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1
Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water.
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2
Let sit for 30 minutes.
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3
Line a strainer with cheesecloth and set over a bowl.
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4
Drain the porcinis through a cheesecloth-lined strainer.
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5
Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible.
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6
Rinse in several changes of water and set aside.
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7
Measure the mushroom soaking water and add water or stock to make 6 cups.
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8
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt.
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9
Cook, stirring, until tender and, about 5 to 8 minutes.
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10
Do not brown.
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11
Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds.
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12
Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
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13
Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil.
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14
Reduce the heat, cover and simmer 45 minutes.
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15
Remove the bouquet garni and the parmesan rind if using.
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16
In batches, blend the soup until smooth.
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17
Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight.
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18
Return to the pot, taste and adjust salt, and add pepper and the sherry, if using.
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19
Add the milk or another half cup of stock and heat through, stirring.
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20
If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning.
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21
Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.
