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1
In a small bowl, pour the warm water over the dried mushrooms, weighting them down so that they are completely submerged and can soak for 30 minutes.
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2
Do not discard the soaking liquid!
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3
When soaking time is up, cut off and discard the tough stems (or freeze them for making stock).
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4
Squeeze the excess liquid from the mushrooms back into the soaking liquid, then strain the liquid through a dampened coffee filter to remove any fine grit.
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5
Slice the shiitake caps into thin shreds and set them aside.
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6
Wipe the cultivated mushrooms with a damp towel, trim off the stems (save for stock), and slice the mushrooms thickly.
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7
Set aside.
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8
Melt the butter in a 7-qt.
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9
Dutch oven and saute the shallots in it over medium heat, stirring frequently, for 2 minutes.
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10
Add the carrots through the marjoram and cook, stirring, 2 minutes longer.
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11
Add both the mushrooms and saute, stirring, for 5 minutes (shiitake should never be eaten uncooked).
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12
Add the cooked rice, the reserved mushroom soaking liquid, and the chicken stock.
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13
Bring to a boil, then lower heat, season with salt and pepper, and stir in the tomato paste.
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14
Cover and simmer 30 minutes, then let cool slightly.
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15
Puree the soup in several batches in a blender or food processor.
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16
The soup should NOT be too smooth.
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17
Return pureed soup to the pot, stir in the cream, and reheat gently on low heat.
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18
Stir in the Tabasco and the Madeira, and taste to adjust seasonings.
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19
Serve hot, garnished with a few chives.
