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1
Combine 2 cups warm water and dried porcini mushrooms in small bowl.
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2
Let mushrooms soak until soft, about 30 minutes.
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3
Using slotted spoon, remove mushrooms from liquid.
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4
Squeeze excess liquid from mushrooms back into bowl.
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5
Strain 1 cup soaking liquid into another small bowl, leaving any sediment behind.
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6
Melt 1 tablespoon butter in heavy large pot over medium heat.
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7
Add onion, carrots and leek.
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8
Saute until vegetables are tender and pale golden, about 10 minutes.
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9
Add remaining 1 tablespoon butter and fresh mushrooms; saute until mushrooms are tender and brown, about 10 minutes.
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10
Stir in porcini and wine.
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11
Cook until liquid evaporates, about 5 minutes.
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12
Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid.
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13
Bring to boil.
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14
Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes.
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15
Discard bay leaf.
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16
Cool slightly.
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17
Working in batches, puree soup in blender.
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18
Return soup to pot.
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19
Mix in cream.
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20
Bring to simmer.
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21
Season with salt and pepper.
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22
(Can be prepared 1 day ahead.
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23
Cover and refrigerate.
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24
Rewarm before serving, thinning with more stock, if desired.)
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25
Ladle soup into bowls.
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26
Sprinkle with chopped parsley.
