wild mushroom soup

1. 1

   Bring 1 cup water to a small saucepan and add the dried porcini.

2. 2

   Set aside to soften, about 20 minutes.

3. 3

   scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl

4. 4

   Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan

5. 5

   Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally

6. 6

   When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt.

7. 7

   Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes

8. 8

   Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer

9. 9

   tie parsley, thyme.

10. 10

    and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )

11. 11

    Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth.

12. 12

    Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle.

13. 13

    top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.

* Per serving · 4 servings · Values may vary.