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1
Bring 1 cup water to a small saucepan and add the dried porcini.
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2
Set aside to soften, about 20 minutes.
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3
scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl
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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
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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
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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.
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7
Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes
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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
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9
tie parsley, thyme.
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10
and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
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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.
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12
Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle.
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13
top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.
