Cream of Mushroom Soup

6 C chicken stock
2 oz dried porcini mushrooms
4 Tbls butter
3 Tbls minced shallot
1½ lb. white button mushrooms
¼ C Madeira wine (optional; or chicken stock)
2 Tbls flour
½ C heavy cream
salt
pepper
optional garnish: sage leaves

Coarsely chop white button mushrooms.

In a small saucepan, warm 2 cups stock. Add dried porcini; let stand about 20 minutes. Use a slotted spoon to remove porcini; chop and set aside. Strain using cheese-cloth or a fine-mesh strainer; save liquid for later.

In a stockpot over medium heat, melt butter. Sauté shallot until soft (5 minutes). Add mushrooms; cook, stirring, until most of the liquid has evaporated (5-7 minutes). Add Madeira; cook until liquid has evaporated, about 2 minutes. Sprinkle with flour and stir to coat. Stir in 4 cups stock and liquid strained off porcini. Simmer over low heat, stirring occasionally, about 30 minutes.

Purée soup in blender, working in batches (or use a hand-held immersion blender) until smooth. Stir in cream. Season to taste with salt and pepper.

Obviously, you could have fun using different varieties of mushrooms and create different blends of mushroom soup.