Mushroom Soup

Step 1

Soak the dried mushrooms in 5 cupsvery hot water until soft, anywhere from5 to 15 minutes. When they are tender,remove mushrooms from the soakingliquid with a slotted spoon, reserving theliquid; slice or chop if the pieces are large.

Step 2

Meanwhile, put the butter in a largepot that can later be covered overmedium heat. When it melts, add theherb, onions and garlic and sauté, stirringoccasionally, until soft, about 5 minutes.Turn the heat to medium high, and addthe fresh mushrooms; add the soakedmushrooms when they’re ready. Sprinklewith salt and pepper, and cook until themushrooms have given off their liquidand begun to brown, about 20 minutes,stirring occasionally.

Step 3

Add the sherry or Madeira to the potand cook, scraping up any browned bitsfrom the bottom as the liquor starts tobubble. Add the stock or soaking liquidand bring to a boil, then lower the heat toa steady simmer and cook, covered, untilflavors have melded, about 15 minutes.

Step 4

Discard the herb. Reduce the heat tolow, and purée the liquid with a hand-heldmixer to desired consistency. (I like ithalf-puréed.) Add the cream if you’re usingit; stir to combine and let simmer for a fewminutes. Taste and adjust the seasoning;garnish with parsley and serve.