Ingredients
1cupdried porcini mushrooms
2lbsmixed fresh mushrooms
1tbspolive oil
1tbspunsalted butter
4shallots
kosher salt
freshly ground pepper
1tspfresh rosemary leaves
1celery stalk
¼cupmarsala,or sweet sherry
1medium yukon gold potato
1cupchicken broth,canned
1tspfresh thyme leaves,or tarragon leaves
1cupmilk,or cream
2tbspmadeira,or sherry
Preparation
Bring 2 cups of water to a boil. Place porcini mushrooms in a large glass measuring cup. Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside.
Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch of salt and pepper, and rosemary. Cook over medium heat for about 7 minute, stirring occasionally, until shallots begin to brown.
Add celery and continue to cook until translucent. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.
Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add Marsala. Cook for 1 minute.
Slowly pour the porcini liquid into stockpot, leaving any sediment behind. Add the potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender. Turn off heat and let soup cool slightly for about 8 minutes, stirring occasionally.
Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage.
Transfer to a clean pot or storage container.
When ready to serve, reheat the soup and add thyme and milk; stir well.* Simmer 5 minutes and adjust seasoning to taste. Turn off heat, add Madeira, and stir well.
Serve immediately.
