Wild Mushroom Soup

Rinse the dried mushrooms in a colander to remove any debris. Put the mushrooms in a bowl just large enough to hold them. Pour Madeira over the mushrooms and allow them to soak and reconstitute for about an hour. Turn the mushrooms occasionally.

Melt the butter over medium heat in a heavy bottomed pot such as a Dutch oven. Then add the onions and stir to coat them in the melted butter. Cover and sauté the onions on low heat for 20 to 25 minutes, stirring frequently, until the onions begin to change color. Stir in half of the chopped thyme.

Add the chopped fresh mushrooms into the pot and season with salt and pepper. Cook over low heat for about 15 minutes, stirring frequently.

Lift the reconstituted dried mushrooms out of the bowl, reserving the liquid. Chop the mushrooms into 1/2″ pieces and add them into the soup pot. Line a cup with a coffee filter and pour the residual liquid through the filter into the cup to strain out any debris. Add the liquid to the soup pot. Discard the filter.

Add the chicken broth into the pot and bring to a boil. Reduce the heat, cover and cook for about 45 minutes. Remove from the heat.

Working in batches, fill a blender to 60% of its volume, hold the lid down tightly and puree the soup beginning with a medium speed and then taking it up to high. Pour the pureed soup into a holding bowl and continue until all the soup is pureed.

Return the pureed soup to the pot and season with salt and pepper to taste. If you are using the cream stir it in. Heat gently if needed. Check seasoning again.

Serve in individual bowls or mugs. Garnish each bowl with a pinch of chopped thyme, a tablespoon of mascarpone cheese and a sprinkling of Maldon salt.

Recipe adapted from the Silver Palate Cookbook.