Ingredients
1/2 ounce dried porcini
1 cup warm water
4 tablespoons (1/2 stick) unsalted butter
1/4 cup olive oil
5 shallots, peeled and sliced
2 cloves garlic, sliced
1 white onion, peeled and sliced
4 leeks, trimmed of roots and greens, washed well, and sliced
1/2 pound shiitake, stemmed and sliced
1/4 pound chanterelles
1/4 pound honey mushrooms
1/4 pound cremini, sliced
1/4 pound oyster mushrooms, torn into medium pieces
Salt and freshly ground pepper
2 sprigs fresh thyme
2 small turnips, peeled and sliced
1 small apple, peeled and sliced
1 bay leaf
1 1/2 quarts chicken stock
1/2 cup Madeira wine
1 cup heavy cream
Creme fraiche, for garnish
Chopped fresh chives, for garnish
Preparation
Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.
