Recipe Cream of Wild Mushroom Soup

Ingredients
* ½ cup dried porcini (1 oz.)
* ½ cup dried morels (2 oz.)
* 3 cups hot water
* ½ lb fresh mushrooms of choice
* 3 cloves garlic, finely chopped (1 heaping Tbsp)
* 1/3 cup finely chopped shallots
* 5 Tbsp butter
* 8 Tbsp flour
* Salt and Pepper
* 4 cups good quality chicken stock* (or vegetable broth for vegetarian version)
* ½ -1 cup heavy cream
* Splash of Madeira
* ¼ cup finely chopped parsley
* ¼ cup snipped chives

Method
1 Soak dried porcini and morels separately in 1 ½ cups hot water each for 30 min. Line strainer with paper towel and drain porcini liquid, reserving 1 cup. Drain morels, cut off stems and rinse well under running water. Discard morel liquid. Wipe fresh mushrooms, cut off ends and slice thinly. Set aside.
2 Heat butter in heavy saucepan and sauté shallots with garlic until well coated and slightly transparent (about 3 min.). Add fresh mushrooms and cook a few minutes more. Add dried mushrooms, place a round of buttered parchment paper over pan, cover and sweat over low heat for 10 min.
3 Uncover. Add flour to mushrooms, blending well. If mushrooms seem too dry after a minute or so, add a small mount of butter. Add stock and reserved cup of porcini liquid. Bring to a boil, lower heat, cover and simmer for 20 min. Season with salt and pepper.
4 Add cream to taste, Madeira, chopped parsley and chives just before serving.