Mushroom soup

Ingredients

• •3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce)
• •6 tablespoon unsalted butter
• •3 medium leeks (about 1 pound), white and pale-green parts only, finely chopped and rinsed well
• •6 tablespoon all-purpose flour
• •3/4 cup medium sherry, such as amontillado
• •5 cup homemade or low-sodium store-bought chicken stock
• •1/2 teaspoon finely chopped fresh thyme
• •2 pound cremini mushrooms
• •Coarse salt and freshly ground pepper
• •1 cup heavy cream
• •1 cup whole milk
• •2 servings [Chervil Cream](http://www.xanthir.com/recipes/showrecipe.php?id=id140)
• •homemade croutons, for serving

Steps

1. 1Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside. Strain soaking liquid; set aside.
2. 2Melt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until soft but not browned, 10 to 15 minutes. Stir in flour; cook 2 minutes. Add sherry; whisk until smooth. Whisk in stock, thyme, and reserved soaking liquid; bring to a boil. Reduce heat; simmer 5 minutes. Stir in dried and fresh mushrooms. Remove from heat.
3. 3Pour into a large bowl. Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan. Bring to a simmer; cook, stirring occasionally, 15 minutes. Season with salt and pepper.
4. 4Stir in cream; bring just to a simmer. Season with salt. Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving. To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.