Mushroom Soup (serves 12)

Ingredients
3/4 cup dried Polish or porcini mushrooms
6 TBSP unsalted butter
3 medium leeks (about 1 lb), white & pale-green parts only, finely chopped and rinsed well
6 TBSP all-purpose flour
3/4 cup medium sherry, such as amontillado
5 cups homemade or low-sodium store-bought chicken stock
1/2 tsp finely chopped fresh thyme
2 lbs assorted fresh mushrooms, such as cremini and white
Coarse salt and freshly ground pepper
1 cup heavy cream
1 cup whole milk
Chervil Cream
Tiny Croutons

Instructions
1. Cover 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. Melt 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. Pour 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. Stir 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.

From Martha Stewart Living "Thanksgiving with Martha".