Cream of Mushroom Soup

• 14 ounce dried porcini mushrooms
• 1 leek, white part only, thinly sliced
• 3 12 ounces pancetta or 3 12 ounces bacon, chopped
• 7 ounces swiss brown mushrooms, chopped
• 10 12 ounces field mushrooms, chopped
• 12 cup madeira wine
• 4 cups vegetable stock
• 2 teaspoons marjoram, chopped
• 13 cup creme fraiche

1. Soak porcini in 1 cup boiling water for 20 minutes, then add to Slow cooker.
2. Add leek, pancetta, mushrooms, madeira, stock and half the marjoram.
3. Cook on high 2 hours.
4. Using a hand helb blender, puree soup.
5. Stir in cream and cook another 5 minutes, then add remaining marjoram.
6. Serve with crusty bread.

porcini mushrooms, only, pancetta, swiss brown mushrooms, mushrooms, madeira wine, vegetable stock, marjoram, creme fraiche

Taken from www.food.com/recipe/cream-of-mushroom-soup-436677 (may not work)