Wild Mushroom Soup with Thyme

• 2 tablespoons (1/4 stick) butter
• 1/3 cup minced shallots
• 1 1/2 pounds fresh wild mushrooms (such as stemmed shiitake, oyster and crimini), coarsely chopped
• 1 tablespoon minced fresh thyme
• 3 garlic cloves, minced
• 8 cups (about) canned low-salt chicken broth
• 1 pound russet potatoes, peeled, cut into 2-inch chunks
• 1/4 cup dried porcini mushrooms,* brushed clean of any grit
• 5 tablespoons Madeira
• *Available at Italian markets, specialty foods stores and many supermarkets.

1. Melt butter in heavy large pot over medium-high heat.
2. Add shallots; saute 1 minute.
3. Add fresh mushrooms; saute until tender, about 5 minutes.
4. Add thyme and garlic; saute until mushrooms are golden, about 8 minutes.
5. Stir in 6 cups broth, potatoes and porcini.
6. Bring to boil.
7. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
8. Working in batches, puree soup in blender.
9. Return soup to pot.
10. Mix in Madeira and enough chicken broth to thin soup to desired consistency.
11. Season with salt and pepper.
12. (Can be prepared 2 days ahead.
13. Refrigerate.)
14. Bring soup to simmer and serve.

butter, shallots, mushrooms, thyme, garlic, chicken broth, potatoes, porcini mushrooms, madeira, italian markets

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-soup-with-thyme-102512 (may not work)