wild mushroom soup

• 1/2 oz dried porcini mushrooms (about 2/3 cup)
• 6 slice bacon
• 3 leeks ( white & green parts only),sliced & rinsed
• 2 tsp 2 salt & 2 pepper
• 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
• 1/4 cup madeira or cognac
• 1 bay leaf
• 1/2 cup creme fraiche, plus more for serving
• 3 tsp of flat-leaf parsley
• 3 tsp thyme whole

1. Bring 1 cup water to a small saucepan and add the dried porcini.
2. Set aside to soften, about 20 minutes.
3. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl
4. Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
5. Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally
6. When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt.
7. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes
8. Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer
9. tie parsley, thyme.
10. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
11. Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth.
12. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle.
13. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.

porcini mushrooms, bacon, leeks, salt, mixed mushrooms, madeira, bay leaf, creme fraiche, parsley, thyme

Taken from cookpad.com/us/recipes/332153-wild-mushroom-soup (may not work)