Mushroom Soup With Wine

• 38 ounce ( 1/2 cup) dried porcini mushrooms
• 1 pound (about 2 medium) baking potatoes, peeled and cut into 1 1/2-inch chunks
• 2 cups good white wine
• 1 bay leaf
• 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 1 large clove garlic, minced
• 8 ounces portobello mushroom caps, coarsely chopped
• 8 ounces cremini mushrooms, finely sliced
• 4 ounces button mushrooms, finely sliced
• 3 tablespoons butter
• 1/2 teaspoon dried thyme leaves
• 2 cups milk
• Heavy cream, for garnish
• Finely chopped parsley, for garnish

1. Place dried porcini in a 1-cup measuring cup, and fill with hot water.
2. Set aside.
3. In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt.
4. Place over high heat to bring to a boil.
5. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
6. Meanwhile, place a large soup pot over medium heat, and add oil.
7. When hot, add onion and saute until softened, about 5 minutes.
8. Add garlic, and stir for about 30 seconds.
9. Drain porcini, straining and reserving liquid.
10. Chop porcini and add to onion mixture.
11. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme.
12. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes.
13. When potatoes are tender, add them and their cooking liquid to pan of mushrooms.
14. Add porcini soaking liquid and 1 cup water.
15. Bring to a simmer, cover, and cook gently for 20 minutes.
16. Allow soup to cool slightly.
17. Working in batches, use a blender to puree soup.
18. Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk.
19. Reheat just until soup is steaming; do not boil.
20. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.

porcini mushrooms, baking potatoes, white wine, bay leaf, kosher salt, vegetable oil, onion, clove garlic, portobello mushroom caps, cremini mushrooms, button mushrooms, butter, thyme, milk, heavy cream, parsley

Taken from cooking.nytimes.com/recipes/7309 (may not work)