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4 ounces dried porcini mushrooms
¾ cup Madeira wine
1 stick unsalted butter
1 cup onion, chopped
1 shallot, chopped
2 lbs. mixed mushrooms, thinly sliced
4 cups chicken stock
Soak porcini mushrooms in Madeira for 1 hour before cooking.
Saute onions and shallots in butter until soft, then add the mixed mushrooms and sauté for 15 minutes. Add salt pepper to taste.
Drain porcini mushrooms, but save the liquid & add them to the pan. Cook for 5 minutes.
Add the madeira wine/mushroom liquid, and cook for 3 minutes. Then add chicken broth and bring to a boil.
Reduce to a simmer and cook for 45 minutes. Puree some of the soup, if desired, and return to pot.
Add a dollop of crème fraiche to serve with a slice of fontina cheese toast.
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