1. Rinse the dried wild mushrooms well in a sieve under cold running water and soak them in the Madeira for 1 hour, stirring occasionally. 2. Melt the butter in a soup pot. Add the onions and cook, covered, over low heat until they are tender and lightly colored, about 15 minutes, stirring occasionally. 3. Trim stems from the fresh mushrooms and save for another use. Wipe caps with a damp cloth and slice thin. Add caps to the soup pot, season to taste with salt and pepper, and cook over low heat, uncovered, stirring frequently, for 15 minutes. 4. Carefully lift wild mushrooms from bowl with a slotted spoon and transfer to soup pot. Let Madeira settle a moment and then pour carefully into soup pot, leave sediment behind.

5. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes, or until dried mushrooms are very tender.

6. Strain the soup and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the liquid and purée until very smooth.

7. Return purée to the soup pot wlong with remaining liquid and set over medium heat. Taste, correct seasoning, and then the soup slightly with heavy cream if it seems too thick. Heat until steaming and serve.

=The Silver Palate Cookbook=