Recipe - Wild Mushroom Soup With Thyme

2 tablespoon Butter; (One fourth stick)
1/3 cup Minced shallots
1 One half pound Fresh wild mushrooms; (such
as stemmed
; shiitake, oyster
; and crimini),
; coarsely chopped
1 tablespoon Minced fresh thyme
3 Garlic cloves; minced
8 cup Canned lowsalt chicken
broth; (about)
1 pound Russet potatoes; peeled, cut
into
; 2inch chunks
One fourth cup Dried porcini mushrooms; *
brushed clean of
; any grit
5 tablespoon Madeira

Melt butter in heavy large pot over mediumhigh heat. Add shallots; saute 1
minute. Add fresh mushrooms; saute until tender, about 5 minutes. Add thyme
and garlic; saute until mushrooms are golden, about 8 minutes. Stir in 6
cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and
simmer until potatoes are very tender, about 25 minutes.

Working in batches, puree soup in blender. Return soup to pot. Mix in
Madeira and enough chicken broth to thin soup to desired consistency.
Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)

Bring soup to simmer and serve.

*Available at Italian markets, specialty foods stores and many
supermarkets.

Makes 12