What could be more comforting than a hearty, warm soup on a cold winter day? Nothing, that’s what!

This soup could easily be vegetarian by replacing the chicken broth with vegetable broth.

• 3 cups chicken broth
• 1 ounce Porcini mushrooms
• 1/2 stick butter
• 2 celery stalks, minced
• 1/2 cup onion, minced
• 2 garlic cloves, minced
• 8 ounces Shitake mushrooms, sliced
• 2 Tbs. flour
• 1/2 tsp. oregano
• 1/8 tsp. red pepper
• 1 cup half and half
• 1 Tbs. Madeira wine
• Salt and pepper to taste

1. Bring stock to a simmer.  Add porcini.  Remove from heat.  Cover and let stand for 30 minutes.  Stain, reserve soaking liquid and chop the Porcini. 
2. Melt butter in a heavy saucepan over medium heat. Add celery, onion and garlic and sauté 8 minutes. 
3. Add mushrooms and sauté and additional 3 minutes.  Add flour, oregano, and pepper and sauté 3 minutes. 
4. Whisk in Porcini stock, half and half and Madeira wine.  Bring to a slow simmer, then educe heat and simmer 10 minutes. Season with salt and pepper to taste.

4 Servings