Mushroom velouté soup

Soak dried porcini mushrooms overnight.

Clean fresh mushrooms by immersing them quickly in water and pat dry; remove stems and gills.

Wash the leeks; save some greens for the stock and mince the white part.

Make a stock from the trimmings: onion, mushroom stems, thyme, parsley stems, black peppercorns, chopped carrot, the porcini soaking liquid and water. Bring to a boil and cook one hour.

Cube all the mushrooms, soaked porcini included.

In a Dutch oven, sweat the leeks in butter and olive oil about 10 minutes.

Add the mushrooms, season with salt and pepper, cover and cook 15 minutes on medium heat.

Deglaze with Marsala, Madeira or white wine and reduce to dry.

Add the stock and milk and cook 30 minutes.

Blend half the soup to thicken it, then return it to the remaining soup and serve.

Variation, optional garnish: saute baby mushrooms in a very hot pan, then add shallots, salt, pepper, butter, bread crumbs and parsley.