Mushroom Soup, Fresh Porcini Serves 8

Soak dried mushrooms in 4 c hot water until softened, about 1 hour, then lift from water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a sieve lined w dampened paper towels. Pat dry. Heat butter in 5-6 quart heavy pot over moderate heat until foam subsides, then cook shallots, fresh and reconstituted mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden, about 10 min. Stir in wine and boil, uncovered, 2 min. Stir in soaking liquid, broth, cream s&p and simmer, uncovered, until mushrooms are very tender, 40 min. Puree soup in bender in batches until almost smooth. If necessary, add water to thin. Divide soup among 8 bowls and top each serving w a slice of cheese, then drizzle w truffle oil.

Mushrooms, Cepes (Porcini) 2 oz dried, and 3/4 lb fresh (cremini can be substituted)
Butter 1 T unsalted
Shallot 0.25 c thinly sliced (2 large)
Mushrooms 0.5 lb white, trimmed and chopped
Wine, White 0.5 c
Broth, Vegetable 3.5 c
Heavy Cream 0.5 c
Cheese, Fontina 8 thin slices (2 oz)
Truffle Oil 1 T