Wild Mushroom Soup

This is my mom's recipe and its a great twist on a traditional mushroom soup...

Ingredients:

3 cups of organic sodium free chicken or vegetable stock

2 tbsp. dried porcini mushrooms

1/4 cup unsalted butter

2 celery stalks, diced

1/2 cup onion, diced

2 tsp. crushed garlic

1 cup fresh shiitake mushrooms, stemmed and sliced

2 tbsp. flour

1/2 tsp. dried oregano

1/8 tsp. dried crushed red pepper flakes

1/2 cup half and half cream

1 tablespoon Madeira (or red wine or dry sherry)

1/2 cup sliced portobello mushrooms

Directions:

Bring 3 cups stock to simmer in heavy medium saucepan. Add porcini mushrooms. Remove from heat. Cover and let steep for 30 minutes. Drain; and reserve soaking liquid. Chop porcini mushrooms. Melt butter in large saucepan over medium heat. Add celery, onion and garlic and saute until onion is tender, about 8 minutes. Add porcini and shiitake mushrooms and saute 3 minutes. Add flour, oregano and dried red pepper flakes and saute 3 minutes. Gradually whisk in mushroom soaking liquid (leaving sediment behind) and half and half cream. Bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Add Madeira and simmer 2 minutes. Season to taste with salt and pepper. Can be prepared a day or two ahead. Cover and refrigerate. Bring to a simmer before serving, thinning if necessary. Serves 4 to 6.