Cream Of Mushroom Soup - cooking recipe

Ingredients

1 ounce dried funghi porcini
1 cup warm water
1/2 cup butter
1 medium-large yellow onion, diced
salt and pepper
nutmeg
1 lb button mushroom, sliced
1/4 cup marsala or 1/4 cup sherry wine
dried sage (big pinch)
paprika
cayenne
4 cups low sodium chicken broth
1 1/4 cups heavy cream

Preparation

Put the dried mushrooms into a bowl or container, pour over, the warm water, cover loosely, and set aside 30 minutes.
Melt the butter with the onions in a soup pot, and season with a large pinch of salt.
Cook at medium or medium--high until lightly softened. Add the mushrooms, stir well, and cook to incorporate. Let simmer, covered lightly, while juices develop. Season with pepper and nutmeg. Season again with salt, if needed.
Remove cover, and cook until onions and mushroom develop a strong, golden color, and some on pot, stirring often, it may take 15 minutes.
Add Marsala and reduce. Add sage, paprika, and cayenne, it can have a lot of cayenne, or just a little.
Strain mushrooms and chop. Add to the soup. Strain in the mushroom soaking liquid. Reduce fully, stirring a few times, after adding to the soup.
Pour in the chicken broth. Bring to the simmer. Cook, partially covered, for 10-15 minutes, or until the mushrooms are soft, and the mixture is flavorful.
Puree the soup in a food mill, a food proscessor, using an immersion blender, or through the small holes of a meat grinder, the latter of these is my favorite.
Return soup to pot. Add cream, brining just to simmer. Remove from heat, bring completely to room temperature, cover and chill overnight, or for 10 hours.
The next day, retrieve the soup, and remove all the fat. Bring back to the simmer, delicately, before serving, accompany with a garnish.