Wild Mushroom And Buttermilk Soup - cooking recipe

Ingredients

15 dried wild mushrooms
1/4 cup chicken broth, boiling
4 tablespoons madeira wine
1/4 cup butter
2 tablespoons onions, chopped
3 cups button mushrooms, sliced
3/4 cup shiitake mushroom, sliced (stems removed)
1/3 cup all-purpose flour
4 cups chicken broth
1/4 teaspoon fresh ground black pepper
3/4 cup buttermilk

Preparation

In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
Serve with hot, crusty bread.