Jeanne Thiel Kelley, a contributing editor to Bon Appétit, says, “Every year, my family gets together for a big buffet, and soup is always the appetizer. The host greets the rest of the family at the door with a small cup of soup and a glass of wine. Each year the soup changes, but this one is particularly nice. It has lots of flavor and a creamy texture, yet isn’t so rich that it spoils the appetite.”

Makes 12 servings.

INGREDIENTS

  • 2tablespoons (1/4 stick) butter
  • 1/3cup minced shallots
  • 1 1/2pounds fresh wild mushrooms(such as stemmed shiitake, oyster and crimini), coarsely chopped
  • 1tablespoon minced fresh thyme
  • 3garlic cloves, minced
  • 8cups (about) canned low-salt chicken broth
  • 1pound russet potatoes, peeled, cut into 2-inch chunks
  • 1/4cup dried porcini mushrooms,* brushed clean of any grit5tablespoons madeira

    DIRECTIONS

    Melt butter in heavy large pot over medium-high heat. Add shallots; sauté 1 minute. Add fresh mushrooms; sauté until tender, about 5 minutes. Add thyme and garlic; sauté until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.


    Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency. Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)


    Bring soup to simmer and serve.


    *Available at Italian markets, specialty foods stores and many supermarkets.