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.

Mushroom Soup, Wild w Sherry  Serves  8-10
Melt 6 T butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 min. Add all mushrooms and sauté until beginning to soften, about 4 min. Add white wine and Sherry. Boil until liquid is reduced to glaze, 6 min. Mix remaining 2T butter and 1/4 c flour in small bowl until smooth paste forms. Add flour paste to mushroom mix in pot; stir until mix melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 min. Stir in cream. Season. Working in batches, puree soup in blender or processor until smooth. Return to pot.