Mushroom Soup with Chestnut and Cashew Cream

Place the dried porcini mushrooms in a 2 cup pyrex measuring cup and add 1 1/2 cups of boiling water. Set aside for 30 minutes.
Strain the mushrooms through sheets of cheesecloth or through a coffee filter. Rinse the mushroom in cool water to remove any dirt. Blot with paper towels, then slice 1/4 thick.  Set aside the mushrooms and porcini “broth”.

In a heavy, 3 quart pot add 1 1/2 T. olive oil and sauté the shiitake mushrooms over medium-high heat, stirring until lightly browned. Remove the mushrooms to a bowl. Repeat with the remaining 1 1/2 T. olive oil and porcini mushrooms.

When the second batch is golden, add back the reserved shiitake mushrooms. Add the leeks, shallots and garlic. and soaked porcini mushrooms (from the first step). Lower the heat to medium and stir one minute. Add the next 6 ingredients (pepper through sherry).

Crumble 1/2 of the chestnuts (about 4), add to the pot with 3 1/2 cups vegetable broth and 1 1 /2cups reserved porcini “broth”. Bring to a boil, then reduce to a simmer, covered for 20 minutes.

Cashew- Chestnut Cream:
Meanwhile, strain the water from the cashews and discard. In a small pot, add the cashews, remaining 1/4 cup chestnuts (about 4) and the remaining 1 cup broth.
Bring to a boil, then reduce heat to a simmer, covered for 10 minutes. Place contents in a blender and process until very smooth.

To serve:
Taste for seasonings.
Add the cashew-chestnut cream to the pot, or save a few tablespoons of the cream, and serve the soup with some cream swirled on top of the soup.
Garnish with chopped flat leaf parsley leaves.

This recipe can be made up to 3 days prior to serving.
Can be doubled or tripled.

For an extra touch:
Clean 3 medium sized chanterelle mushrooms. Slice them, and sauté a minute until just golden. Season with a pinch of salt and garnish the finished soup with them.