2 oz. dried mushrooms (shitake, poroini or cepes)
3/4 c. Madeira wine
2 tbsp. butter
2 c. yellow onion, chopped
2 lbs. fresh white mushrooms
1/8 tsp. ground nutmeg
5 c. chicken broth
1 chicken bouillon cube
Chives, chopped
Sour cream

Rinse dried mushrooms well in a strainer. In a saucepan, bring Madeira to a boil. Remove from heat and add rinsed mushrooms. Soak for 1 hour to rehydrate. Melt butter in large heavy saucepan. Cook onions, covered, over low heat for 15 minutes or until tender, stirring occasionally. Rinse, trim, and thinly slice fresh mushrooms. Add nutmeg and fresh mushrooms to onions, cooking 15 minutes longer and stirring often. Remove dried mushrooms from Madeira wine with a slotted strainer and set aside. Add broth and bouillon to soup pot and bring to a full boil. Reduce to simmer and cook for 45 minutes or until dried mushrooms are tender. Remove from heat and let mixture cool slightly. Puree mixture in batches in blender or processor until smooth. Return to soup pot and salt and pepper to taste and add reserved Madeira wine. If soup is too thick, dilute slightly with additional broth. Heat through just until steaming. Serve with a dollop of sour cream and chives. Serves 8.