Preparation / Directions:
* oyster, morel, porcini...you pick
Put the boiling water over the dried mushrooms in a bowl and set aside.
Preheat a heavy stockpot over medium high heat for 1 minute, then spray
twice with vegetable oil. Add the leeks and saute for about 3 minutes,
stirring constantly, until translucent. Add the flour and curry
powder. Stor with wooden spoon until leeks are well coated. Add milk
and boullion cube. Raise the heat to high and cook just until the
boullion form around the edge. Reduce heat to low, whisk until all
ingredients are thouroughly combined. Stir in fresh mushrooms and cook
until soup is at desired thickness. Meanwhile, remove the reconstituted
mushroom from their soaking liquid, strain, squeeze out excess moisture
and roughly chop. Add mushrooms to stockpot and cook 1 minute more.
Remove from heat, stir in the sherry and garnish with chopped chervil.
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