Cream of Mushroom Soup

This soup is best created with cremini mushrooms rather than the a lot of common cultivated white mushrooms. The dried porcini ar pricey, however they provide the  soup depth and quality.

MAKES ONE QUART OR four FIRST-COURSE  SERVINGS

1 little Yukon Gold potato, in the buff and thinly sliced
three leeks, clean and thinly sliced
1 quart milk, water, or broth
1½ pounds contemporary cremini or cultivated white mushrooms, coarsely sliced or sliced
6 slices dried porcini mushrooms, soaked in ½ cup heat water for half-hour (optional)
½ cup cream
Salt
Pepper
Soup Croutons, optional

In a pot, mix the potato, leeks, and milk, rouse a mild simmer, and simmer for concerning twenty five
minutes, or till the potatoes and leeks ar fully soft.
Add the contemporary mushrooms  to the  soup. raise the  porcini out of their soaking  water and squeeze them, cathartic the liquid into the bowl. rigorously pour the soaking liquid into the soup, leaving any grit behind within the bowl. Then add the porcini to the pot and simmer for concerning seven  minutes.
Puree  the  soup  with  a blender (see precautions) then strain it  into a  clean pot.    
Add  the cream, rouse a simmer, and season with salt and pepper. Garnish with the croutons.