2 cups warm water
3/4 ounce dried porcini mushrooms (you can find dried porcini mushrooms at specialty food stores, Italian markets and often in the produce section of major supermarkets)
2 tablespoons butter
1 cup chopped mushrooms
1 cup peeled and chopped carrots
1/2 cup chopped leek (white portion only)
22 ounces chopped fresh wild mushrooms such as crimini or stemmed shiitake
1/2 cup dry white wine
4 cups chicken stock
1 cup chopped red potato
1 tablespoon fresh thyme or 1 teaspoon dried
1 bay leaf
1/2 cup whipping cream or half-&-half
salt and fresh ground pepper
chopped fresh parsley or chives for garnish

Combine warm water and dried porcini mushrooms in a small bowl. Let mushrooms soak until soft; about 30 minutes. Using a slotted spoon, remove mushrooms from liquid . Saving the liquid, squeeze excess liquid from mushrooms. Strain 1 cup of liquid and set aside. Try to leave as much sediment behind as possible.

Melt one tablespoon of butter in a large pot over medium heat. Sauté onions, leeks and carrots until tender and pale; about 10 minutes. Add remaining butter and fresh mushrooms. Sauté until tender and brown; about 10 minutes. Stir in porcini mushrooms and wine. Cook until liquid evaporates; about 5 minutes.
Add chicken stock, potato, thyme, bay leaf and reserved porcini liquid. Bring to a boil. Stirring occasionally, simmer until potato becomes soft and slightly mushy; about 30 minutes.

Discard bay leaf. Cool slightly. Working in batches, puree soup in a blender and return to pot. Stir in cream or half-&-half. Season to taste with salt and fresh ground pepper. Garnish with parsley or chives and serve