Instructions: 1. In a bowl, soak porcini in broth until pliable, about 15 minutes.

Swish porcini to loosen any grit, then lift out.

2. In a 5-6 qt pan over high heat, frequently stir soaked porcini, fresh mushrooms, onion and 1/4 cup wine unitl mushrooms are dry and juices stick to pan and turn deep brown, about 10 minutes. Stir in remaining wine, and repeat browning process, 2-3 minutes. Lift out.

3. To pan, add broth (discard any grit in bottom of bowl), potatoes, parsley, nutmeg and garlic. Simmer, covered, until mushrooms are very tender when pierced , about 20 minutes. Add milk stir until steaming about 4 minutes. Add black pepper and salt to taste. Vary sherry amount to control sweetness.

4. In a blender, whirl soup and cheese a portion at a time into a smooth puree. Ladle into bowls and garnish.

Serve with toasted baguette slices topped with cheese.

Your Mother Never Made" by Elaine Johnson.

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