Instructions: Soak the dried mushrooms in the milk for at least 1 hour. Drain, reserving the milk. Cut enough of the fresh mushrooms caps into julienne strips to measure 3/4 cup. Set aside. Heat the olive oil in a large saucepan. When it is hot, add the onion and leek and saute for 2 minutes over low heat.

Add the dried mushroms, potato, salt, remaining fresh mushroom pieces, and 2+1/2 cups of water. Bring to a boil, cover, reduce the heat to low, and hand blender or puree it in a food processor and return it to the saucepan.

Add the julienned mushroom caps and bring to a boil. At serving time, stir in the reserved milk, bring to a boil, and serve immediately. Shar 05/27/94

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