Instructions: *Ancho chilis are available at Hispanic markets.

Peel potatoes and cut into thin slices. In a saucepan simmer broth, bay leaf, chili, and potatoes over moderate heat until potatoes are tender, about 20 minutes.

Transfer half of potatoes with a slotted spoon to a blender and strain half of broth into blender. Reserve chili and discard bay leaf. Puree potato mixture and strain into a large bowl. Puree remaining potatoes and broth in same manner.

In a skillet, cook onion, garlic, and mushrooms in oil and butter over moderate heat, stirring occasionally, until mushrooms give off their liquid. Add Madeira and cook, stirring, 3 minutes. Stir mushroom mixture into potato mixture and whisk in cream. Chill soup, covered, several hours or overnight.

Seed reserved chili and cut into julienne strips (wear rubber gloves).

Serve soup topped with chili strips and chives.

Makes about 6 cups.

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