[Served at Bird Hills Foray, 8 May 05]

                ~60 oz. vegetable or chicken broth
                3 leeks
                2 russet potatoes
                3 cups dried hen of the woods mushrooms
                1 1/2 cups oyster mushrooms
                margarine for sautéing mushrooms
                1 tsp Better Than Bouillon vegetable bouillon
                1 tsp Better Than Bouillon mushroom bouillon
                1 pt. Land O Lakes non-fat half and half

Soak the dried mushrooms in hot tap water for 20 minutes. Cut leeks into 1/8" - 1/4" rounds. Dice potatoes. Add leeks and potatoes to the broth and simmer. Squeeze liquid from mushrooms and sauté in margarine. Add soaking liquid and bouillon to the broth. When mushrooms are slightly browned add to the broth. Simmer for at least 30 minutes until potatoes are tender. Puree in a blender gradually adding cream.

Many combinations of wild mushrooms work with this recipe - I used what I had on hand in quantity.