Name: Mushroom Soup
Cook time: 1 hr
Total time: 2 1/2 hr
Yield: Makes 16 servings
Ingredients: 3 1/2 lb fresh white mushrooms; 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter; 3/4 cup Sercial Madeira; 9 cups water; 1/2 oz (14 g) dried porcini (3/4 cup); 1 (1/2-lb) russet (baking) potato; 2 1/2 teaspoons salt; 1/3 cup heavy cream; 1 teaspoon white pepper

Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?"

A combination of white and porcini mushrooms makes for a full-flavored stock — the key to a soup that's simple and smooth.

Cooks' notes:

Soup can be made ahead and cooled completely, then chilled, covered, 3 days or frozen in an airtight container 1 month. Bring to a boil just before serving.

Recipe notes

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