Double-Mushroom Bisque

In small bowl, combine dried mushrooms with 1 cup hot water. Let stand 20 minutes, or until softened. With slotted spoon, remove mushrooms from bowl, reserving soaking liquid. Strain liquid through sieve lined with a paper towel or cheesecloth; set aside. Rinse mushrooms well and finely chop; set aside.

In 4- to 5-quart Dutch oven or large saucepan, heat oil over medium-low heat. Add prosciutto and cook about 3 minutes, or until lightly crisped. Remove with slotted spoon and set aside. Add leeks and garlic to pan and cook, stirring frequently, about 7 minutes, or until leeks are tender. Add fresh shiitakes, button mushrooms, potato and reserved chopped mushrooms and cook, stirring frequently about 10 minutes or until fresh mushrooms are tender and juicy.

Sprinkle sage, pepper, salt and nutmeg over mushroom mixture and stir to coat. Add broth, 1 cup water, and reserved mushroom soaking liquid and bring to a boil. Reduce to a simmer, cover and cook about 20 minutes, or until potato cubes are very tender and soup is richly flavored.

Stir in cream and remove pan from heat. Divide soup among soup bowls, sprinkle each serving with some of the prosciutto and serve.