Cream Of Mushroom Soup

* Note 1: Italian porcini or the South American variety, which cost much less.

* Note 2: See the "Basic Chicken Stock" recipe which is included in this collection.

Place the dried mushrooms in a small bowl and add 1 cup hot water. Allow to soak for 45 minutes.

Bring the stock to a simmer in a 4-quart pot. In a small frying pan melt the butter. Add the flour to the butter and cook together to form a roux, but do not brown.

Using a wire whisk, whisk the roux into the hot stock. Continue whisking until smooth and lump-free. Stir the wine into the pot, cover and simmer gently.

Heat a large frying pan and add the oil and garlic and saute a few seconds (be careful not to burn the garlic). Add the fresh mushrooms and saute until just tender.

Strain the liquid from the dried mushrooms into the thickened stock. Chop the soaked mushrooms coarsely and add to the frying pan. Saute a few minutes more.

Add the contents of the frying pan to the pot along with the cream and the Worcestershire sauce. Simmer 5 minutes more.

Add the sherry, salt and pepper to taste and garnish with the chopped chives. This recipe serves 8 to 10.