Created by Mikekey on March 8, 2014
Step 1: In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
Step 2: Squeeze out excess liquid. Coarsely chop mushrooms.
Step 3: In a large saucepan melt butter. Add onion and cook until tender, 2 to 3 minutes. Add mushrooms (dried and fresh) and cook about 5 minutes or until most liquid has evaporated. Stir in flour.
Step 4: Add 4 cups broth and pepper.
Step 5: Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally.
Step 6: Remove 2 cups soup mixture and puree in blender or food processor.
Step 7: Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
Step 8: Serve with hot, crusty bread.