Created by Fizzybrat on May 29, 2019
Step 1: Soak porcini in 1 cup boiling water for 20 minutes, then add to Slow cooker.
Step 2: Add leek, pancetta, mushrooms, madeira, stock and half the marjoram.
Step 3: Cook on high 2 hours.
Step 4: Using a hand helb blender, puree soup.
Step 5: Stir in cream and cook another 5 minutes, then add remaining marjoram.
Step 6: Serve with crusty bread.