Ingredients

• 1 pound russet (baking) potatoes
• 4 cups low-salt chicken broth
• 1 bay leaf
• 1 whole ancho chili*
• 1/3 cup finely chopped onion
• 2 teaspoons finely chopped garlic
• 3/4 pound mushrooms, sliced thin
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup Sercial Madeira
• 1/2 cup heavy cream
• chopped fresh chives to taste
• *Ancho chilis are available at Hispanic markets.

Instructions

1. Peel potatoes and cut into thin slices. In a saucepan simmer broth, bay leaf, chili, and potatoes over moderate heat until potatoes are tender, about 20 minutes.
2. Transfer half of potatoes with a slotted spoon to a blender and strain half of broth into blender. Reserve chili and discard bay leaf. Purée potato mixture and strain into a large bowl. Purée remaining potatoes and broth in same manner.
3. In a skillet, cook onion, garlic, and mushrooms in oil and butter over moderate heat, stirring occasionally, until mushrooms give off their liquid. Add Madeira and cook, stirring, 3 minutes. Stir mushroom mixture into potato mixture and whisk in cream. Chill soup, covered, several hours or overnight.
4. Seed reserved chili and cut into julienne strips (wear rubber gloves).
5. Serve soup topped with chili strips and chives.