Mixed Mushroom Soup

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1 ounce dried porcini mushrooms

2 tablespoons olive oil

2 leeks, halved lengthwise, thinly sliced and rinsed

Coarse salt and ground black pepper

1 garlic clove, minced

1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped

1/2 teaspoon fennel seeds

2 bay leaves

1 tablespoon tomato paste

1 can (14 1/2 ounces) diced tomatoes, drained

1/2 cup marsala wine (optional)

4 cups vegetable broth

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