Creamy Mushroom Soup With Roasted Mushroom “Croutons”

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For the Roasted Mushroom “Croutons”:

1 pound cremini or white button mushrooms

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

For the Creamy Mushroom Soup:

2 ounces dried porcini mushrooms

2 cups boiling water

2 medium leeks, washed, dries and cut into 1-inch pieces

8 ounces onion, peeled, cut into 1-inch pieces

1 rib celery, cut into 1-inch pieces

2 cloves garlic, peeled, smashed and cut in half

4 tablespoons unsalted butter

1 teaspoon thyme

1/3 cup dry sherry

3 to 4 cups chicken stock or broth

8 ounces russet or yellow potato, peeled and cut into 1-inch pieces

1/4 teaspoon ground white pepper

2 tablespoons fresh lemon juice

¼ cup half-and-half or light cream

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