Potato And Wild Mushroom Soup

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1 cup dried oyster mushrooms (1/2 ounce)

1 cup dried shiitake mushrooms (1 ounce)

3/4 cup dried porcini mushrooms (3/4 ounce)

3 cups hot water

1/4 cup extra-virgin olive oil

2 leeks, white and light green parts only, finely chopped

5 cups chicken stock or low-sodium broth

1 pound large baking potatoes, peeled and coarsely shredded

1 teaspoon finely chopped thyme leaves

1 1/2 tablespoons sherry vinegar

2 tablespoons unsalted butter

Salt and freshly ground pepper

Crusty bread, for serving

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