Creamy Chestnut Soup With Porcini Mushrooms And Sauteed Root Vegetables

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1/3 cup dried porcinis

2 cups hot water

1 medium carrot, diced

1 celery, diced

1 small parsnip, diced

2 large shallots, finely chopped

1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)

2 tablespoons butter

3 cups chicken stock or canned broth

1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts

2 tablespoons dry Sherry

Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil)

Creme fraiche, for garnish

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