Curried Mushroom Soup (Oprah)

Makes 4 servings, 196 cal., 1.6 fat gr. Each serving

2 cups boiling water
1 cup assorted dried oyster, morel & porcini mushrooms (1 oz. dried)
Light vegetable oil spray
1 ½ cups chopped leek, white part only (2-3 leaks)
2 TBS flour
1 TBS curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh Portobello mushrooms (3 smallish mushrooms)
4 cups chopped fresh Shiitake mushrooms (10-12 mushrooms)
1 TBS Dry Sherry
1 TBS chopped fresh chervil or 2 TBS dried

Pour boiling water over dried mushrooms in a bowl- set aside to soak. Spray medium heat large stock pot 2xs with cooking spray and add leeks.
Saute leaks for 3 minutes, stirring until translucent.
Add flour and curry. Stir until coated.
Add milk and bouillon cube.
Raise heat to high and cook just until bubbles begin to form around edge.
Reduce heat to low and whisk. Stir in fresh mushrooms and cook 5 minutes
Remove soaking mushrooms and squeeze out excess liquid.
Chop mushroom roughly.
Add to pot and cook 1 more minute. Stir in sherry. Garnish with chervil.