Moo's Three-Mushroom Soup

This can easily be turned into a vegan soup by using mushroom or vegetable broth in place of chicken. Olive oil or a non-dairy butter can replace the butter. Omit the sherry and sour cream. I've also taken to playing with the original recipe. I sometimes add fresh ginger, finely chopped, and cilantro, chopped. This is my all-time favorite palate pleaser soup.

4 cups chicken broth
1 large leek (white part only), coarsely chopped
1 shallot, coarsely chopped
1 can (15 oz.) straw mushrooms
2 oz. dried Polish mushrooms
½ pound fresh mushrooms, sliced
6 T butter
3 T flour
¼ cup sherry or white wine
½ t. salt or to taste
Lots of freshly ground pepper
¼ cup sour cream
Chives or coriander for garnish

Soak dry mushrooms in warm water until pliable (about 1 hour). Cut mushrooms into ½” pieces. Discard stems and woody pieces. Heat butter in saucepan. Sauté mushrooms, shallot and leek until soft but not brown. Stir in flour and gradually add hot broth, stiring continuously. Cover and simmer for 10 minutes. Add wine, salt and pepper. Stir in sour cream just before serving. Add garnish.