Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.

1 ounce dried porcini mushrooms

2 tablespoons olive oil

2 leeks, halved lengthwise, thinly sliced and rinsed

Coarse salt and ground black pepper

1 garlic clove, minced

1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped

1/2 teaspoon fennel seeds

2 bay leaves

1 tablespoon tomato paste

1 can (14 1/2 ounces) diced tomatoes, drained

1/2 cup marsala wine (optional)

4 cups vegetable broth

Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.