Mushroom Chowder with Roasted Red Pepper Puree

1 12 oz. jar Sweet Roasted Red Peppers
6 T. heavy cream
2 T. tomato paste
1/2 t. salt
1/8 t. cayenne pepper
1/4 t. nutmeg
2 c. chicken broth
1/2 c. (1 oz. 3 g.) dried porcini mushrooms
6 T. butter
1/2 c. finely chopped onion
3/4 lb. fresh white button mushrooms, finely chopped
3/4 lb. fresh cremini mushrooms, finely chopped
6 T. flour
1/2 t. salt
freshly ground pepper to taste
1 c. heavy cream
2 T. dry sherry

Use 2 peppers and 1 T. juice out of the jar. Use contents for something else later. Store in refrigerate. Cut the 2 peppers in half. Process in blender with juice, cream, paste and salt and pepper. Process until smotth. You should have about 3/4 c. Set aside. Combine broth and porcini and bring to a boil. Cover and remove from heat. Let stand for 20 minutes to plump up. Pour contents thru a muslin or cheeseclothed fine sieve strainer. Reserve liquid. Squeeze porcini dry and chop fine. Set aside. Melt butter, saute onion til tender but not browned. Increase heat and add fresh mushrooms. Cook 10 minutes until tender. Stir in porcini, add flour, 1/2 t. salt and black pepper. Stir until well blended. Cook for 3 minutes. Gradually add the milk and porcini broth and cook intil thickened, 10 minutes. Reduce the heat to very low and cook uncovered to blend flavors about 15 minutes more. Add cream and cook until very hot but NOT BOILING. Stir in sherry and ladle into bowls with one T. of the pepper puree.