Recipe: Wild Mushroom Bisque - hope this is close to your request

Wild Mushroom Bisque
Serves 6

3 oz. Dried Morel Mushrooms
1 cup hot water
12 medium fresh shitake mushrooms (or porcini, chanterelle, morel, lobster) coarsely chopped
3 to 4 cloves garlic, minced finely
3 shallots, finely chopped
1 medium leek (white part only), chopped
4 cups rich beef broth (preferably homemade, or a rich "glace de boeuf" reduction)
3 oz. cognac/armanac
1 tbsp. finely chopped tarragon
1/4 cup clarified unsalted butter
1 cup cream
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish

Soak the dried mushrooms in the hot water for 20-30 minutes. Drain, keeping the water. Strain liquid through paper towel(s) and set aside. Wash morels thoroughly. Squeeze firmly to rid of excess liquid.

In 2 tbsp. of the butter saute garlic, shallots, and leeks until golden. Add morels and saute until they are browned. Add mushroom liquid and simmer for a few minutes. Place this mixture in a blender and blend until very smooth. Set aside.

In the remaining butter saute the fresh mushrooms until lightly browned. Add cognac/brandy and set afire. When the flame has subsided add tarragon and broth. Reduce this liquid by about 1 cup.

Add cream and blended mushroom mixture (which can be strained for a more sophisticated, but less rustic texture). Add salt and pepper. Serve in bowls and garnish with the parsley sprigs.

Wine: A 1990 Sanford Pinot Noir Reserve or 1990 Nuits-St.-Georges, Meo Camuzet
Source: http://www.daniellentz.com/recipes.html