what can serve this with?!

Vegetables salad
Tomatoes
Baked bacon strips
Plain bread / garlic bread
Toast
Pasta with spicy sauce
Boiled / baked asparagus
Baked beans

Ingredients
Potato and Wild Mushroom Soup

* 1/2 ounce dried porcini mushrooms (makes 1/4 cup re-hydrated) (15 g)
* 1 cup hot water (250 ml)
* 2 tablespoons butter (30 ml)
* 1 tablespoon vegetable oil (30 ml)
* 1 cup thinly sliced leeks, use white part only (250 ml)
* 1 cup meduim diced oyster mushrooms (250 ml)
* 2 tablespoons finely chopped shallots (30 ml)
* 1 clove garlic, minced
* 1/4 cup medium diced chanterelle mushrooms (60 ml)
* 1/2 cup reserved porcini liquid (125 ml)
* 3 medium baking potatoes, peeled, cut into 1/2-inch cubes
* 4 cups chicken stock (1l)
* 1 cup whipping cream (250 ml)
* coarse salt and freshly cracked black pepper, to taste

Mushroom Garnish

* 2 tablespoons olive oil (30 ml)
* 1/4 cup re-hydrated finely chopped porcini mushrooms (60 ml)
* 1/2 cup quartered fresh chanterelle mushrooms (125 ml)
* 1 cup stemmed and thinly sliced shiitake mushrooms (250 ml)

Assembly

* 1 tablespoon finely chopped chives (15 ml)


Directions
Potato and Wild Mushroom Soup

1. Soak dried porcini mushrooms in 1 cup of hot boiling water for 20 minutes, until re-hydrated and soft. Strain the soaking liquid through a cheesecloth-lined sieve (or use a coffee filter) over a bowl. Remove the mushrooms and reserve for the garnish. The mushrooms will re-hydrate and yield about ? cup. Reserve ? cup of the porcini liquid to make the soup. Any remaining liquid can be used to enhance a stock, sauce or to flavour rice.
2. Heat the butter and vegetable oil in a medium saucepan over medium-high heat. Add the leeks, oyster mushrooms, shallot and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Add the chanterelle mushrooms and cook an additional 2 minutes.
3. Add the potatoes, reserved porcini liquid and chicken stock. Season with salt and pepper to taste. Bring to a boil and reduce heat to a simmer. Simmer the soup for 30 minutes, or until the potatoes are soft. Remove from heat and puree in a blender. Strain the soup through a medium-meshed sieve. Chill completely. Add the cream and keep refrigerated until ready to serve.

Mushroom Garnish

1. Heat the olive oil in a medium sauté pan over high heat. Add the porcini mushrooms, chanterelle mushrooms, shiitake mushrooms and salt. Sauté mushrooms for 3 minutes, or just until the mushrooms are cooked through. Remove from heat and chill.

Assembly

1. Remove ? cup of the soup and reserve for foam garnish. Divide soup equally into 6 bowls. Foam the ? cup soup with a hand blender – looking for foam similar to that for a cappuccino. Spoon an equal amount of the mushroom garnish and mushroom foam into the centres of each of the bowls. Garnish with chives. Serve chilled.

________________
MUSHROOM GARNISH
1. Sauce
Sliced onion braised in 3 tsp butter - add 1 cup white wine bring to the boil, remove from heat.
In a double boiler beat the egg yolks with 1 tsp. of butter, the juice of half lemon, salt and pepper.
Stir in the braised onion and a half cup wine and whip the mixture over steam until thick.
Set aside.

2. Mushrooms
Braise mushroom separately with chopped shallots in butter and wine.
Set aside

3. Roux
Prepare roux from butter, flour and stock and mustard.

The mushrooms(2) and sauce(1) are then added and the whole mixture is brought to the boil again.

Serve
Fillets splashed with garnish.
With a boiled new potatoes & a light green salad vinegaret

Sounds Wonderful!! Am I invited? haha! Salad sounds ok,but boring after all that work and thought so I would go with something way different and interesting, maybe a beautiful fruit salad which would take place of a boring veggie or rice. Colors ! make it colorful cause the stuffed mushrooms are colorless, Berries,are nice in color, mix them together when i do that i always add a banana to it too makes it look better and cuts down on the sourness, there is 3 types of berries you can get. or Mellon's there are 3 types of Mellon's, Play with it make it fun!! or if you want to go the veggie route you can take carrots,broccoli ,cauliflower,asparagus's, julienne them make them little bite size together, I like Beets, that would be nice by it self,a lot of color and there good for ya, Red for Valentines! haha anyway i could go on and on,so Good Luck and have a nice dinner!

Salad
A nice bread would also go very well and would be handy for "sopping" up the juices from the mushroom.

I would probably serve this with a wild rice/vegetable dish and a salad

I would serve it w/ a nice fresh green salad and a glass of pinot noir. Yummy.

I'd just eat 2 of those, sounds yummy with a salad on the side