Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables

Name: Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables
Ingredients: 1/3 cup dried porcinis; 2 cups hot water; 1 medium carrot, diced; 1 celery, diced; 1 small parsnip, diced; 2 large shallots, finely chopped; 1 bouquet garni (1 sprig each of bay leaf, thyme and parsley); 2 tablespoons butter; 3 cups chicken stock or canned broth; 1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts; 2 tablespoons dry Sherry; Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil); Creme fraiche, for garnish