1 lb wild mushrooms (chopped)
1/2 cup dried porchini
1 small onion (chopped)
2 cloves of garlic (chopped)
3 cups vegetable stock
1 cup boiled water
1/4 cup heavy cream
thyme, salt, pepper for spicing
fresh parsley (chopped)
2 tbsp butter
2 tbsp flour
Bring one cup of water to a boil and add it to a small bowl along with the dried porcini, set aside and allow them to rehydrate for few minutes. Remove from the liquid and give them a good chop. Set it aside. Save the “stock”, it has alot of flavour in it.
In a large pot over medium-high heat melt the butter. Add the mushrooms, onions and garlic and cook for 5 minutes until veggies develop good colour. Add the flour to the mushrooms and stir in for few seconds, add the veggies stock, chopped porcini and porcini “stock” (don’t use the last 2-3 tablespoons from the bottom of the bowl). Spice it with salt, pepper and thyme, bring to a boil, turn the heat down to low and simmer for about 30-40 minutes.
Add half of the soup to a blender and puree until smooth. Add it back to to the pot with remaining soup, add the cream, adjust the seasoning if needed and simmer for just about 2 minutes. I prefer to puree only half of the soup and have chopped mushrooms in it, but if you wish to, go ahead and puree all of it.
Stir in the fresh parsley when you are ready to serve.