Creamy Wild Mushroom Soup

Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  ounce dried porcini mushrooms
• 2  tablespoons olive oil
• 1  tablespoon butter
• 1  vidalia onion, sliced thinly
• 2  shallots, roughly chopped
• 2  cloves garlic, roughly chopped
• 8  ounces  fresh  wild mushrooms, sliced
• 5  cups  chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
• 2  teaspoons fresh thyme
• 2⁄3 cup  cream
•  salt and pepper

Directions

1. Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
2. Add stock and bring to a boil.
3. Add the porcinis, liquid, thyme and salt and pepper.
4. Lower the heat and simmer for 30 minutes, stirring occasionally.
5. Process 3/4 of the soup in a blender (immersion blender is perfect).
6. Add cream and heat through.
7. Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.