This recipe uses two mushrooms, dried porcini, and button mushroom, sliced. If you can get your hands on them, a few fresh porcini (which, are almost available, in this country), sliced, and deep fried, in a mixture of canola and olive oil, will make an exquisite garnish. It is verily important to make the soup overnight, allow it to chill, and then pull the fat off before serving. The fat (and cream, that comes with it), pulled from the soup, can be chilled, several days, and, at some point, used, for sautéing, or dressing vegetables, it tastes excellent, but is, however, in any case, innapropriate, for leaving on the top of the soup. Do not do it.