Creamy Wild Mushroom Soup - cooking recipe

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

Preparation

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.
Add stock and bring to a boil.
Add the porcinis, liquid, thyme and salt and pepper.
Lower the heat and simmer for 30 minutes, stirring occasionally.
Process 3/4 of the soup in a blender (immersion blender is perfect).
Add cream and heat through.
Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.