Cream of Mushroom Soup

Method

1. 1Soak the dried mushrooms in warm water for 30 minutes. Drain, squeeze and chop finely.
2. 2In a large saucepan, melt butter over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
3. 3Add the fresh and dried mushrooms and thyme. Sauté for another 5 minutes, stirring.
4. 4Pour in the broth and add the potatoes. Bring to a boil, then reduce heat and simmer over low heat for about 20 minutes.
5. 5Remove from heat and discard the thyme sprigs. Purée the soup with a blender until smooth. Return to the pot, add the cream and stir. Heat through but do not bring to a boil. Season with salt and pepper. Garnish with fresh herbs, croutons or a splash of olive oil.