Cream of Wild Mushroom Soup

1 . Stage

Soak the dry mushrooms in water: Place dried wild mushrooms in a medium bowl and cover with 3 cups of very hot water. Let sit for 30 minutes. Line a sieve with a dampened paper towel or coffee filter. After 30 minutes strain the mushrooms through the filter, reserving at least one cup of the mushroom liquid. Roughly chop the reconstituted wild mushrooms.

2 . Stage

Sauté the shallots, garlic, and mushrooms: Heat 3 tablespoons butter in a heavy saucepan over medium low heat. Sauté the shallots until softened and translucent, about 7 to 8 minutes. Add the garlic and cook a minute more. Add the fresh mushrooms, increase the heat to medium high, and cook several minutes more. Add chopped wild mushrooms. Lower the heat, cover and let cook for 10 minutes.

3 . Stage

Add the sherry: Increase the heat to medium high, uncover and add 1/3 cup dry sherry to the pot.

4 . Stage

Make a roux with butter and flour: Add the remaining 3 tablespoons butter to the pot and stir until melted. Add the flour to the pot and stir until the mushrooms are all well coated with the flour, making a roux. Cook for 2 to 3 minutes.

5 . Stage

Add the mushroom water, stock, and herbs: Add one cup of reserved mushroom soaking water and stir until the flour has dissolved into the water, and there are no lumps. Add the chicken stock. Stir until well incorporated. Add the herbes de provence, the dried thyme, bay leaves, and salt.

6 . Stage

Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.

7 . Stage

Stir in the cream: When ready to serve, remove the bay leaves and stir in 1/2 cup heavy whipping cream. Add black pepper and more salt to taste. Garnish with chopped chives and parsley when serving.