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Heat chicken stock just to simmering in a small saucepan. Remove from heat, add crumbled dried mushrooms and set aside.
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In a medium saucepan melt butter and add onion. Sauté over medium heat until onion translucent, about 5 minutes; without burning.
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Add sliced fresh mushroom to onions, along with salt, pepper and herb sprig. Cook down over medium/low heat for 20 minutes.
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Add chicken stock mixture to fresh mushrooms, bring to a boil, reduce heat and cover. Continue to gently simmer for 15 minutes.
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Remove from heat and let rest a bit before pureeing in 3 batches. Blend long enough (1 minute per batch) until the soup is smooth.
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Add ¾ cup cream, return to stove and gently heat; do not boil.
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Place 1 cup soup in each dish and garnish with 1 TBSP cream and fresh herbs.
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*Soup will last refrigerated for 2 – 3 days.