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1
Soak dried mushrooms in one cup warm water for about 30 to 45 minutes. When mushrooms are plump and re-hydrated, strain mushrooms through sieve lined with cheese cloth (to catch any grit and grime). Reserve mushrooms and mushroom water. Set aside.
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2
In a large pot, heat olive oil over medium heat. Add diced onion and a pinch of salt and cook until onions are translucent and soft. Add garlic and cook for an additional 1 to 2 minutes.
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3
Add sliced mushrooms, worcestershire sauce, thyme, and bay leafslet cook for about 10 minutes, stirring occasionally.
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4
Add stock, rehydrated mushrooms, and mushroom water. Bring soup to a simmer. Taste and add salt and pepper to taste. ( 1-2 teaspoons of salt and 1/2 teaspoon of pepper)
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5
In a small bowl, whisk together 1/4 Cup Flour and 1/4 Cup water and whisk until smooth.
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6
Add flour and water mixture to soup and stir until flour is dissolved. Let soup simmer for about 30 minutes, until mushrooms are soft and tender.
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7
Stir in cream and heavy cream.
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8
Transfer 1/3 to 1/2 of soup to a blender and blend until smooth.
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9
Pour blended soup back into the main pot and warm soup until ready to serve.
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10
Serve with a drizzle of olive oil and a hunk of crusty bread.
