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1
In a medium bowl, cover the dried porcini mushrooms with the hot water and let them stand until softened, about 20 minutes.
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2
Strain and reserve the porcini soaking liquid.
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3
Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil.
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4
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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5
Add the white mushrooms, brown sugar and thyme, cover and cook over moderately high heat until the mushrooms soften, about 3 minutes.
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6
Add the wine and cook over high heat until it has reduced to 1/3 cup, about 5 minutes.
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7
In a medium saucepan, melt the butter over moderate heat.
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8
Whisk in the flour and cook for 3 minutes, whisking.
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9
Whisk in the half-and-half and bring to a simmer over moderate heat; whisk constantly until thickened, about 2 minutes.
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10
Stir the half-and-half mixture into the white mushrooms, along with the porcini and their strained soaking liquid.
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11
Working in batches, puree the mushroom mixture until smooth, adding some of the chicken stock if necessary.
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12
Return the soup to the casserole.
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13
Add the remaining chicken stock and simmer over moderate heat for 5 minutes.
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14
Stir in the heavy cream and sherry and heat through.
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15
Season the soup with salt and pepper and ladle into bowls.
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16
Top with the croutons and serve.
