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1
Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes.
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2
When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
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3
Meanwhile, put the butter in a large pot that can later be covered over medium heat.
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4
When it melts, add the herb, onions and garlic and saute, stirring occasionally, until soft, about 5 minutes.
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5
Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when theyre ready.
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6
Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
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7
Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble.
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8
Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
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9
Discard the herb.
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10
Reduce the heat to low, and puree the liquid with a hand-held mixer to desired consistency.
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11
(I like it half-pureed.)
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12
Add the cream if youre using it; stir to combine and let simmer for a few minutes.
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13
Taste and adjust the seasoning; garnish with parsley and serve.
