Cream of Mushroom Soup

• 14 cup porcini mushroom, dried
• 12 cup hot water
• 2 tablespoons olive oil
• 2 onions, roughly chopped
• 2 garlic cloves, peeled, roughly chopped
• 250 g button mushrooms
• 100 g shiitake mushrooms, roughly chopped
• 150 g chestnut mushrooms, roughly chopped
• 50 g basmati rice
• 4 sprigs fresh thyme
• 800 ml vegetable broth from 1 vegetable bouillon cubes (or mushrooms cube)
• 14 teaspoon pepper
• 14 teaspoon coarse sea salt
• 1 tablespoon cream (for garnish)

1. Soak dried porcini mushrooms for 5 minutes in 1/2 cup hot water.
2. Strain, but keep the water.
3. Saute onions and garlic in a soup pot for 3-4 minutes in olive oil, add the mushrooms and stir.
4. Add rice, fresh thyme, hot vegetable broth and porcini water.
5. Bring to the boil and then cook over low heat for 10 minutes.
6. With the stick blender puree the soup to a desired consistency.
7. Season with salt and pepper to taste.
8. Serve with croutons and swirl in the cream.

porcini mushroom, water, olive oil, onions, garlic, button mushrooms, shiitake mushrooms, chestnut mushrooms, basmati rice, thyme, pepper, salt, cream

Taken from www.food.com/recipe/cream-of-mushroom-soup-525471 (may not work)