1 medium onion, finely chopped
1 piece of celery, finely chopped
1 medium carrot, finely chopped
1 pound of button mushrooms, roughly chopped
a cup of dry wild mushroom
1/3 cup flour
4 cups chicken stock
2 cups of heavy cream
Salt and pepper to taste
fresh parsley or thyme is also very nice
In a large soup pot on medium heat cook onions, celery and carrot until they are soft.
Add mushrooms and cook some more until the mushroom are fully cooked and all the liquid has disappear.
Then add 1/3 cup of flour stirring it in as you do to help prevent lumps.
Add broth from the re hydrated mushrooms and the chicken stock, again stirring to prevent lumps. The parsley can go in too!
Bring to a boil, reduce to low heat and simmer for about 15 minutes or so. This will allow the flour to thicken the soup somewhat. Watch so it does not stick and burn at the bottom.
Add the cream, salt, pepper and . Gently simmer the soup without boiling for about ten minutes to allow the flavors to mix completely.