INGREDIENTS:

• 6 cups chicken stock
• 1 ounce dried porcini mushrooms
• 6 tablespoons unsalted butter
• 3 shallots, roughly chopped
• Kosher salt
• Freshly ground black pepper
• 2 pounds cremini mushrooms, roughly chopped
• 2 garlic cloves, minced
• 1/4 cup dry sherry
• 2 tablespoons flour
• 1 cup heavy cream

1. Warm 2 cups of the chicken broth. Put the porcini into a heatproof bowl, add the warm stock, and let stand for 20 minutes. Transfer the porcini to a cutting board and chop. Strain the broth into a bowl and set aside.
2. In a large wide pot or deep sauté pan, over medium heat, melt the butter. Add the shallots and a pinch of salt and sauté until soft, about 3 minutes. Add the porcini and cremini mushrooms and the garlic and cook, stirring, until the mushrooms are tender, about 5 minutes.
3. Add the sherry and simmer for 1 minute. Stir in the flour. Slowly add the mushroom soaking liquid and the remaining 2 cups stock, stirring until combined. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes. Add the cream.
4. Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Season with salt and pepper. Re-warm over low heat until warm, then serve.

https://www.chowhound.com/recipes/cream-mushroom-soup-31527