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Instructions

• Add flour in a small pan and heat it under medium heat until it turns light brown. Transfer the flour to a plate and allow it to cool.
• In a bowl, combine porcini mushrooms and hot water. Keep it aside for at least 20 minutes. Strain the mushrooms and keep the liquid for later. Chop the mushrooms.
• Melt some butter in another pan over medium heat. Add onion and saute until they become tender.
• Now add salt, pepper, thyme and garlic and continue to saute for another few seconds. Add button mushrooms, reserved liquid and chopped porcini mushrooms and continue to cook for another 3 minutes.
• Add toasted four and stir well. Transfer the contents to a pan and bring to a boil. Reduce the heat and simmer for at least 15 minutes.
• Add milk and simmer for another 10 minutes; whilst stirring continuously. Remove from heat. Now add sherry and half and half (cream).
• Pour 2 cups of soup in a blender. Blend until you get a smooth mixture. Now transfer the blended mixture to a pan and heat it under low heat for about 5 minutes.
• Divide soup equally among 8 bowls. Sprinkle with parsley and serve hot.