Mushroom Soup

Method

1. Place dried mushrooms in small bowl; pour boiling water over mushrooms. Let stand 15 minutes or until soft.
2. Meanwhile, heat olive oil in large saucepan over medium heat. Add onions; cook 5 minutes or until translucent, stirring occasionally. Add 225g cremini mushrooms, garlic and thyme; cook 8 minutes, stirring occasionally. Stir in flour until blended; cook 1 minute, stirring constantly. Stir in stock and porcini mushrooms with soaking water. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes.
3. Transfer soup to pitcher of KitchenAid Pro Line blender. Cover and blend on Soups/Sauces setting. Return to saucepan; stir in cream, milk and wine, if desired. Cook over mediumlow heat until heated through. Season with salt and pepper. Garnish with additional cremini mushrooms.