Wild Mushroom Soup

1. Put the dried mushrooms in a bowl and pour boiling water over them. Allow to stand for 10-15 minutes.

2. Brush or wash fresh mushrooms. Trim and reserve stalks; slice large mushroom caps.

3. Heat oil in a large saucepan over med heat. Add celery, carrot, onion and mushroom stems. Cook for 8 minutes stirring frequently until onion begins to colour. Stir in the garlic and continue cooking for 1 minute.

4. Add the stock and thyme leaves with a large pinch of salt. Using a slotted spoon, transfer the soaked dried mushrooms to the pan. Straine the soaking liquid with a muslin-lined/cheesecloth sieve into the pan. Bring to a boil, reduce heat and simmer partially covered for 30-40 minutes or until carrots are tender.

5. Allow soup to cool, transfer soup solids in batches into a blender and puree until smooth. Return to the saucepan and simmer gently, covered.

6. Melt butter in a frying pan over medium heat. Add fresh mushrooms caps and season with salt and pepper. Cook for about 8 minutes until they start to colour, stirring occasionally at first, then more often as liquid evaporates. When pan becomes dry, add the sherry and bubble briefly.

7. Add the mushrooms and sherry to the soup. Season to taste with salt/pepper. Add optional cream and stir. Serve in warm bowls with one dollop of sour cream each and garnish with parsley.