Soak the dried mushrooms in 300 ml of water for 30 minutes and then bring this stock to the boil.
Slice the shallot finely. Sweat in a saucepan on a medium heat with the butter and a pinch of salt, until soft.
Peel and finely slice the mushrooms and cook in the saucepan until golden brown.
Finely chop the garlic and add to the pan with the thyme sprigs.
Add the wine to the pan and reduce to a syrup. Then add the mushroom stock and reduce this by half.
Finally add the double cream and bring to the boil. Add salt and pepper and then blitz in a food processor until smooth.
Check the seasoning and serve with the chives and the garlic croutons.
Cut the slices of bread into 1cm large cubes.
Finely dice the garlic.
Fry the croutons in the olive oil until golden brown.
Add the garlic at the last minute and then remove from the heat and drain on kitchen paper. Season with salt and pepper.
«Change the garnish to sautéed fresh wild mushrooms finished with a drizzle of truffle oil for a more gatronomic dish.»
A rich and creamy mushroom soup served with crunchy garlic croutons and chopped chives.