Cream of Roasted Mushroom Soup from Soups and Stews by The Editors of Saveur

Ingredients

• 5 cups vegetable or chicken stock
• 3 tbsp. unsalted butter
• 2 lb. mixed fresh mushrooms, such as cremini, oyster, shiitake, and white button (1½ lb. halved, 8 oz. thinly sliced)
• 1 oz. dried porcini mushrooms
• 2 cups boiling water
• 1½ tbsp. sherry
• ⅓ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1½ tbsp. fresh thyme leaves
• 5 cloves garlic, crushed
• 1 cup heavy cream
• ¼ tsp. freshly grated nutmeg
• Crème fraîche, to garnish
• 1 small yellow onion, thinly sliced
• Finely chopped chives, to garnish