I have a porchini problem...

I have to admit it. I can't stop using dried porchini mushrooms. Maybe it's their umaminess (I get mixed up between umami and Shooting Stars' uvavu), or the novelty factor, or like capers, they just make everything taste so much better.

Anyway, so here's some mushroom soup.

Re-hydrated porchini (soaking liqour and actual mushrooms)

Field mushrooms

One portabella

One random mushroom for Sainsbury's exotic mushroom mix

Salt

White pepper

Cream

Fry the mushrooms first. Then add the liquid and then cream at the end. I only really sprinkled on some parsley at the end to look a bit fancy.