Preparation:

1. Boil water, add the dried mushrooms (any wild mushrooms, preferably white) with boiling water, infuse 30 minutes. Chop mushrooms (don't throw out mushroom extract, it is useful for making soup).

2. Champignon wash and cut. Preheat vegetable oil in a frying pan, add 10 grams of butter, add all mushrooms, boil for some 15 minutes.

3. In a saucepan melt the remaining butter, add flour and warm it a couple of minutes. Then gradually add the beef broth (I used chicken), rubbing the flour, not to leave lumps. When the flour becomes homogeneous mass, add the remaining broth, mushroom extract, bring to boil. Add a stewed mushrooms, thyme, nutmeg, brown the garlic clove, salt and pepper. Cook for 10 minutes. Extract the garlic.

4. Soup grind into a puree with a blender (cup). Return the mixture into a saucepan, add cream, warm, but not to boil. Serve with toasted white bread. Bon Appetit!