Created by MsPia on February 28, 2015
Step 1: Soak dry mushrooms in 1 cup of boiling water for 20 minutes.
Step 2: Meanwhile start making croutons, by cutting up the bread and sauteing it in 3 Tbs of butter, seasoned with garlic salt. Set aside.
Step 3: In the same pan, melt 3 Tbs of butter and cook onion in a low heat until translucent, add fresh mushrooms, bring heat to med/high and saute until soft.
Step 4: Add flour, mix well with the mushrooms, cook for a minute until lightly golden and stir in the chicken broth. Lower the heat and continue stirring until it thickens.
Step 5: Drain soaked mushrooms, reserving mushroom water. Add soaked mushrooms to the soup and filter mushroom water through a cloth just in case there is some dirt. Add filter water to the soup. Simmer for 5 minutes.
Step 6: Add heavy cream, turn off the heat, stir well and season with salt and pepper.
Step 7: Serve on warmed up bowls, decorate with reserved croutons.
Step 8: Enjoy.