30 g dried porcini mushrooms

60 g of butter

1 chopped onion

2 cloves of minced garlic

1 tsp. fresh thyme + a few sprigs for decoration

500 g of various wild mushrooms

1 l of vegetable broth

25 cl of light cream or plain Greek yogurt

4 slices of bread cut into croutons

Salt and freshly ground pepper

Soak the dried porcini in a bowl of very hot water for 15 minutes.

In a large pot, sauté the onion, garlic and thyme in half the butter for 4-5 minutes over medium heat, until they begin to take on color.

Drain the ceps, making sure to keep the soaking water, and fry them for 5 minutes in the pan with the other mushrooms. Add a little salt.

Moisten with the vegetable broth and soaking water, bring to a boil, then reduce heat and simmer covered for 15-20 minutes. Add the cream and continue cooking for a few minutes.

Remove from heat, Blend with a hand blender.

Put the remaining butter in a frying pan and brown the croutons over medium heat.

Divide the reheated velouté among 4 bowls. Before serving, add pepper, a few croutons and a pinch of thyme.

If you are lucky enough to live in a region rich in mushrooms, you can replace the various wild mushrooms with an equivalent amount of porcini.