1 lb (450 g) white mushrooms, quartered, leaving 6 whole mushrooms for serving
1 tbsp unbleached all-purpose flour
1/4 cup (60 ml) white wine
4 cups (1 litre) chicken broth
1/2 oz (14 g) dried mushrooms, any variety
1 bay leaf
1/4 cup (60 ml) 15% cooking or 35% heavy cream
2 tbsp chopped flat-leaf parsley
1 tbsp (15 ml) olive oil
In a large pot over medium-high heat, soften the onion and garlic in the butter. Add the mushrooms and cook until golden brown, stirring a few times. Sprinkle with the flour and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Season with salt and pepper.
Add the broth, dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring several times. Remove the bay leaf.
In a blender, purée the soup until smooth. Return to the pot and stir in the cream. Keep warm.
When ready to serve, thinly slice the remaining mushrooms using a mandoline. In a bowl, combine with the parsley and oil. Season with salt and pepper. Serve the soup topped with the raw seasoned mushrooms.