Rehydrate the dried mushrooms: Bring 2-3 glasses of water to boil. While the water is cooking, rinse the dried mushrooms under running water. You can also brush them lightly using a pastry brush.

Place the dried mushrooms in a medium size bowl and pour over the hot water. Cover with a lid (optional) and set aside for at least 2 hours up to overnight.

Using a slotted spoon remove the reconstituted mushrooms from the bowl. Set them aside.

Set another clean bowl with a strainer on top lined with a paper towel. Slowly pour the mushroom water through the strainer with a paper filter. This is to remove any leftover impurities from the dried mushrooms. You will be left with clear mushroom water. Set aside for later use.

Prepare your veggies (carrots, celery and onion). Wash, peel and chop. For this soup I chopped them into small pieces.

Chop the reconstituted mushrooms

Clean the fresh mushrooms and slice them into even thickness pieces. (insert block how to do that)

In a large pot, heat the olive oil over medium heat.

Add onions, carrots, celery and fresh mushrooms.

Cook 5-10 minutes until the vegetables are softened and mushrooms released their water and started to brown

Transfer all into a large soup pot. Add the rest of ingredients: rehydrated mushrooms, aromatics, spices, broth and mushroom water.

Bring to a boil and reduce to a simmer. Cook on low heat for 15-20 minutes.

While the soup is cooking, prepare the cream. In a small bowl combine sour cream and flour. Mix well, until no more lumps and you have smooth paste.

Temper the cream. Remove a few ladles of the clear soup from the pan and set aside to cool slightly. Slowly start adding the broth into the cream paste. Using whisk stir each time until combined.

Pour the tempered cream into the simmering soup. Stir to combine.

Cook few more minutes

Garnish with fresh dill and a dollop of cream