When autumn arrives and the days are getting shorter in Norway, my body is aching for soup. But as summer laziness still murmurs in me, I don’t want to go into the long-lasting projects. This soup is easy to make, and tastes wonderfully rich.
Melt the butter in a large pot over medium high heat. When melted and foamy, but not brown, add the shallots and garlic, and let simmer for 1 minute. Add the mushrooms, season with salt and pepper, and sauté for 4 minutes, until collapsed and light golden brown. Using a spatula, remove about four tablespoons of the mushrooms for garnishing.
Crush the dried mushrooms and add to the pot along with the stock and the cream. Reduce heat to medium, and let simmer for about 5 minutes. Transfer to a blender and mix until smooth.
If necessary, return to pot and reheat over medium heat. Transfer to serving bowls and garnish with sautéed mushrooms and mustard (optional).