Fast Creamy Mushroom Soup

Fast Creamy Mushroom Soup
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1 cup dried mushrooms (I used porcini)
2 tablespoons butter
10 ounces fresh mushrooms, trimmed and sliced
Salt and freshly ground pepper to taste
3 tablespoons minced shallot
Vegetable stock
1 cup cream
2 teaspoons fresh lemon juice
few drops of hot sauce (optional)
Chopped chervil or parsley if desired (I used dried chervil)

Directions:
1. Combine the dried mushrooms and 5 cups of water in a large saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 10 minutes, or until tender.
2. Meanwhile, melt the butter over medium-high heat in a large skillet. Add the fresh mushrooms and turn the heat to high. Cook, stirring occasionally and season with salt and lots of freshly cracked pepper, until the mushrooms give up their liquid and begin to brown. When the dried mushrooms are tender, scoop them up with a slotted spoon and add to the skillet along with the shallots. When all the fresh mushrooms are brown and the shallots are tender, remove from the heat.
3. Strain the mushroom-cooking liquid through a strainer lined with cheesecloth or a towel. Measure it and add stock to make 6 cups liquid. Rinse the saucepan and return this liquid to it. Add the mushroom mixture and cream and heat through. Taste to adjust seasoning, adding hot sauce if desired. Add lemon juice, taste once more. Serve garnish with chervil if desired.