Cheese cream soup with mushrooms

The first thing is the preparation of products:

- we put dried mushrooms in a bowl suitable in size and pour hot water for half an hour,

- peel the onion and garlic, then chop the onion, and chop the garlic with a grater,

- wipe the mushrooms with a paper towel, then cut them in half and cut each half into thin slices,

- wash and dry the bay leaves,

- wash fresh parsley, dry it and finely chop it with a sharp knife,

- parmesan three on a grater, put in a separate bowl,

- when half an hour has passed, we throw the dried mushrooms on a fine sieve, wait for the liquid to drain, squeeze the mushrooms, collect the mushroom liquid (we will need 250 ml in total in the future), and cut the mushrooms into pieces.

Now we proceed directly to the preparation of our delicious soup:

- put a saucepan with a thick bottom on a low heat, put half of the butter in it, melt,

- put the chopped onion in the heated oil, fry it, stirring for 7-8 minutes until soft, then add the garlic, stir and fry it all together for 1 minute,

- increase the heat to medium and put fresh mushrooms in the pan, stir and cook for 2-3 minutes,

- add the restored dried mushrooms, stir again, reduce the heat to a minimum, cover the pan with a lid and cook the mixture for 10 minutes. From time to time, do not forget to mix everything,

- pour in the sherry, increase the heat to medium, do not cover the pan with a lid,

- add the remaining butter, mix and wait for it to melt, and then pour the flour, stir it well again so that the mushrooms are completely covered with the flour mixture. We cook everything together for 2-3 minutes,

- add mushroom water to the pan, left for later, mix well so that there are no flour lumps left, then pour the broth, pour Provencal herbs, thyme, lavrushka, salt,

- again reduce the heat to minimum, cover the pan with a lid and cook the soup in for 20 minutes (at this time, whisk the cream),

- when time passes, remove the lavrushka from the soup, and then pour thick whipped cream into the pan, pour ground black pepper (ideally freshly ground), taste the soup with salt and add if necessary,

- remove the pan from the heat and pour grated cheese into the soup, mix and arrange the soup on serving plates until it cools down.

It remains to sprinkle the soup with chopped parsley and serve it to the table!