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Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat.
Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.
Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.
Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.
Serve in large bowls with a drizzle olive oil and some parsley.