The Best Mushroom Soup Ever

My cruise in October on Crystal Cruises was filled with one delicious meal after another.  The one recipe that diners wanted more than any other was for their Cream of Forest Mushroom Soup.  It is served in the main dining room at least once on each cruise (more if you ask for it) and anytime in the specialty restaurant, Prego.  Prego is their Italian restaurant that you can reserve, as a change from eating in the main dining room.  At Prego the soup is served in a bread bowl, a beautiful presentation.  This soup is a treat, an although I haven't made this recipe, I have eaten it and would say it is one of the best  mushroom soups I have ever eaten.  Try it for a real treat.

Crystal Cruises’ Cream of Forest Mushroom Soup

Ingredients
1 oz. dried morel mushrooms, or 2 oz. fresh morels
3 Tbsp. extra-virgin olive oil
½ cup portobello mushrooms, finely sliced
2 oz. white mushrooms
3 oz. fresh porcini mushrooms, finely sliced
3 shallots, minced
2 garlic cloves, minced
Salt and freshly ground white pepper
½ cup dry white wine
4 cups chicken stock
½ cup heavy cream
2 Tbsp. minced fresh flat-leaf (Italian) parsley
Leaves from 1 fresh thyme sprig, minced
Leaves from 1 fresh oregano sprig, minced
2 large fresh basil leaves, chopped
(4) 6-inch round bread loaves
Fresh rosemary sprigs, optional
Sliced mushrooms, optional
scallions, options

Directions
If using dried morel mushrooms, wash the caps and soak them in warm water to cover for 10 minutes. Remove the stems and discard them. Cut small morels in half and large ones into three or four pieces.
In a medium saucepan over medium heat, heat the olive oil and sauté all of the mushrooms for about 3 minutes. Add the shallots and garlic and sauté for 2 minutes. Season with salt and pepper to taste. Add the wine and cook to reduce the liquid by half.
Add the stock and bring to a boil. Add the cream and bring to a boil. Reduce heat, cover, and simmer the soup for about 25 minutes. In a blender or food processor, purée half of the soup until the consistency is very smooth. Pour into bread bowls and garnish with fresh rosemary, sliced mushrooms, and scallions.