Research wild mushrooms before foraging. There are many edible and delicious kinds besides porcini and chanterelle.
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Clean your mushrooms with a dry cloth, cut your veggies and prepare the spices.
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Sautee the vegetables and aromatics. Sautee the mushrooms seperately to keep the pot from overcrowding. Add spices and herbs.
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After cooking with stock blend it all together with an immersion or regular blender.
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Top the dish with cream or cream cheese, croutons and any extra spices you like.
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