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# Making the mushroom stock In a pot, bring the dried porcini mushrooms and vegetable broth to a boil. Remove from the heat and let steep for at least an hour. The longer you let the broth sit, the more the mushroom flavor will intensify. # Preparing the soup Strain the mushrooms, setting the broth aside for later. Chop the mushrooms and set aside. In a large pot over medium to high heat, melt the butter. Add the shallots and sliced cremini mushrooms. Cook until the mushrooms have browned nicely, stirring occasionally. This should take about 6 minutes. Deglaze with the sherry. After about a minute, add the broth, the chopped porcini mushrooms and the spices. Bring to a simmer, then add the cream. Cook for about 5 minutes or until the soup has reached the desired consistency. Optionally blend the soup. # Meal prep tip You can store the soup in an airtight container, about 5 days in the fridge and up to 6 months in the freezer. For best results, thaw the soup overnight in the fridge. Then reheat for a couple of minutes in a pot on the stovetop.
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