Cover the dried porcinis with 1 cup warm water and let sit for at least 15 minutes up to overnight, the longer it sits, the more intense the mushroom flavor.

Heat olive oil over medium heat in a Dutch oven or large stockpot. Add the shallots and cook for 2- 3 minutes, stirring occasionally.

If desired save a few mushrooms for garnishing the soup. Slice them and cook in a little olive oil until browned.

Chop the rest of the mushrooms and add to the shallots with two thyme sprigs. Cook for 10 minutes or until they have released their moisture, stirring occasionally. Add 1 teaspoon salt, ½ teaspoon pepper, and garlic, and cook for another 1 -2 minutes. Add the soaked mushrooms to the pot and strain the liquid into the pot through a coffee filter. Add the vegetable broth, bring to a boil, reduce heat, and simmer for 10 – 15 minutes.

Remove thyme sprigs, and blend until smooth. Stir in the cream and Mushroom Immune Blend Powder.

Serve with a drizzle of olive oil, cream, or both, the reserved mushrooms, and thyme leaves.