Cream of Wild Mushroom Soup

Kilby taught me how to make this soup this past week and it was immensely delicious--a keeper. Hope you will enjoy it as much as we did.

2 T extra virgin olive oil (or butter)
1 large yellow onion, diced
½ bulb garlic, diced
1 T ground white pepper
7-8 stalks fresh thyme, more for garnish
salt to taste
1 package white mushrooms, sliced
1 package bella mushrooms, sliced
1 package dried porcini mushrooms
1 package dried mixed wild mushrooms
1 cup white wine
1-2 cups stock (beef or vegetable)
1 cup heavy cream

Soak dried mushrooms, separately, in freshly boiled water. Heat oil in a large pot over medium-high heat. Sauté onion, garlic, white pepper, and thyme until golden brown, add sliced mushrooms. Sauté till tender and brown and releasing juices. Add white wine, simmer to reduce, when you hear it sizzle, add stock or plain water and the porcini mushrooms with their water. Simmer 10-15 minutes, add heavy cream, then puree with an immersion blender or, in batches, in a blender jar. Return to low heat and add wild mushroom mix, adjust seasonings (thyme, white pepper, salt, and wine), and simmer another 15-20 minutes, or until wild mushrooms are tender. Garnish with fresh thyme and serve with rustic grain bread.