Instructions: In a bowl, cover porcinis with enough hot water to cover; let stand 20 minutes. Strain the soaking liquid; set aside. Rinse the soaked mushrooms; finely chop, and set aside.

Melt butter in a saucepot over medium-high heat. Add onion, button mushroom stems and garlic; cook until onion is golden, about 10 minutes. Add bake mix; stir 2 minutes. Gradually stir in broth, water, reserved porcini liquid, thyme and nutmeg. Bring to a boil; reduce heat, cover and simmer 25 minutes.

Add chopped porcini and sliced button mushroom caps to soup; simmer 5 minutes until softened.

Blend half the soup in batches in a blender or food processor; return to pot. Add cream; simmer 2 minutes to heat through. Season with salt and pepper to taste.

This recipe yields 4 servings.

Description: "More complex in flavor than our Creamy Mushroom Soup (see recipe), due to the addition of dried porcini mushrooms."

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