Prepare the fresh mushrooms: use a damp paper towel or a soft mushroom brush to wipe each mushroom, to remove any dirt then roughly chop them into bite size portions.
Put the dried Porcini mushrooms in water and add a tablespoon of soy sauce so that the mushrooms are covered in the water and soy sauce mix and leave it to re hydrate.
Peel and chop the garlic and the onion. In a pan on low heat, put 30g of butter and once melted, add the chopped onions and garlic and cook until softened (3-4min). Then add the tablespoon of dried thyme to the garlic and onion mix and stir.
Drain your Porcini mushrooms - keep the water and soy sauce mix on the side for later - and add them to the pan with your fresh mushroom. Let cook until mushrooms are softened.
In the meantime, boil a kettle. In a recipient, add 900mL of boiled water to your vegetable stock cubes and add this vegetable broth to your soy sauce and water mix from the Porcini mushrooms.
Once the mushrooms have softened, add the vegetable broth to the pan, bring to boil, the cover and let simmer on a low heat for about 5 min. Then add the creme fraiche, and give everything a good blitz.
Put the soup on plates, and serve with a bit of parsley, a swirl of creme fraiche and olive oil. Bon appétit !