Wild Mushroom Soup

Ingredients
250 g button mushrooms
30 g porcini
30 g morels
100 g potato
100 g leek
100 ml cream
50 g butter  
80 g onion  
50 g celery
1/4 tsp black pepper powder
10 g thyme
5 ml truffle oil
salt to taste

Method
Soak the dry porcini and morels. Wash before using.
Slice button mushrooms.
Slice potatoes.
Sauté all the cut vegetables in butter.
Add thyme soaked mushrooms, vegetable stock and season.
Cook it for 25 minutes.
Purée, strain and finishe with cream, butter and truffle oil.