Porcini Soup

450 gr fresh porcini or 45 gr dried
2 shallots
2 carrots
2 jerusalem artichokes
Butter
1 l chicken or vegetable broth
2 tbsp mushroom or wheat flour
2 dl cream/milk
2 tbsp dry sherry
Fresh or dried thyme
Cayenne pepper
Black pepper
Salt

Soak the dried mushrooms in lukewarm water for approximately 30 minutes, until soft. Chop the mushrooms and put them in a dry, hot skillet. Fry until the mushrooms are dry, then add butter and fry until mushrooms are golden. Add salt.
Fry chopped shallots, carrots and jerusalem artichokes. Add hot broth and cook for at least 15 minutes.

Mix the soup using a stick blender. Add cream/milk, sherry, and spices. Salt to taste. Cook for 1 hour. Serve with thyme.