Grind 1-2 dried mushrooms to a powder, keep aside for garnishing. Soak remaining porcini mushrooms in warm water for 30 minutes, then roughly chop them.
Wash and roughly chop the button mushrooms.
Sauté onion and garlic in olive oil and butter in a pan.
Add mushrooms and water, simmer for 10 minutes.
Blend the mixture in a blender.
Strain though a fine strainer, return the mixture to the pan.
Cook and season the mixture with salt and pepper. Add the cream.
Serve in a soup cup, garnish with milk foam, chopped herbs and porcini mushroom powder.
