Clean the mushrooms, potatoes and cauliflower. Peel the potatoes and cut them into pieces. In around 8 cups of water, put the fresh mushrooms, potatoes and cauliflower to boil well.
Separately put the dried mushrooms in hot down water to swell. Puree the cooked vegetables directly into the pot with the liquid and add the spices and cream. Finally, add the swollen dried mushrooms to the cream soup and stir.
Serve warm with a little chopped fresh parsley.