How to cook
Pour water over the porcini mushrooms and let them soak for at least 1 hour. Melt the butter and fry the onion and garlic.
Add the drained mushrooms and the strained water in which they have soaked. Put the broth cubes in the soup and bring to a boil.
Carefully add the cream, stirring constantly. Bring the soup to a boil again, puree, and serve.