Creamy Mushroom Soup

Place the dried mushrooms in a small pot with the stock over medium heat. Let it simmer for 15-20 minutes until mushrooms are softened. Remove the mushrooms from the stock to cool, then chop them. Keep the stock in the pot and set aside.

Meanwhile, add the fresh mushrooms to a large soup pot over medium-high heat with the olive oil and the crushed red pepper. Cook for 10 minutes, stirring occasionally, until the mushrooms are wilted and dark in color. Add the onion and garlic, and cook for 5 more minutes. Pour in the beef stock used for the dried mushrooms, the Worcestershire sauce and 2/3 of the reconstituted chopped mushrooms.

Puree the soup in a blender, food processor, or with an immersion blender. If you do this in a blender or food processor make sure that you only fill the container about half full, to allow space for steam and expansion. Once pureed put the soup back into the pot. Add the half-and-half and heat over low heat. Taste the soup; add salt or more crushed red pepper to your taste. If the soup seems thick, add water 1/4 cup at a time to reach a consistency you like.

Serve the soup topped with the remaining reconstituted mushrooms and green onions, if desired.