Mushroom soup with wild mushrooms and grilled King oyster

Put the dehydrated mushrooms in a bowl (we used chanterelles, black trumpets, king oyster, shitake, porto bello ) and cover with boiling water.

Cut the king oyster in slices and then in big pieces and saute over medium to high heat with a little bit of olive oil. When lightly brown tranfer to a kitchen paper to dry and sprinkle over 1 tsp of garlic powder (if you have or you can find smoked garlic powder its much better )

In a medium saucepan over medium heat, sauté the onion in olive oil for 5 minutes, until light brown.

Add the potato (after cleaning and washing thoroughly) and leave for 8 to 10 minutes stirring (not to stick but to soften).

Add the sliced mushrooms.

Add the vegetable stock and the rehydrated mushrooms with the now flavored water (for more flavor ) let it boil for little bit.

Optionally, add the miso paste and the rest of the garlic. Leave for another 10 minutes. Turn off the heat and add the cream while stirring. Leave for at least 5 minutes.

Finally, with a hand blender blend the soup until it becomes velouté and add salt, pepper and nutmeg.

Garnish with a little bit of the cream (optional) and some slices of the mushrooms.