Put the dried mushrooms in a bowl with 200 ml water and leave to soak for at least 1 hour. Finely dice the onion and garlic. Coarsely dice the fresh mushrooms.

In a saucepan, first sauté the onions at medium heat together with the olive oil. Once they are translucent, add the fresh mushrooms and garlic. Sauté for 2-3 minutes while stirring. Deglaze with white wine and add stock.

Pour the soaking liquid of the dried mushrooms through a fine sieve into the pot. Dice the dried mushrooms and add as well. Let everything simmer gently for about 20 minutes with the lid on.

In the meantime, dice the white bread for the croutons and fry it in a pan with a good dash of olive oil on all sides at medium temperature. Pluck the thyme leaves from the stems. Add and salt lightly.

Add the vegetable cream to the soup, puree everything finely and season to taste with salt and pepper. Serve the soup with the croutons and some extra thyme if desired.