• Begin a day in advance if possible. Soak the dried mushrooms in water and leave to soften gradually overnight.
• The mushrooms will absorb some of the water, causing them to soften. The transformation is evident immediately; the water takes on a dark hue, and the mushrooms swell.
• If you need to speed up the process, add hot water to them and leave to soak for just 30 minutes or so before cooking, but they won't have the same flavor.
• Pour the water used for soaking the mushrooms into a glass; it will likely be dark. Do not discard it as you will incorporate it into the soup later.
• The next day, pour the water the mushrooms have soaked in in a pot, along with the mushrooms and add the vegetable broth. Add the peppercorns, allspices, bay leaves and bring to a boil.
• Turn the heat down to low and simmer and cook for 30 minutes, until the rehydrated mushrooms have softened through.
• Strain the broth into a separate bowl or container and reserve. Once they're cool enough to handle, chop the mushrooms to bite-sized pieces.
• In a bowl, add the heavy cream and temper with 1 cup of soup, whisking a little at a time while incorporating the liquid.
• When the mixture is even and homogenous, add it to the pot, stirring into the soup with the whisk.
• When the soup starts simmering again, cook for another 5-10 minutes and taste. Adjust the seasoning with more salt and pepper if needed.
• Serve with soft white bread and a sprinkling for chopped parsley on top.

Enjoy!