Put the dried mushrooms in microwave safe bowl, along with 1 cup of the wine. Microwave on high for two minutes, and set aside to cool. When cool, pour out the steeped wine into a second bowl through a fine sieve, and reserve. Roughly chop the reconstituted mushrooms.

In a large Dutch Oven over medium heat, melt 2 tbsp of butter. Add the fresh mushrooms. Season with salt and pepper, and sauté until browned. Add fish sauce or worcestershire sauce to deglaze. Added the reconstituted dried mushrooms, and continue sautéing until all the mushrooms are well browned. Remove from the pan to a dish using a slotted spoon.

Melt the remaining 2 tbsp of butter in the pan. Add the onions and shallots and sauté until translucent, approx 5 minutes (reduce the heat if needed to prevent over-browning). Add the garlic and continue cooking for 1 further minute.

Deglaze with the remaining ½ cup of wine, scraping up any fond. Add the steeped wine, followed by the broth. Reintroduce the mushrooms to the pan. Add a whole sprig of rosemary and two bay leaves. Taste the broth and season as approriate with salt and black pepper.

Bring to a low boil, then reduce heat to medium low and simmer, covered, for 20 to 30 minutes.

Once the mushrooms are tender, remove the rosemary and bay leaves. Transfer half to two thirds of the solids to a food blender using a slotted spoon. Add 1 cup of the broth. Process until completely smooth in the blender, and add back to the soup, stirring to combine. Simmer for a further 5 minutes.

Remove the Dutch Oven from the heat and stir in the heavy cream, sherry and white pepper. Serve immediately, garnished with parsley, optionally a few drops of truffle oil, and maybe a little swirl of extra cream if you are feeling fancy. This recipe is ideally accompanied with a robust crusty bread and a nice glass of wine. Oh look! You already have a bottle open!