Sauté stems carrots thyme and onion in butter.
Add beef stock. Simmer for ½-1 hour. It will reduce to 4 ½ cups
Strain – reserving the liquid.
Soak dried mushrooms in hot water for ½ hour.
Strain using cheese cloth, reserving the liquid.
If desired, you can chop mushrooms, but they can be rubbery and hard to handle. This adds richness and depth to the soup.
In a large pot add butter and onion and sliced mushrooms. Cook till rendered down.
Add flour, mix and then wine scraping bottom.
Add stock, minced thyme, salt pepper to taste, bring to a boil.
Reduce heat and simmer 15 minutes or more.
Take off stove, add cream, do not boil. Just heat through.