1 oz. dried porcini mushrooms
1 oz. dried shitake mushrooms
3 tbsp. butter
1 lg. onion, chopped
1/3 c. uncooked wild rice
6 c. beef broth
1/2 lb. fresh mushrooms, sliced
1/4 c. unsifted all-purpose flour
1 c. heavy cream
1/4 c. sherry
Chopped parsley

In medium bowl, soak dried mushrooms in 2 cups of hot water 1 hour. Strain mushrooms through double thickness cheesecloth; reserve mushroom liquid. Cut off and discard tough stems; cut caps into 1/4 inch wide strips. In 3 quart saucepan, melt 1 tablespoon butter. Over medium high heat, saute onion 3 minutes or until tender. Add rice, broth, reconstituted mushrooms, and the mushroom liquid. Bring to boiling; simmer, covered, 35 minutes or until rice is just tender.

Meanwhile, in medium skillet, melt remaining butter. Over medium high heat, saute fresh mushrooms 3 minutes or until golden. In small bowl, mix flour with cream, adding cream gradually and stirring until blended. Add sauteed mushrooms and cream mixture to soup. Heat, stirring, until boiling. Simmer 10 minutes or until thickened. Stir in sherry; simmer 2 minutes. Garnish soup with parsley.