WILD MUSHROOM SOUP

1 pound fresh morels or boletus mushrooms (American cepes), or substitute 2 ounces dried morels, 2 ounces dried cepes and 3/4 pound fresh button mushrooms
3 cups Chicken Stock
1 cup heavy cream
2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter
Salt and freshly milled pepper

If using dried mushrooms, plump them in the stock ior about 1 hour before cooking.
In a large heavy saucepan, place the stock and the mushrooms over moderate heat.
Bring to a simmer and continue to cook for about 15 minutes.
Drain the mushrooms. reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.
Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky.
Return the chopped mushrooms to the stock and add the cream.
Bring to a simmer over moderatly low heat and whisk in the flour-butter mixture.
Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves.

Serve immediately.