Lovely wild mushroom soup, enjoy with garlic bread.

Sauté mushrooms and onions in butter till soft. Add salt and pepper to taste. Add dried porcini liquid and simmer till liquids are reduced and almost gone (this will intensify the mushroom flavor). Add Burgundy wine (to taste) and beef stock in proportion to the amount of mushrooms you have and how thick or thin you like your soup. Simmer for 10 min.

To make the cream part of soup:
All-Purpose Flour
butter
1/2 and 1/2
Salt and ground pepper

Cook flour in butter (equal amounts of each) for 1 - 2 min. Add enough 1/2 & 1/2 to make a very thick mixture. Add salt and ground pepper to taste. Cook for about 1 min stirring. Then add to the soup. Stir well and simmer for 5 min.

Sorry I don't have exact measurements as I made this recipe up. But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the way you like it. Start off small and add more if necessary.