Soak dried shiitake mushrooms and slice them, reserving the soaking water
Slice cremini mushrooms and finely dice the red onion
Chop the garlic cloves
Heat butter and olive oil in a pot
Sauté the red onion and garlic until fragrant
Add the sliced cremini and shiitake mushrooms to the pot
Deglaze with red wine
Add the strained shiitake soaking water and chicken or vegetable stock
Add the rosemary sprig
Simmer until mushrooms are tender
Remove the rosemary sprig
Blend the soup until creamy
Stir in the fresh cream, soy sauce, and Worcestershire sauce
Season with salt and black pepper to taste
Stir in grated parmesan
Serve garnished with extra cream, parsley, sautéed shiitake, and croutons
