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Grind the dried mushrooms to a coarse powder in a spice grinder.
Melt the butter in a 3 quart sauce pot on medium high heat. Sweat the garlic, leek, onion and celery in the butter for 10 minutes, or until softened, stirring occasionally. Add a generous pinch of salt (¼ teaspoon).
Add the paprika and tomato paste, stir, and cook for 3-4 minutes more. Add the rice and dried lobster mushrooms, along with the sherry. Cook, stirring occasionally until the sherry is gone and the pan is nearly dry.
Add the stock, hot sauce and dried thyme and bring to a simmer. Cover, and cook until the rice is tender, about 20 minutes on low heat.
Discard the bay leaves.
Add the cream.
Working in batches if needed, carefully puree / blend until smooth. You can use an immersion blender, or a regular blender.
Add the cold butter to the blender while it purees. Adding butter while the soup purees lowers the friction of the blades and makes the soup extra smooth. For the most smoothest texture, pass it though a fine strainer or chinois after.
Strain the soup through a fine mesh strainer (optional)
Double check the seasoning for salt and spiciness (it should be mild) adjust until it tastes good to you, and serve with hot croutons fried in butter. See notes to serve as pictured with a few optional garnishes.