Long Grain and Wild Rice Mushroom Soup

Truffle oil adds a bit of elegance to this
already elegant and flavorful mushroom soup.
If you don't have truffle oil it's still good.

Ingredients:
1/2 cup dried mushrooms (3/4 oz)
3 cans (13-3/4 oz each) beef broth plus 1 soup can of water
1 tablespoon olive oil
1 pound button mushrooms, sliced
1 package (6 oz) long-grain white
and wild rice mix with seasoning packet
1 package (10 oz) frozen diced peas and carrot
1/2 cup heavy cream

Directions:
Soak dried mushrooms in 1/2 cup broth
in bowl 20 minutes to soften.
Heat olive oil in large saucepan.
Add button mushroomsand sauté for
3 to 5 minutes or until tender.
Remove mushrooms to platter,
cover with aluminum foil.
Strain dried mushrooms.
Rinse reconstituted mushrooms
and add with strained liquid to saucepan,
cook until liquid is reduced by half.
Add remaining broth and water,
rice with seasoning packet.
Cover, reduce heat to low and
simmer 25 minutes.
Increase the heat to high.
Add the peas and carrots.
Bring to boiling.
Reduce the heat to medium,
cook for 3 to 5 minutes or
until carrots are tender.
Stir in reserved
button mushrooms and cream.
Gently heat and serve.