Slow-cooker wild mushroom soup

Mushrooms, wild (morels, ceps, porcini), dried	½ cup
Chicken or vegetable stock, hot	2 ½ cups
Butter	2 tablespoons
Onion, finely chopped	1
Garlic cloves, crushed	2
Mushrooms, trimmed, sliced	1 pound
Flour, all-purpose	1 tablespoon
Nutmeg, freshly ground
Thyme, dried	¼ teaspoon
Madeira or dry sherry	4 tablespoons
Black peppers, freshly ground
Salt
Crème fraîche or sour cream	4 tablespoons
Chives, fresh, chopped	Garnish

1. Strain dried mushrooms with cold running water to remove any grit, and then place in your slow-cooker.
2. Pour half of the hot stock over the mushrooms, and cover with the lid; set to HIGH.
3. Melt butter in large pan over medium heat.
4. Add onions, and cook 7 minutes, until soft and golden.
5. Add garlic and fresh mushrooms, and cook 5 minutes.
6. Sprinkle flour over the mixture, grate some nutmeg, and add the thyme.
7. Cook 3 minutes more, stirring continuously.
8. Stir in Madeira or sherry and the remaining stock, and season with salt and pepper.
9. Bring to a boil, and then transfer to the slow-cooker.
10. Cook for 1 hour, and then switch the cooker to LOW; cook for 3 to 4 hours more, or until the mushrooms are tender.
11. Ladle the soup into a food processor or blender, and process until smooth.
12. Reheat the soup until hot, and then stir in half of the crème fraîche or sour cream.