Soak the dried mushrooms in boiling water for 20 mins.

Heat up the vegetable stock to a simmer.

In a saucepan over medium heat, saute the onion in the 4 Tbsp. of olive oil for 5 minutes. Add the garlic and cook for additional 2 minutes.

Add the flour and stir well. turn the heat to medium low and continue to cook and stir the roux until light brown in color.

Add the white wine and stir for 1 minute. Slowly add in the hot stock stirring or whisking the whole time to avoid lumps. Add the reconstituted mushrooms and the soaking liquid.

Add the rest of the ingredients and bring to a boil. Turn off the heat.

Pour into a blender or use a stick blender and blend until smooth.

Taste and adjust seasoning.