One year my husband, Stephen, and I rented a villa in the hills of Tuscany. It was magical. A small garden yielded tomatoes, eggplant, garlic, onions, and lots of herbs, along with a chicken coop. Every morning I would find a package of goodies from the land left by the lovely gentleman who looked after the property. One rainy morning I found the usual fresh eggs and vegetables from the garden, and a surprise package wrapped up in newspaper like a beautiful present. The newspaper package was full of wild porcini mushrooms, so I made this comforting mushroom soup.

At home in California, I buy dried porcini and reconstitute them in hot water. The soaking water adds so much flavor to the soup, so be sure not to throw it away. Pair with a crisp white wine from Marche, Centanni Falerio.

To make this vegan-friendly, substitute the cream with a non-dairy alternative. I use Oatly or unsweetened coconut cream.