In a casserole, sauté 240 g fresh boletes, onions and garlic in butter.

Add broth and thyme.

Cook over low heat for 30 minutes.

Pour into a blender and purée until smooth.

Add lemon juice, salt and pepper.

Slice and sauté 60 g boletes.

Serve, pouring 15 ml of cream in the center of each bowl and garnish with a few slices of fried boletes.

Can be frozen with out cream.

Note : 30 g of dried boletes, soaked 20 minutes in lukewarm water can replace 300 g fresh. To intensify the mushroom flavor, mix the rehydration water with the broth. Keep a few sauteed slices to decorate bowls.