Instruction on how to make the soup

• Make water luke warm (around 50 C) and add 380 ml to the dried morels. Let steep for 40 min. Cover and push the mushrooms under the water level with a saucer or the like.
• Clean the other mushrooms with a brush or towel and cut them in slices
• Cut the onion, the celery and garlic in slices
• Cut the truffle in slices
  
• Melt the butter in a pan
• Glaze the onions and the garlic
• After some 10 minutes add the crimini and the oyster mushrooms. Increase the fire until juices come out, then put on low for 15 min. After this time take out quite several nice slices out and reserve. Add 1/2 tsp of salt
• Then add the sliced, re-hydrated mushroom, the sliced truffle, the parsley and the thyme and all the left-over mushroom 'broth' (330 ml) as well as additional 600 ml of water
• Simmer for 1 hr
• Use the immersion blender to make a thickened mushroom soup; Then add the reserved mushroom slices and bring to taste with pepper and salt. I added at this step 1 tsp kitchen salt and 1/4 tsp freshly ground pepper
• Serve with a little cooking cream and some of the reserved mushroom slices on top and some parsley