Have fun preparing this mushroom dish!
Soak the dried mushrooms in cold water for thirty minutes.
Peel and dice the potatoes and carrots. Add to the boiling soup with the porcini mushrooms and the soaking water and cook until soft.
Grind very finely. Strain the soup through a sieve. Fold in the cream and crème fraîche, add the vodka and season with salt and pepper. Meanwhile, continue to cook the soup for ten minutes on a low heat.
Pluck the thyme leaves from the twigs and chop finely.
Clean the fresh mushrooms, cut them into slices about three mm thick and roast them in the warm butter on both sides for one minute.
Arrange the potato-mushroom soup in warmed plates, add the mushrooms and sprinkle with thyme. Serve immediately.