Mushroom Soup with Tarragon

For 8 servings you need: 2 bigger onions finely chopped, 4 tbs olive oil, 300 grams white button mushroom sliced, 5 grams dried wild mushrooms, boletus is the best soaked for 15 minutes, 1 tbs dried tarragon, 3 coffee spoon Himalayan salt, For serving: sour cream (you may thicken it with ground cashew if you don't use dairy or want to avoid cream.)   

Directions: Soak the dried mushrooms so they are generously covered with filtered water. Chop the onion and the mushrooms. Heat up the oil in a deeper dish, add the onion and under lid simmer it until golden brown (5-7minutes). You may stir it every once in a while; in this time slice the fresh mushroom. When the onion changed colour add the sliced fresh mushroom to the dish, cover it with the lid again, let it sweat and cook. After 10 minutes add boiling filtered water, the soaked mushroom, tarragon with salt,  bring it to boil and you may serve it with sour cream. (If you don't eat dairy, or don't want to use cream you can substitute sour cream with ground cashew in some level.)