Soak dried mushrooms in hot water for 20-30 minutes, until rehydrated. Reserve the soaking liquid.

Chop the fresh shitake and button mushrooms.

Melt butter in a large pot over medium heat. Add the chopped mushrooms and cook until softened and lightly browned.

Deglaze the pot with dry sherry, scraping up any browned bits from the bottom.

Add the beef stock, chicken stock, and the reserved mushroom soaking liquid to the pot. Bring to a simmer.

Add the rehydrated dried mushrooms to the pot. Simmer for 20-25 minutes, allowing the flavors to meld.

Carefully puree the soup using a Vitamix or blender until smooth.

Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Serve hot, garnished with rustic croutons and fresh parsley.