In a small bowl add dried shrooms and boiling water, cover to let stand at least 30 minutes
In preheated 375 degree oven add mushrooms and roast for 35 minutes or until starting to brown a good bit
In large soup pot over medium high heat add EVOO or butter, then add vegetables.
Cook for 10 minutes or until they start to caramelize slightly, stir often.
De-glaze pot with sherry...stir for 30 seconds then add roasted mushrooms, re-hydrated mushrooms and water, chicken stock. Cook for 35 minutes, then allow to cool for for 30 minutes. Add cream, then process soup until it's very smooth. If not smooth, press liquid thru fine mesh strainer.
Re-heat soup, adjust for seasoning, then serve, garnish with fresh chives.