Soak the dried mushrooms in 1/4 cup of warm water for 20 minutes to rehydrate.

Melt the butter in a small pot over medium heat.

Sauté the shallots in the melted butter for about 1 minute, until softened.

Add the fresh mushrooms and the rehydrated dried mushrooms to the pot. Squeeze out the excess water from the dried mushrooms, reserving the soaking liquid.

Season the mushrooms with a little salt.

Sauté the mushrooms, stirring occasionally, for a few minutes until they soften and release their moisture.

Pour in the chicken stock and the reserved mushroom soaking liquid into the pot.

Add the cooked rice to the soup.

Bring the soup to a gentle simmer and cook for 10 minutes to allow the flavors to meld.

Taste the soup and adjust the seasoning as needed.

Carefully transfer the soup to a food processor or blender, or use an immersion blender directly in the pot.

Puree the soup until it is relatively smooth.

Pour the pureed soup into a warm bowl.

Sprinkle fresh herbs (parsley, chives, and/or tarragon) on top as a garnish.