Creamy Mushroom Soup with Calamari Rings

1 lb calmari rings, thawed

1 cup dry wine

Cover thawed ring with the wine and refrigerate.

2 Tbsp grapseed oil

2 garlic cloves,chopped

2 teaspoon Italian parsley, minced

5 spring onions,chopped

1/2 bell pepper

a few grinds of black pepper

*0.6 oz dried wild mushrooms cut or 8 oz  baby bella mushrooms,sliced

*1cup  boiling water (reduce to 1/2 cup if using fresh mushrooms)

1/4 teaspoon dried thyme, rosmary

2 bay leaves

1 cup jasmine rice, cooked

1 cup whipping cream

* wash the mushrooms before soaking to remove any unwanted grit; soak the washed mushrooms in boiling water for 30 minutes

In a large saute pan heat the oil. Add the onions, pepper, garlic and parsley (*and fresh mushrooms if using). Saute for a few minutes. Add the reconstituted mushroom (safe the water) and toss with the other ingredients. Add the water and let simmer for 5 minutes. Combine in a food processor until they form the mash.

In the pan combine the mash, cooked rice and wine. Simmer for 5 minutes. Add the calamari rings and whipping cream ; let boil and simmer for 10 minutes.