Sauté the onion in a little butter in a medium-sized saucepan, add the potatoes and mushrooms. Fry everything for about 5 minutes. Deglaze with the wine and broth and then add the dried porcini mushrooms. Let everything simmer together for approx. 20 - 30 minutes (depending on the size of the potato pieces).
Now add the cream or the cream substitute and puree everything finely. I like to leave a few pieces of mushroom and do not puree very fine.
Now season with the spices and add the chives rings. Season to taste, depending on the consistency you prefer, add water, wine or broth to lengthen it. Serve with a slice of freshly baked or freshly baked bread.