Ingredients

The following ingredients have 4 Servings
  • 8 ounces mushrooms (cremini, portobello mushrooms work well )
  • 1/2 ounce dried mushrooms ((any type - optional))
  • 2 tablespoons olive oil
  • 1 small potato (peeled and diced)
  • 1 cup diced onion
  • 2 cups low-sodium chicken stock (gluten-free)
  • 1 cup heavy cream or milk

Instruction

  • If you have dried mushrooms, soak them in heavy cream while you begin preparation on mushrooms. Ideally, they should soak until tender.
  • Saute mushrooms and onions over medium heat in a medium-sized saucepan. Saute until onions are transparent and the mushrooms have begun to release some of their water.
  • Add chicken stock and potato. Cover and simmer for about 18 minutes over medium-low heat.
  • Puree soup with a hand immersion or regular blender until soup is well blended and is fairly smooth.
  • Return soup stock to the pot, add heavy cream, and cook until the soup is heated through.