8ouncesmushroomscremini, portobello mushrooms work well
1/2ouncedried mushrooms (any type - optional)
2tablespoonsolive oil
1small potatopeeled and diced
1cupdiced onion
2cupslow-sodium chicken stockgluten-free
1cupheavy cream or milk
Instructions
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.
Video
Recipe Tips
You can garnish the soup with a small dollop of sour cream, chopped fresh chives, or chopped fresh dill.