Cream of Wild Mushroom Soup

Instructions

1. 1

   In a pot over medium heat, brown the white mushrooms and onion in the butter. Continue to cook until the mushrooms are caramelized and the cooking juices have completely evaporated. Add the broth, potato and dried mushrooms. Bring to a boil.

2. 2

   Cover and simmer for 20 minutes or until the potato is tender.

3. 3

   In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.