3 oz. mushrooms sliced
½ medium onion diced
1 clove garlic minced
2 T. butter
2 c. chicken stock
¼ c. white wine
1 medium russet diced
½ c. heavy cream
Salt and pepper

Sauté mushrooms in 1 T. butter; set aside. Sauté onion and garlic in remaining butter until soft. Add stock, potatoes and wine and bring to a boil. Reduce heat and simmer until the potatoes are soft, 20-25 minutes. Add half the mushrooms to the pan and puree with a stick blender. Add remaining mushrooms and cream. Warm but don’t boil. Serves 2-3.

Vegan option

Replace the chicken stock with vegetable stock. Replace the heavy cream with coconut milk. Saute in olive oil.