1 oz package of dried porcini mushrooms, reconstituted per package instructions. Reserve liquid.
3 cloves garlic, minced
1/2 white onion, diced
approximately 1 lb of baby portabellas (crimini), washed and sliced
2 Tablespoons butter
1, 48 oz carton of organic un-chicken stock or veggie stock
1 small bunch fresh sage chopped, about 3 Tablespoons
1/2 pint organic half and half (for less fat use whole milk)
salt and pepper to taste
- In a stock pot, over medium high heat, melt butter and add garlic and onion.
- Saute until translucent, about 5 minutes
- Lower heat to medium and add baby portabellas, stirring to mix well with garlic and onions.
- Cook over medium heat until mushroom begin to get tender and soft.
- Add porcinis with soaking liquid along with stock.
- Once liquid reaches a simmer, turn down heat to low, add sage, and cover the pot.
- Simmer on low for about 20 minutes, stirring occasionally.
- Add half and half and stir.
- **Using a hand (immersion) blender, puree soup in the stock pot and season with salt and pepper to taste.
- continue cooking over low heat for another minute or two to allow flavors to meld.
- Serve with warm crusty bread.
**If you do not have a hand blender, you may puree this soup in a regular blender in batches. Remove soup from heat. Temper the blender by only adding about a ladle full into the blender, cover and puree. While pureeing, slowly add more soup a ladle at a time until about halfway full. Puree on low speed. This should prevent the hot soup from exploding all over your kitchen.