1 ½ lb (675 g) white mushrooms, quartered

1 large onion, chopped

3 tbsp (42 g) butter

5 cups (1.25 litres) chicken broth

1 small potato, peeled and cubed

6 tbsp (14 g) dried porcini mushrooms, coarsely chopped

Salt and pepper

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

Cover and simmer about 20 minutes or until the potatoes are tender.

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

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