Winter time means dried mushrooms and cold weather means soup. Ever notice how no matter what you do, you get some mushroom powder in the bottom of your storage bags? I pour all this mushroom essence together and let it soak overnight to make mushroom stock. Leave any grit in the bottom of the bowl when you draw off the stock.
2-3 oz dried mushrooms, rehydrated (oyster/bolete/agaric)
4 cups stock
1.5 lb potatoes, cubed
2c half & half
3T butter
1 large onion, diced
4 strips of bacon, chopped & uncooked
Sautee bacon and onion in butter, about 5 min. Add stock, half & half, potatoes, and mushrooms; bring to a boil, cover and simmer for 20 minutes, then remove half the soup, puree in blender, return to the pot, and season with salt and pepper to taste.
Serve and garnish with chopped scallions and bacon crumbles.
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