Serves 2 to 4
- 2 oz package of dried mushrooms
- 2 stalks of celery sliced thin
- 2 shallots minced
- Salt and pepper to taste
In a small pot of water to cover all the mushrooms and vegetables rehydrate the mushrooms by cooking the vegetables by boiling till soft. Drain the stock and save. Place the remainder into a food processor or blender and puree. Add stock as needed to attain desired smoothness and consistency for soup. Keep it on the thick side and then return to pot and add heavy cream to finish.
Heat and serve.