I love making soups that are pretty much just seasoned pureed vegetables, finished with a bit of butter and cream. A stick blender is my favorite tool in the kitchen!

Mushroom Soup

2 1/2 cups assorted mushrooms mushrooms
1 oz dried shiitake mushrooms
4 T butter, divided
1 thick slice onion, chopped
1 clove garlic, diced
water
1 tsp Better than Bouillon paste--Beef
1 tsp Better than Bouillon paste--Vegetable
1/2 tsp dried thyme
1 tsp Worcestershire sauce
1/4 cup half and half
1/4 cup Parmesan cheese, shredded

Soak the dried mushrooms in hot water, just to cover. Saute the fresh mushrooms, onion, and garlic in 2 T butter until very lightly browned, adding salt and pepper to taste as you go. Move to soup pot, add the dried mushrooms and their soaking water. Add water just to cover everything. Mix in bouillon pastes, thyme, and Worcestershire. Simmer for ten minutes. Using stick blender (immersion blender) carefully blend until consistency you like. Add in last 2 T butter, Parmesan, and half and half, adjust seasonings with salt and pepper if needed.

Makes 4 large servings

Nutrition per serving: 191 calories, 9 g carb, 6 g protein, 15 g fat, 4 g fiber = 5 g net carb