Mushroom potato soup, mushroom potage

Ingredients

• 8 - 10 fresh shitake mushroom caps
• 2 fresh portobello mushroom caps
• 1/2 medium onion
• 2 cloves garlic
• whole milk
• 1 potato
• salt
• mix of olive oil and butter for cooking

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Preparation

• Heat butter and olive oil in a soup pot. Add onions, garlic and fry till onions turn soft. Add in mushrooms and allow it to reduce down in volume and become tender. Add freshly ground black pepper.
• Add some milk if the mixture is too dry. Pour the mixture into food blender and blend further till the mixture becomes smooth and fine. If using food blender, pour the mushroom mixture back to the soup pot to cook, add in potatoes and simmer at low heat till potatoes are cooked.
• Add more milk for creaminess towards end of cooking. Stir gently and occasionally. After about 15-20 mins, salt to taste, more freshly ground black pepper to taste, turn off heat, ladle into bowls and serve.