Potato and Porcini Mushroom Soup

Ingredients

• 2 Tbsp chopped, dried porcini mushrooms

• 5 cups vegetable stock

• 1 1/2 tsp unsalted butter

• 1/2 cup diced yellow onions

• 1/8 tsp caraway seeds

• 1 1/2 tsp sea salt

• 1/8 tsp freshly ground black pepper

• 3/4 cup small diced potatoes

• 1 lg carrot, thinly sliced, half moons

• 3 Tbsp frozen green peas

• 6 Tbsp heavy cream

• 2 or 3 Tbsp minced scallions

Instructions

1. In a large bowl, soak mushrooms in vegetable stock for 15 minutes.

2. In a large saucepan over medium heat, sauté onions in butter until they are translucent. Add caraway seeds, salt, pepper, mushrooms and vegetable stock and stir to combine. Bring to a boil and simmer for 5 minutes.

3. Add potatoes and carrots to soup and cook for 20 minutes, or until vegetables are tender.

4. Stir in frozen green peas and heavy cream.

5. Serve 3/4 cup soup topped with 1 teaspoon of minced scallions.