Cream of Mushroom Soup

Heat butter over medium heat in a pot large enough to hold all the ingredients. Add garlic cloves and chopped onion. Cook until onion has softened a bit, 3–5 minutes.

Add fresh mushrooms and cook until slightly browned and softened, 3–5 minutes. Raise heat slightly to medium-high, add white wine and let cook for a minute.

Pour in mushroom stock and concentrated chanterelle stock. Add half of the dried mushrooms, if using. Cover and simmer for 5–10 minutes.

Take off heat. Remove one of the garlic cloves and mix with an immersion blender to desired consistency. Return to heat and add cream. Stir until well blended.

Taste and add salt and pepper according to taste. Crush remaining dried mushrooms, if using. Serve soup with crushed dried mushrooms on top (optional) and a slice or two of bread.