Skinny Cream of Mushroom Soup

1. Peel and chop the onion. Peel and cut the potatoes into chunks. If using dehydrated mushrooms, add them to a bowl of boiling water for 15 minutes, then drain. If using canned mushrooms, drain and rinse them thoroughly. If using fresh mushrooms, rinse them. Set aside.

2. In a large Dutch oven or pot over medium-high heat, heat the butter. Add the onion and sauté for a few minutes, stirring constantly, until tender and slightly golden. Add the potato chunks and sauté for 2 minutes, stirring regularly, until golden.

3. Add the mushrooms, milk, water, Viandox or Bovril (if using). Season with salt and pepper. Bring to a boil (watch constantly, milk rises very quickly!), then lower heat, cover and simmer for 30 minutes.

4. Blend with an immersion blender, until smooth with no chunks. Serve warm with chopped nuts on top.