Cream Of Porcini Mushroom Soup (Gluten-Free, Low-Carb)

• 1 ounce dried porcini mushrooms
• 300 ml water
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 3 1/2 ounces fresh cremini mushrooms, sliced
• 2 vegetable bouillon cubes
• 300 ml milk or 300 ml non-dairy milk
• 100 ml half-and-half
• 1 1/2 tablespoons butter
• 1 teaspoon salt
• pepper
• parsley, chopped (optional)
• white truffle oil (optional)

1. Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
2. Heat olive oil in a medium pan and saute onion and garlic until onion is translucent.
3. Add both soaked mushrooms and fresh mushrooms and saute a little longer.
4. Add the water used for soaking the mushrooms and vegetable bouillon cubes.
5. Bring to a boil and turn off the heat.
6. When the soup is cool enough to handle safely, puree the soup using a blender or hand blender.
7. Return the soup to the pan, add milk, half and half and butter and bring to a boil.
8. Adjust the taste with salt and pepper.
9. Transfer the soup to individual soup bowls.
10. Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!

porcini mushrooms, water, olive oil, onion, garlic, cremini mushrooms, vegetable bouillon cubes, milk, butter, salt, pepper, parsley, truffle oil

Taken from www.food.com/recipe/cream-of-porcini-mushroom-soup-gluten-free-low-carb-521792 (may not work)