Creamy Mushroom Soup

• 12 cup dried porcini mushrooms
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cups thinly sliced mushrooms
• 3 cups vegetable stock
• salt (to taste)
• black pepper (to taste)
• 23 cup light cream
• 2 tablespoons chopped parsley

1. Soak dried porcinis in 1/2 cup boiling water for 20-30 minutes.
2. Drain porcinis and reserve soaking liquid.
3. Chop mushrooms finely and set aside until needed.
4. Cook onion in butter until tender, about 3 minutes.
5. Add the sliced mushrooms and porcinis and cook for about 5 minutes.
6. Add the stock, the reserved porcini liquid, and season to taste with salt and pepper.
7. Bring mixture to a boil, then transfer to the crockpot.
8. Cover, and cook on low for 5 hours.
9. Cool soup slightly and puree in blender or food processor or use a hand-held blender.
10. Add the cream, cover again, and cook for an additional 30 minutes, or until hot.
11. Garnish with chopped parsley before serving.

porcini mushrooms, butter, onion, mushrooms, vegetable stock, salt, black pepper, light cream, parsley

Taken from www.food.com/recipe/creamy-mushroom-soup-82776 (may not work)