Mushroom Cream Soup

Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.

Strain the soaking mushroom liquid and reserve along until needed.

Bundle the rosemary and sage together and tied with kitchen twine

Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil

Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown

Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes

Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.

Remove the herbs, and then add the cream and butter.

Working in a batches, pure the soup in a blender until smooth.

Return to the pot and keep at a very hot simmer until ready to serve.