1. Saute onion and celery in vegetable oil until onions are translucent, about 5 minutes. 2. Add garlic and mushrooms and continue to saute for 10 more minutes. 3. Add the wine, stock, thyme and potato. 4. Bring it to a simmer. Cook until the potato is tender. 5. Puree soup with a hand blender, or in batches in a food processor. 6. Season to taste, add the cream, and heat through, to just barely a simmer. 7. Garnish: 8. whip the cream until soft peaks form, add the flavouring of your choice. Spoon over the soup when you serve it. ---------------------------------------------------------------------------
Nutrition
Ingredients
