• 2 cups boiling water (for dried mushrooms)

• 1 (2-oz.) package dried porcini mushrooms

• 2 Tbsp. olive oil

• 1 Tbsp. unsalted butter

• 4 cups sliced yellow onions

• 1/2 cup fresh parsley, chopped (set aside 1 Tbsp. for garnish)

• 2 sprigs of thyme

• 6 cloves garlic, minced

• 8 oz. Portobello mushroom caps, chopped (about 4 cups)

• 3 (8-oz.) packages pre-sliced white button mushrooms

• 5 cups fat-free, reduced-sodium chicken broth

• 1 bay leaf

• Sea salt and freshly ground black pepper, to taste

• 1/4 cup milk (preferably raw organic, goats milk would be even healthier)

• 1/4 cup reduced-fat sour cream

(As always, use organic content as much as possible for the healthiest recipe.)

Instructions:

Combine boiling water and porcini in bowl. Cover and let stand 30 minutes or until tender.

Heat oil and butter in large stockpot over medium-high heat. Add onion and sauté 5 minutes. Add parsley, thyme sprigs and garlic and sauté 5 minutes. Add Portobello and button mushrooms. Cook 15 minutes, stirring occasionally.

Add porcini mixture, broth and bay leaf. Bring to a boil then reduce heat and simmer 30 minutes. Stir in salt and black pepper and let stand 5 minutes. Remove thyme sprigs and bay leaf.

Place 1/4 of mushroom mixture in a blender and process until smooth. Pour pureed soup into large bowl. Repeat procedure with remaining mushroom mixture. Fold in milk until blended and creamy.

Serve, garnished with fresh parsley and sour cream.

Makes 8 servings.