Mushroom Soup

Ingredients

2.5 cups quartered crimini mushrooms

2 large shiitake mushrooms, sliced

.5 large white onion, sliced thinly (about ½ cup)

1 tsp butter

1 pinch of salt

.25 cups dry white wine

1 large russet potato, peeled and chopped (about 1½ cups)

2 cups chicken stock

1 bay leaf

2 tsp granulated salt

Pinch of white pepper

.5 cups heavy cream

1 serving of your adaptogens of choice

Method

In a large shallow pan over medium high heat, add butter and chopped mushrooms. Sprinkle with salt, stir and arrange mushrooms in a single layer.

Leave for about 3 minutes without stirring, then stir occasionally over the next 5-7 minutes as mushrooms brown and release liquid to evaporate.

Add onion and stir. Cook for about 5 minutes until onion becomes fragrant and translucent.

Pour in white wine with the mushroom and onions and deglaze pan. Make sure you use your spoon to add any browned bits of mushroom to the sauce. Remove from heat.

In a large pan over medium high heat, Add peeled and cut potatoes with chicken broth and a bay leaf. Cover with lid and bring to a boil. Reduce heat and cook until potatoes can be simmered with a fork. Remove bay leaf and discard.

Add the mushroom mix, white pepper and salt and cook for about 5 minutes, stirring occasionally.

Puree with a stick blender or use standing blender until very creamy.

Stir in heavy cream and mix again. Taste and adjust seasoning.

If only having one or two servings, portion and stir in adaptogenic powder per package serving size.

Sprinkle with fresh chopped parsley