3 cups white mushrooms, chopped

1 medium onion, chopped

1 clove garlic, finely chopped

1 medium white potato, peeled and chopped

1/2 tsp ground black pepper

1/2 tsp Chinese five spice

1/4 tsp salt

1/4 cup canola oil

1/4 cup fresh parsley, chopped

2 cups chicken stock

2 cups milk


Step 1

Wash mushrooms thoroughly and slice.  Peel and chop onion, garlic, and potato.

Step 2

Sauté onion, chopped mushroom, and potato in canola oil in a large heavy pot for 10 minutes on medium heat until onion is clear and mushrooms are very soft.  Add ground pepper, Chinese five spice, salt and finely chopped garlic and saute for an additional minute.

Step 3

Add 2 cups of chicken stock and simmer for 10 minutes until potato is soft and a fork can be easily inserted.

Step 4

Add 2 cups of milk and purée half the soup with an immersion blender or in a traditional blender. Mix in 1/4 cup of fresh chopped parsley.

Makes approximately 6-8 servings.