/ Cream Soups
35% whipping cream
2Add onions, salt and pepper.
3Saute 10 minutes, add stock and bring to a boil.
4Cover and simmer for 10 minutes.
5Add half the mushrooms and let soak for 1 minute.
6Puree in blender/food processor until smooth.
7Add 15% cream and heat gently.
8Drop in remaining mushrooms and cook slowly until tender.
9Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color.