Winter Mushroom Soup

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Gluten Free Girl
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 cups mushroom, vegetable, or beef stock (preferably homemade)

1 oz dried wild mushrooms, soaked in warm water for fifteen minutes first

3 tbsp high-quality extra virgin olive oil

2 large onions, sliced thin (try this on the mandoline, but watch your fingers)

sea salt and pepper

8 garlic cloves, sliced thin

2 pounds of white mushrooms, caps only, sliced rather thickly

1 pound of shitake mushrooms, sliced thick, stems included

1/2 cup of dry sherry

a splash of wheat-free tamari

1 medium-sized potato, peeled and sliced (Yukon gold will work well)

1 tablespoon chopped fresh herbs: basil, oregano, or Italian parsely

crumbled goat cheese

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