About 1pound button mushrooms, trimmed and chopped
1/2cup white rice, or 1 baking potato, peeled and cut into quarters
4cups vegetable stock or water
Salt and pepper
1/4 to 1cup heavy cream or half-and-half
Chopped fresh parsley or chives for garnish
Instructions
Combine the mushrooms, rice, and stock in a large pot over medium-high heat. Bring to a boil, then adjust the heat so the mixture bubbles steadily. Cook until the vegetables are very tender, about 15 minutes.
Cool slightly, then purée through a food mill or with an upright or immersion blender. (At this point, you can refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
Return the soup to the pot and reheat over medium- low. Sprinkle with salt and pepper, then add the cream. Taste and adjust the seasoning. Heat through again, garnish, and serve right away.