Creamy Mushroom Soup

This soup has such a strong mushroom flavor- it's unlike any mushroom soup I've ever had. Absolutely delicious!

Ingredients:

• 1 1/2 lb crimini mushrooms, chopped
• 1 oz dried mushrooms
• 1 yellow onion, chopped
• 1 stick butter
• 1/3 c flour
• 3 c chicken stock
• 1/4 c port
• 1 1/2 c half & half
• 1 dollop olive oil

1. In a large sauce pan, over medium heat, melt butter and add olive oil. Saute onions 12-15 minutes, until clear tender. Add mushrooms and saute an additional 5 minutes. Stir in flour and cook another 1 minute.
2. In a separate small pan, heat 1 c chicken stock and simmer dried mushrooms until rehydrated.
3. Add rehydrated mushrooms and all chicken stock to the large pan. Simmer and let flavors combine for up to 15 minutes.
4. Remove approximately half of the soup and puree in a blender. Pour the puree back into the soup, and stir in port and half & half. Salt and pepper to taste.

I served it with quickly broiled french bread and swiss cheese.