1 large russet potato, peeled and chopped (about 1½ cups)
2 cups chicken stock
1 bay leaf
2 tsp granulated salt
Pinch of white pepper
½ cup heavy cream
1 serving of mushroom adaptogen blend of choice per bowl
Clean mushrooms and cut. Chop onion.
In a large shallow pan over medium high heat, add butter and mushrooms. Sprinkle with salt, stir and arrange mushrooms in a single layer.
Leave for about 3 minutes without stirring, then stir occasionally over the next 5-7 minutes as mushrooms brown and release liquid to evaporate.
Add onion onion and stir. Cook for about 5 minutes until onion becomes fragrant and translucent.
Pour in white wine with the mushroom and onions and deglaze pan. Make sure you use your spoon to add any browned bits of mushroom to the sauce. Remove from heat.
In a large pan over medium high heat, Add peeled and cut potatoes with chicken broth and a bay leaf. Cover with lid and bring to a boil. Reduce heat and cook until potatoes can be simmered with a fork. Remove bay leaf and discard.
Add the mushroom mix, white pepper and salt and cook for about 5 minutes, stirring occasionally.
Puree with a stick/immersion blender or use standing blender (with proper protocol for blending something hot) to blend until very creamy.
Stir in heavy cream and mix again. Taste and adjust seasoning.
If only having one or two servings, portion and stir in adaptogen powder per package serving size. This will keep the correct serving size per person instead of ‘dosing’ the entire soup for an unknown number of servings (small snack, meal soup etc).
To make croutons, cube bread and toss in olive oil with minced garlic and red pepper flakes. Broil until golden and crisp. Serve with fresh chives on soup.