Mushroom Soup

Ingredients: about 8 servings

4 cups White Mushroom, rinsed and roughly chopped

4 cups Vegetable Stock

2 Potatoes, medium size, peeled and diced

1 Onion, diced

6 Garlic Gloves, diced

1 1/2 tablespoon Fresh Dill, chopped

1/4 cup Butter

1/3 cup Whole Milk

Salt to taste

Instruction:

1. Melt butter in a pot.  Add garlic and onion.  Sauté them for about 2 minutes over high heat.

2. Add mushrooms, potatoes, and dill.  Sauté them until the mushrooms are shrunk and the potatoes are softened, about 10 minutes.

3. Pour in vegetable stock.

4. Puree the vegetables until the soup is fine and smooth.

5. Cook the soup for another 10 minutes.  Scoop out the foam on the surface during the time.

6. Turn off the heat.  Stir in the milk and add salt to taste.  Serve in warm.