Ingredients

2 cups Portobello mushroom caps cleaned and chopped
1 cup shitake mushrooms
2 cups button mushrooms
4 onions peeled and roughly chopped
1 tsp cumin
1 tsp lavender
2-1/2 liters of vegetable stock
1 cup white wine
1 cup 35% crème
Black pepper to taste

Instructions

1.In a large stock pot over med/high heat combine mushrooms, onions, vegetable stock, white wine, cumin and lavender
2.Bring stock up to a gentle boil for 10 minutes than reduce to a simmer for 1 hour
3.Take soup off heat and puree just until smooth add cream and put back on the stove for 20 to 30 minutes
Garnish with thinly sliced mushrooms

Chef's Tip: Serve with some sourdough bread.
Serves: 6-8
Total Time to Prep: 30 Minutes
Active Time: 1 1/2 hours