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Prep time 15 minutes
Cook time 50 minutes
Yield: Serves or Makes 4-6
Throw the above ingredients into a pot and bring to a boil; Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes. Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Blend until smooth. Return to pot, heat, and serve with garnishes.
Toss the mushrooms and shallots in a small amount of oil and roast in a 350 degree F oven, face side down, for about 30 minutes until caramelized. Place a few pieces on top of each bowl of soup. Next, drizzle with good olive oil (smoked is ideal!), crack fresh black pepper on top, stud with fresh rosemary and thyme and serve.