Mushroom soup

What you need:
1 8oz package button/baby bella mushrooms, sliced thick
1/4 cup dried shiitakes
1/4 cup dried porcini
1 tbsp butter
1 tsp dried thyme
1/4 cup full cream milk
salt and pepper to taste
a few drops truffle oil for garnish

- Soak the dried mushrooms in hot water for twenty minutes. Squeeze and remove them, and chop into coarse pieces. Discard stems. Filter the soaking liquid. (It is usually gritty.)
- Heat the butter in a saute pan and add the sliced mushrooms and thyme. Saute until the mushrooms soften and release their liquid. Add the chopped soaked shrooms and the soaking liquid. Add about a cup of water or more. Bring to a boil, then lower heat and simmer for fifteen minutes.
- Take a hand blender to the soup. When you get the desired consistency, add the milk, salt and pepper. Turn off the heat. Ladle into bowls and add a drizzle of truffle oil to each serving.
- Serve with crusty bread.

This is good. There are no onions, no garlic, no celery, no carrots, Just mushrooms. If you're a mushroom lover, this soup is for you. Let me know when you make it and I will be right over.