Mushroom Soup with Chives

Rinse mushrooms quickly and drain immediately. Dry and finely chop in food processor, leaving a couple of mushrooms sliced. With hot oil in large sautee pan, saute the mushrooms, in batches a single layer deep.

When all the mushrooms are cooked, including the sliced ones, return them to the pan, add garlic and shallots and satue for two minutes longer.

In a separate pot, bring the broth to a simmer, Add the pureed potato and stir. Add the mushrooms and slices and any juices to the broth; add the parsley and season with salt and pepper.

Allow to steep for a few minutes and serve!