Mushroom and Almond Soup

Mushroom and Almond Soup

Ingredients:
2 T Dry mushrooms
2 T Butter
1 T Olive Oil
1 Onion, roughly chopped
3 Cloves of garlic
1 T Dry thyme
1 Pound of mushrooms, roughly chopped
6 C Vegetable Stock
1 C Milk
1/2 C Roasted Almonds, chopped
Salt to taste

Directions:
1.  Soak dry mushrooms for 20 minutes.   Pour soaking liquid in stock and chop the dry mushrooms.
2.  Heat olive oil and butter.  Add onions and garlic.  Saute for 5 minutes. 
3.  Add mushrooms and thyme.  Continue to saute for 3-4 more minutes.
4.  Add chopped dry mushrooms and stock.  Bring to a boil.  Turn down and simmer for 3 minutes.
5.  Turn off and add almonds and milk. 
6.  Puree.  Salt to taste.  Sprinkle with additional almonds. 

Serves 6-8