The concentrated flavor of dried portobello mushrooms inhabits this exotic version of mashed potatoes. If you have a mini-chopper, use it to mince the mushrooms; if not, you will have to use a knife, as most full-size food processors are too large to chop small quantities evenly. The mushrooms don't require presoaking, because they will hydrate as they cook with the potatoes.
I've had a version of this soup at a restaurant and it is so thick, creamy and wonderful that it is definitely one of my favorite soups. I add salad, bread and it's hearty enough for a meal. ENJOY!
