Recipe from Pat Ansardi-Zebley of Ocean Springs, Miss.

2 medium onions, chopped

3 stalks celery, chopped

4 garlic cloves, chopped

3 medium potatoes, peeled and cubed

3 cans chicken stock 2 cups heavy cream

Thyme and parsley, 1/2 tsp each

1/2 stick butter

1 package button mushrooms, sliced thin

1 package shitake mushrooms, coarsely chopped

2 large portabella mushrooms, sliced, then slices halved

1 tsp Tony Charchee Seasoning

Salt to taste

1/4 cup instant flour or cornstarch and 1/4 cup water, made into a slurry

In large soup pot, saute the onions, celery and garlic until soft. Add chicken stock and potatoes. Cook until potatoes are fork tender. Using an emersion blender, puree the potatoes.

Saute all mushrooms in another pan with the butter. When tender, pour into the soup mixture above. Add the seasonings, and stir in the slurry mixture.

Add heavy cream and simmer on low to medium until 20 minutes. Approximately 8 large bowl servings. Delicious!!