1 48oz box of chicken broth
Salt & Pepper
2 tsp. chopped garlic
2 TSP of corn starch
1/2 a finely chopped yellow onion
2 tsp. of granulated chicken bouillon
4 table spoons olive oil
1 tsp. Italian seasoning
1 pint cream 1/2 a pkg. dried Monterey Blend Mushrooms

Optional adds
Fennel, Parsley, Chicken, Sausage

1 48oz box of chicken broth 2 tsp chopped garlic 2 TSP of corn starch 1/2 a finely chopped yellow onion 2 tsp of granulated chicken bouillon 4 table spoons olive oil 1 tsp Italian seasoning 1 pint cream 1/2 a pkg. dried Monterey Blend Mushrooms

Boil water and add half a pkg. of Monterey Blend dried mushrooms for 1 hr. Leave mushrooms in water until cool enough to remove with hands. Reserve juice to ass to soup. Chop the mushrooms to add to soup.
Heat the pan and add the oil.
Add the garlic and onions to sweat.
Clean 1/2 mushrooms and blend with 1/2 the box of chicken broth until creamy and add to the pot.
Clean and blend the rest of the mushrooms and broth together leaving it chunky and add to the pot.
Add chopped mushrooms and reserved juice. Bring it to a very low boil.
Salt and pepper to taste.
Add bouillon and Italian seasoning. Stir well.
Cook for about 30 min. Add a cream and bring back to a soft boil.
Add the corn starch. Cook until desired thickness.