What you need:

1 tbsp olive oil
1 small onion chopped finely/minced really
2 cloves garlic minced
375 grams russet potatoes peeled and grated
1 cup finely chopped wild & domestic mushrooms; such as, cremini, oyster, shitake, portobello etc
4 cups chicken or vegetable stock
1 bay leaf
¾ tsp minced fresh thyme
1 tsp dried parsley flakes
1 tbsp tomato paste
½ cup cream (heavy or whipping)
Salt & freshly ground pepper to taste

How to:

1. Heat the oil in a medium sized pot and sauté the onion and garlic until softened
2. Add the grated potatoes and mushrooms and continue to cook for about 5 minutes until the mushrooms begin to give up their moisture and aroma
3. Add the bay leaf, stock, thyme, parsley flakes, tomato paste, and bring to a boil
4. Cover the pot, reduce the heat to low and simmer the soup for about 30 minutes. The potatoes should break down and thicken the soup
5. Stir in the cream and heat through.  For a smoother version, puree half or all of the soup in a blender. I prefer the soup as is… thick and hearty
6. Season to taste with salt and pepper and serve warm

TOP WITH SOME TRUFFLE OIL IF YOU WISH!

ENJOY!