4 Tbls unsalted butter
2 medium onions
1/2 oz dried FungusAmongUs porcini mushrooms, rehydrated
1 garlic clove
5 Tbls dry white wine
3 3/4 cups chicken stock, boiling
4 oz potatoes, peeled and diced
1 Tbls lemon juice

Melt butter in large saucepan.  Add onions and brown lightly.  Add garlic, porcini and wine.  Add stock and potatoes.  Simmer gently for 45 minutes.  Puree soup in just a few short bursts, so that pieces of mushroom are left intact.  Season with lemon juice and salt and pepper.  Serves 4.