Mushroom Soup

Ingredients:
16 oz. fresh mushrooms sliced ( this time I used Alba Clamshell,Velvet Pioppini,Forest Nameko otherwise white button mushrooms)
1 onion finely chopped
5 potatoes peeled and cubed
2 tbsp. olive oil
2 tbsp. butter
10 cups water or chicken stock for more flavor
1/4 cup heavy whipping cream
Finely chopped fresh baby dill and chives
salt and pepper

Directions:
In a pot or dutch oven,on med-high heat melt the butter and heat olive oil.
Add the mushrooms,and cook until there is no liquid.
Add the onions.Continue cooking until the onions are soft, stirring occasionally.
Transfer the potatoes and pour in the stock or water over potatoes.
Raise the heat to high and bring to boil.
As soon as it begins to boil, reduce heat to low and cook with lid covered until the potatoes are nice and soft.Add cream,salt and pepper.cook for another 3 minutes and add the dill and chives.Enjoy!