Hands-On Time: 30 minutes
Total Preparation Time: 1 hour
1 medium shallot, onion or 3 small spring onions sliced
3 tablespoons unsalted butter
2 garlic cloves, minced
10 white mushrooms sliced (2.5 ounces)
1 large or 2 medium Yukon gold or russet potatoes (10 oz) peeled and cut into 2 inch chunks
6 cups low sodium chicken stock or broth or vegetable broth
4 oz. (8 cups) tender Mugwort (Artemisia) leaves
1 cup heavy cream
Salt and freshly ground black pepper
In a large pot, saute the shallot in the butter for 2 minutes or until softened. Add the garlic and mushrooms and cook for 3 minutes, or until softened. Add the potatoes and chicken stock and bring to a boil. Add half of the Artemisia leaves, turn the heat down to low and cook until the potatoes are tender about 20 minutes.
Add the cream and the rest of the Artemisia to the pot and simmer for 10 minutes. Remove from the heat. In a food processor or blender, working in batches if necessary, puree until very smooth. Return to the pot. Season with Tabasco, salt and pepper.