Mama’s Zuppa Di Funghi e Patate Italian Mushroom Potato Soup

48 to 64 oz of mushroom stock (depending on how brothy you desire the soup to be)
16 oz of chicken broth
Qty 4 of 4 oz cans of sliced mushrooms
20 oz of fresh sliced mushrooms from market
2 TBS butter
2 TBS extra virgin olive oil
½ cup Wondra or all-purpose flour
½ cup of half and half
8 baby potatoes quartered, or 3 larger red
potatoes cut into 8ths
TBS Mama Patierno’s Italian Seasoning
3/4 TBS garlic salt
1 TSP of fine black pepper or more to taste
1 TSP of sea salt or more to taste

Add the 16 oz of chicken broth plus all canned mushrooms and 10 oz of fresh mushrooms to a blender and blend/puree
Add the blended water and mushroom mixture into a Dutch oven or large pot and add all remaining ingredients in the order shown
Bring to a boil and then let simmer for 35 to 40 min or until the potatoes are soft
Let sit for 10 min
Stir and serve

OTHER OPTIONAL ENHANCEMENTS:

Add oyster crackers
Add 8 oz (dry) cooked Ditalini pasta
For a thicker and creamier version puree/blend all but 4 oz of the fresh mushrooms and add more cream if desired in the blender and consider adding one can of sliced mushrooms for each bowl when served