Preparation time: 10 minutes
Cooking time: 30 minutes
An easy soup that you can make with puffball mushrooms, which can be found most anywhere.
In medium pan, heat oil and butter until melted. Add the diced onions, jalapeno, mushrooms and potatoes, and cook until the onions are translucent and the potatoes slightly browned. Add the diced garlic. Add the flour to the milk, and stir to make a slurry, then add the slurry to the pan. Add the wine, salt and freshly ground pepper. Simmer until the potatoes are fork tender. Add the cream.
Garnish with chives when you serve.