4 tablespoons butter
1 cup chopped onions
3-4 carrots, peeled and chopped
2 ½ cups vegetable or chicken broth or bouillon
1 tsp dill weed
1 bay leaf
2 medium Portobello mushrooms, washed, stems removed and diced
3/4 cup half and half
1/8 cup gluten-free flour
2 medium potatoes, peeled and diced
Sauté onions in 1-2 Tablespoons butter until opaque, add carrots and sauté for 3 minutes longer.
Add broth, dill, salt, bay leaf and potatoes. Cover. Simmer for 20 minutes or until the potatoes are cooked.
Saute the mushrooms in the remaining butter for approximately 4 minutes.
Mix the cream and flour together and stir into the mushrooms.
Stir the mushroom mixture into the soup.