INSTRUCTIONS

• 1. Preheat oven according to the Au Gratin Potato Casserole package directions.
• 2. Heat a large skillet over medium heat. Add the mushrooms and sauté until tender and their moisture has cooked away. Add 2 tablespoons butter and cook until melted and evenly incorporated. Remove from heat and set aside.
• 3. Prepare the water, potatoes and cheese sauce according to package directions. Gently fold in the sautéed mushrooms, Parmesan and truffle oil.
• 4. Bake according to package directions.
• 5. Transfer the prepared potato bake to a large soup pot. Add the vegetable stock and heavy cream, then blend until smooth and creamy.
• 6. Heat until warmed through. Adjust the consistency with additional stock, if desired, and season to taste.
• 7. Ladle into serving bowls and garnish with fresh thyme. Serve hot.