Mushroom Chowder

This is a hearty, mushroom-y soup that goes well with some fresh garlic bread and salad.

Lots of mushrooms sliced into large pieces. Portobella, shiitake, oyster are good choices. Remember, they shrink!)
4 small/medium golden (or other colorful) potatoes
3 green onions sliced
1/2 head of garlic, minced
16 oz white wine
1/2-1 cup of water
1/4 cup olive oil
1 pint of half-and-half
Season with to taste: garlic powder, cayenne, poultry seasoning, marjoram

Wash potatoes well and cut them into half-inch cubes (or about that).
Place the potatoes in a medium size pot, and cover them with the wine and water. Bring to a boil and then let simmer until the potatoes become tender (45-60 minutes)
When the potatoes begin to soften, add the mushrooms, oil, half of the minced garlic, and spices. Stir so that the mushrooms become moistened.
When the mushrooms have shrunk down, released their liquid, and become soft, add half and half. Stir and taste. Add more spices if desired.
Add sliced green onions and let the chowder warm up, but not to a boil.
Serve and enjoy!