If you’re interested, the product is available here.
Melt butter in a large pot over medium heat.
Add onion and sauté until soften (about 4 minutes).
Add garlic and mushrooms, cook until softened (about 3 minutes).
Add potato and broth, bring to a boil.
Reduce heat. Simmer until potato is tender (about 20 minutes).
Add cream and mugwort leaves, and simmer for 10 minutes.
Remove from heat and let it cool slightly.
Puree soup in a blender until smooth.
Return soup to pot. Add Tabasco for taste and season with salt and pepper.