Mushroom Soup

A savory mushroom soup with thyme, garlic, and a touch of white wine for depth. Potato adds natural body, creating a smooth, satisfying soup while keeping the mushroom flavor at the forefront.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 35 minutes

Ingredients

• 1 small Yukon Gold potato, peeled and cubed

• 4 cups salt-free vegetable or chicken broth

• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 pound mushrooms, sliced

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• ¼ cup dry white wine (slightly reduced)

• 1–2 teaspoons fresh lemon juice

• ¼ teaspoon freshly ground black pepper, or to taste

• ¼ to ½ cup milk (optional)

• Fresh parsley or thyme, for garnish

Instructions

1. In a medium saucepan, combine the potato, broth, and thyme. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes until the potato is tender.

2. While the potato cooks, heat the olive oil and butter in a large pan over medium heat.

3. Add the onion and cook for 4–5 minutes until softened.

4. Add the garlic and mushrooms and cook for 8–10 minutes, until the mushrooms release their liquid and begin to brown.

5. Add the wine and cook for 2–3 minutes, allowing it to reduce slightly.

6. Transfer the potato mixture and mushroom mixture to a blender and blend until smooth, or blend partially for a more textured soup.

7. Return the soup to the pot and warm gently over low heat.

8. Stir in the lemon juice and black pepper.

9. Add milk if using, adjusting to your desired consistency.

10. Serve warm, garnished with parsley or thyme.
    

Cook’s Note

Blending the entire soup creates a smooth texture, while blending only part of it keeps some of the mushroom texture intact. Adjust depending on your preference.