Course Type
Soup
Dietary Restrictions
Vegetarian, Vegan, Gluten-Free, Dairy-Free
4-6 Servings
Ingredients
2 tbsp Olive Oil
1 large Onion, finely chopped
3 cloves Garlic, minced
1.5 lbs assorted Wild Mushrooms, sliced (for example shiitake, oyster, portobello)
1 tbsp fresh Thyme Leaves
1/4 cup dry White Wine
4 cups Vegetable Stock
Salt and Pepper to taste
Fresh Parsley, chopped for garnish
Cooking Utensils
Large Soup Pot
Wooden Spoon
Knife
Ladle
Instructions
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and continue to sauté until the mushrooms are tender.
4. Stir in the thyme leaves.
5. Add the white wine to the pot and let it cook until the wine has mostly evaporated.
6. Pour the vegetable stock into the pot. Bring the soup to a boil before lowering the heat and letting it simmer for about 30 minutes.
7. Season the soup with salt and pepper to your liking.
8. Ladle the soup in bowls and garnish each with some of the chopped fresh parsley before serving.
