Mushroom Medley Soup

Make the most of in-season mushrooms! This earthy and savory soup can be made with your choice of fungi – we love it with cremini, shitake, maitake and oyster mushrooms from our Organic Medley Mix. Feel free to mix it up based on what's in season. It pairs perfectly with a warm crusty bread or a sandwich.

If you're not into adding wine, omit it or substitute with a bit of white wine or sherry vinegar (a couple tbsp, not the full 1/4 cup).

Ingredients

• 1lb organic mushroom medley
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 4 cups vegetable or chicken broth
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• 1/2 cup half-and-half cream
• 1 tbsp all-purpose flour (optional, for a thicker soup)
• 1 tbsp olive oil
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the mushrooms: Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat. Add the mushrooms and sauté for 8–10 minutes, stirring occasionally, until they release their moisture and are golden brown. Remove half the mushrooms and set aside for garnish.

2. Cook the aromatics: Add the remaining butter to the pot. Stir in the chopped onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and thyme, cooking for another minute until fragrant.

3. Deglaze with wine: Pour in the white wine, stirring to scrape up any browned bits from the bottom of the pot. Cook for 2–3 minutes, allowing the wine to reduce slightly.

4. Add broth: Stir in the broth, salt, and pepper. Bring to a simmer and let it cook gently for 10 minutes.

5. Blend the soup: Use an immersion blender to purée the soup until smooth (or transfer to a blender, blend in batches, and return to the pot).

6. Add cream: Stir in the half-and-half cream. For a thicker consistency, whisk the flour with 2 tbsp of the cream in a small bowl to make a slurry, then whisk it into the soup. Let it simmer for 5 minutes, stirring occasionally.

7. Adjust seasoning: Taste and adjust salt and pepper as needed.

8. Garnish and serve: Ladle the soup into bowls and top with the reserved sautéed mushrooms, fresh parsley, and an extra drizzle of cream, if desired.