Mushroom Soup


Mushroom Soup

Serves 4-6


- 2 tbsp ghee

- 1 yellow onion, finely chopped

- Equal parts crimini, oyster and shiitake mushrooms (about 3/4 pound each), roughly chopped- stems off

- Sea salt

- 2 stalks celery, diced

- 2 carrots, diced

- 4 garlic cloves, minced

- 3/4 c dry white wine

- 2 tsp fresh thyme, finely chopped

- 1 tsp tomato paste

- 3 cups bone broth (or more, depending on the texture you want)

- 2 tbsp chopped fresh parsley, for garnish  




- Sweat the onions in the ghee.. once they’re totally soft and translucent, add the celery, carrot and garlic. You can allow the mixture to brown a bit. Add the tomato paste and mix it in thoroughly with the vegetables. Cook until it darkens in color a bit. Add the thyme and a sprinkle of salt. 

- While the onions and rest of veg are cooking, sautée the mushrooms in batches in a separate pan until they’re all browned nicely (you can do this in ghee or olive oil). Once each batch is browned, set aside in a large bowl.

- Once the veg mixture is soft and nicely cooked, add in the mushrooms and mix it all together. Add the white wine to deglaze the pan, scrape up all the brown bits at the bottom. Bring to a simmer and cook until the wine has reduced by about half. 

- Add the broth. Bring to a simmer and let it keep cooking for about 5 minutes. 

- Blend with a handheld blender or in a vitamix until desire consistency is reached (I recommend using a handheld blender because it’s easier to control the texture)

- Add salt to taste.