Wild Mushroom Soup

November 22, 2007

I love mushrooms, and particularly like this recipe because it’s not cream-based, as many mushroom soups are. Plus, it is super easy and freezes well, too. Serve with French bread and Parmesan cheese for sprinkling.

2 Tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
1 lb wild mushrooms, sliced
5 cups veggie stock
2/3 cup dry white wine
2 Tbsp chopped fresh thyme
salt and black pepper to taste

In your soup pot, sauté onion and garlic in oil until they are soft and golden. Add the mushrooms and cook, stirring occasionally, for about 10 minutes. (The mushrooms will cook down considerably!)

Add the stock, wine, and thyme. Bring to a boil, cover, and simmer up to a half hour. Add salt and pepper to taste.