Ingredients
- 2-3 teaspoons of organic butter (if allergic to dairy, you can replace it with 2-3 teaspoons of your oil of choice)
- 5 cups organic Portobello mushrooms, sliced
- 5 cups organic oyster mushrooms, sliced
- 2 cups organic beech mushrooms
- 5 cups organic shiitake mushrooms, sliced
- 5 cups organic cremini (or porcini) mushrooms
- 2 organic potatoes, diced
- 2 organic carrots, cut into rings
- 5 cloves garlic, finely sliced
- 1/2 cup white dry wine (*see note)
- 5 liters of water or vegetable stock
- 1 cup of heavy organic cream
- Salt and pepper, to taste
- 2 tablespoon chopped oregano
- Tap wateror bottled water to cover ingredients (depends on pot size)
Preparation
- Clean mushrooms and cut into bite size pieces, set aside
- Bring tap wateror bottled water to a boiling point
- Add cream, wine and butter, bring to a boiling point for the second time, and then reduce heat
- Add onions, potatoes, and carrots, cook for 10-15m
- Add mushrooms, cook for 20-30m
- Add oregano and/or thyme
- Season with salt and pepper to taste
- Sprinkle with fresh oregano
Notes:
- *Skip the wine if you cannot use alcohol
- For stronger flavor, add 1-2 springs of fresh thyme, divided
- If thesoup is too thick, you can add water to thin the soup
Enjoy!