Wild Mushroom Soup Recipe

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!