Complexity: Easy


  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 cups white button mushrooms, roughly chopped
  • 2-3 blades chives, chopped
  • 2 onions, chopped
  • ½ tsp oregano
  • ½ tsp thyme
  • 4 cloves garlic, finely chopped
  • Salt and black pepper
  • ¼ cup white wine
  • 3 cups chicken stock
  • ½ cup heavy cream
  • A few dashes pepper sauce


  1. Preheat a large soup pot add oil and the butter.
  2. Toss in mushrooms together with oregano, chives and thyme, cook for about 7 to 8 minutes. Add the onions, garlic, salt and pepper and continue to cook, stirring occasionally.
  3. Add the wine, stir for a minute, and then add ½ cup of the chicken broth and cook for another couple minutes.
  4. Transfer the mushrooms and the liquid to a blender or a food processor and puree mixture until smooth. Return the smooth mixture to the soup pot and add the remaining cups of chicken broth and the heavy cream.
  5. Add a few dashes of pepper sauce (optional). Bring mixture up to a boil, reduce heat and allow to simmer and cook for 7 to 8 minutes.
  6. Serve hot!