- 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
Preheat a large soup pot add oil and the butter.
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.
Add the wine, stir for a minute, and then add ½ cup of the chicken broth and cook for another couple minutes.
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.
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.