- 2 tbsp olive oil
- 2 tbsp butter
- 5 – 6 cups white or cremeni mushrooms, roughly chopped
- 2 tbsp fresh green seasoning
- 2 onions, chopped
- ½ tsp dried oregano
- 1 tsp thyme
- 4 cloves garlic, finely chopped
- Salt and black pepper
- ¾ cup white wine
- 4 cups chicken stock
- 1 cup heavy cream or half and half
- A few dashes pepper sauce (optional)
Preheat a large soup pot add oil and the butter.
Toss in mushrooms together with oregano, thyme and green seasoning, 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 2 cups 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 in batches until smooth. Return the 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). Reheat mixture almost to a boil, reduce heat and allow to simmer for 7 to 8 minutes. Taste and adjust seasoning if necessary.
Serve in soup bowls, garnished with chopped herbs or croutons.