Complexity: Medium


  • 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)


  1. Preheat a large soup pot add oil and the butter.

  2. 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.

  3. Add the wine, stir for a minute, and then add 2 cups 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 in batches until smooth. Return the 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). Reheat mixture almost to a boil, reduce heat and allow to simmer for 7 to 8 minutes. Taste and adjust seasoning if necessary.

  6. Serve in soup bowls, garnished with chopped herbs or croutons.