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A bit of a chill has returned to the spring air! Dare we say soup season isn’t over yet? Instead of turning the heat up, how about you warm yourself from the inside out with Jackson Whole Grocer’s mushroom soup?
Ingredients
- 3 1/2 tablespoons canola oil
- 1 cup yellow onions, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pound shiitakes, oyster and crimini mushrooms, washed and sliced
- 2-3 medium cloves garlic, thinly sliced
- 1/3 teaspoon chile flakes
- 1/3 cup white wine
- 5 1/4 cup vegetable broth
- 1 cup mushroom broth
- 1/3 cup tamari sauce
- 1/4 cup parsnip, peeled and cubed
- 1/4 cup Yukon potato, peeled and cubed
- 1 tablespoon dried porcini
- Salt to taste
- Pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add oil, and sweat onions with a pinch of salt until tender.
- Add thyme, bay leaf and mushrooms.
- Sauté with a pinch of salt over medium-low heat until mushrooms are tender with slight browning.
- Stir in the garlic and chile flakes, deglaze with the wine, and reduce it until dry.
- Add the remaining ingredients, bring to a simmer, and cook on the lowest heat for 45 minutes or until parsnip and potato are completely tender.
- Remove thyme and bay leaf.
- Puree until smooth.
- Salt and pepper to taste.