Mushrooms contain a great deal of vitamins and minerals — such as folate, potassium and magnesium — making them a superfood ingredient to any recipe.  This soup is not only flavorful, but is a great healthy choice during this self-quarantine period.

What You’ll Need:

2 Tablespoons butter

2 Tablespoons olive oil

1 medium onion diced

3 cloves minced garlic

1 pound assorted fresh mushrooms (white mushrooms, shitake, portabella and cremini) chopped

2 ounces dried porcini mushrooms, soaked in 2 cups warm water

3 Tablespoons chopped fresh parsley

2 Tablespoons fresh chopped thyme

1 cup dry white wine

4 -6 cups chicken stock or broth

Sea salt and fresh ground pepper, to taste

What to Do:

Soak porcini mushrooms for about 20 minutes, drain and reserve their water to add to soup later.

Heat olive oil and butter in large stockpot over medium heat. Add onion and cook until it begins to brown, or about  four minutes.

Add garlic and cook two minutes.

Add fresh chopped mushrooms and porcini mushrooms, thyme, parsley and ½ teaspoon each salt and pepper. Raise heat to high and cook 5 -6 minutes. Add wine and stir until wine is almost all reduced.

Add four cups chicken broth and liquid from porcini mushrooms. Bring soup to a boil, reduce heat and simmer for 50-60 minutes. Taste and add more chicken broth and salt and pepper if needed.

Serves 6 -8