Simply Sexy Wild Mushroom Soup

By Patrick Louch

2 tbsp coconut oil, hemp oil or unsalted butter

1 small onion or 1/2 leek (white and light green parts only), finely diced

2 cloves garlic, fresh or roasted, minced

3/4 lb cremini mushrooms, diced

6 ounces black trumpet mushrooms, chopped

6 ounces chanterelle or hedgehog mushrooms, chopped

1/2 cup dry white wine

4 cups chicken or vegetable broth or water

4 sprigs fresh thyme or rosemary, tied together with cooking twine, or 1/2 tsp dried thyme or rosemary

1/2 tsp sea salt, plus more if needed

1/4 tsp freshly ground black pepper, plus more if needed

1 tbsp freshly squeezed lemon juice or 1/2 cup 35% cream, whole milk or coconut milk, or 2 tbsp cashew cream (optional)

2 tbsp crumbled goat cheese or grated cheddar (optional)

chiffonade of kale, or sprouts, for garnish

In a medium pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, for 4 minutes. Stir in the garlic and cook, stirring, for one minute. To deglaze, add the wine and cook, stirring frequently and scraping up brown bits from the bottom of the pan, until the wine is reduced by two-thirds.

Stir in the broth, thyme, salt and pepper. Bring the mixture to a boil, reduce the heat, partially cover the pot, and simmer, stirring occasionally, about 20 minutes. Remove and discard the thyme twigs. If desired, use an immersion blender to purée all or part of the soup. Stir in the lemon juice or cream (if using). Taste the soup and adjust seasonings, as needed. Garnish with cheese (if using) and greens.