Mushroom Soup for Autumn

This is my updated mushroom soup- the flavor is MUSHROOM.
It's fairly simple and it doesn't take much time. It's the version of mushroom soup I've been using for several years now... one of those things you get to and think, "Ok, I don't need to look any further."
(It's like when you find or figure out your OFFICIAL crème brûlée recipe... I mean, I feel like it's a waste of your time and taste once you know what you want.)
It's also very easily vegan, actually- but I don't think anyone would know it.

There's a little shop at the farmer's market that only sells mushrooms, year round. Hen-of-the-woods, lion's mane, chanterelle, button, oyster, portabella, dried porcinis and morels, candy caps... and truffles- you can always count on finding fresh whole truffles there- in addition to the sliced, pasted, and infused oil versions.
But when it's fall and you're in the mood for something like this, it's a very convenient place- especially if you already find yourself over there.

You can use any mushroom you choose- I used a mix of brown and baby shiitakes here. Mixes make things a bit more interesting, and depending on the type of mushroom, can make the soup more meaty, savory, mushroomy, and robust in flavor.
White button are perfectly fine, of course. What you use is obviously a combination of what you like and what you can find at the time.
Just remember (depending on what you use) certain mushrooms need to be treated differently- fully grown shiitakes have woody stems that you wouldn't want to use. If they're tender though, go ahead and use them.

 

The only thing that's wanting with mushroom soup, in my opinion, is the color. That cement shade is great for a sweater, but sadly, not so much for food. So if you feel the need to add a bit of something for the eye before serving, please do.
See above.
(Charming, right?)

Mushroom Soup
serves 4-8 

1/4 c (60 ml) olive oil 
1/2 large yellow onion, large dice
Kosher salt and freshly ground black pepper
1 lb. (454 g) mushrooms, cleaned and sliced, halved, or quartered depending on size
4 large garlic cloves, minced
8 oz (227 g) starchy potato (Russet, for instance), peeled and large-diced
3/4 (180 ml) cup white wine
5 cups (1.18 L) chicken broth, vegetable stock, or water- separated
1 T fresh minced oregano (no weight sorry, but visually 1/2 of a golf ball)
2 t fresh minced thyme leaves (again, no weight, but it's 2/3 of the above amount)

For serving:
sour cream
minced chives or parsley  



Heat the olive oil in a medium saucepan over medium heat. Add the onion and a pinch of salt and saute until a bit golden at the edges. Add the mushrooms another pinch of salt and a few good grinds of pepper, and saute until the mushrooms begin to lose their juices. Add the garlic and stir through about 30 seconds, then add the potato and saute a few minutes until everything is thoroughly mixed and warmed through. 
Pour in the white wine and bring the mixture to a boil, then simmer a couple minutes before adding 4 cups (about 950 ml) of stock or water along with the oregano and thyme. Bring the mixture back up to a boil, then turn it down to a simmer and cook 10- 15 minutes, or until the potato is soft. 
Remove the pan from the heat and let cool slightly before using an immersion blender or blending thoroughly in batches- only filling 1/2 to 2/3 full (don't fill a blender with hot liquid as it expands and can explode into a mess...).
Pour each batch into another pan before moving onto the next round. 
If you want the soup a little thinner, depending on evaporation and how dense the potato made the soup, you can add some or all of the extra stock as you puree. 
Season to taste. 
Serve the soup hot.