Wild Mushroom Soup

Ingredients

• 2 tbsp. butter
• ½ white onion, finely diced
• 1 stalk celery, finely diced
• ½ red bell pepper, finely diced
• 1 lb. mushrooms, diced
• 4 cloves garlic, finely diced
• 1 cup white wine
• 1 tbsp. fresh thyme, minced
• 1 tbsp. fresh sage, minced
• 1 tbsp. fresh oregano, minced
• ½ tsp. cayenne powder
• 1 tsp. chili powder
• 1 tbsp. paprika
• 1 tbsp. Worcestershire sauce
• 2 shakes Tabasco
• 6 cups stock
• 12 cups heavy cream
• 2 tbsp. cornstarch
• 4 tbsp. water

Instructions

1. Melt butter in large stock pot. Add onion, celery, and pepper. Season with salt and pepper and cook until softened.
2. Add mushrooms, garlic, and white wine to pot. Season and cook until softened.
3. Add herbs, spices, Worcestershire, and Tobasco to pot. Add cream and stock, and stir together. Bring to a soft boil.
4. Make cornstarch slurry by mixing water and cornstarch together. Add to pot, stir, and bring back to soft boil.
5. Serve while warm.

Recipe by Garrett Kirsch of NW Burgers

Born and raised in Eugene, I commenced my career in pizza restaurant management in 2000, overseeing establishments such as Pegasus and Track Town Pizzeria. Following my graduation from the Culinary school at LCC in 2007, where I met my culinary partner Felicia, I progressed to Head Chef positions at B2 Wine Bar, Baker and Butcher, and co-owned/operated NorthWest Burgers with Felicia for the past decade. In 2024, we launched our seasonal Pop-Up dinner series under our new venture, Seasoned.