Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 bowls

Ingredients

  • 2 tbsp Butter more if you're feeling indulgent
  • 1 large Onion finely chopped
  • 2-8 cloves Garlic thinly sliced
  • 2 pounds Mushrooms cut into small pieces
  • 4 cups Chicken Broth or plain water
  • 1 tbsp Fresh Oregano
  • 1 tsp Salt
  • Lots of Freshly Ground Pepper

Instructions

  • In a soup pot, melt the butter over medium-high heat. Toss in the onions and garlic, stirring and sizzling as the onions soften. Add your mushrooms and pour in the broth. Bring to a slow, steady simmer. Simmer, stirring occasionally, just long enough for the vegetables to soften but not long enough for the flavours to peak and fade, 20 minutes or so.
  • In the last minute or two, stir in oregano. Season with salt and pepper.
  • Purée the works using your hand blender, tilting the pot and going for the depths. The longer you puree the smoother the soup. Alternatively use a food processor or blender. Ladle, serve and share!
Nutrition Facts
Honourable Yasir Naqvi’s Famous Mushroom Oregano Soup
Amount per Serving
Calories
180
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
15
mg
5
%
Sodium
 
720
mg
31
%
Carbohydrates
 
22
g
7
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
100
mg
10
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

© Chef Michael Smith

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