Prep time: 20 to 25 min • Cook time: 50 min • Yield: 6 servings
- 6 tablespoons extra-virgin
- olive oil, divided
- 1 large yellow onion, diced
- 3 shallots, peeled and quartered
- 6 cloves garlic, peeled
- 1 teaspoon salt
- 2 cups quartered crimini
- mushrooms, brushed clean
- 1 cup shiitake mushrooms, destemmed, brushed clean, and quartered
- 1⁄4 cup white wine
- 1 sprig fresh thyme
- 1 bay leaf
- 1 pound Yukon Gold potatoes, peeled and diced
- 3 cups broccoli florets
- 8 cups Kickin’ Vegetable
- Stock
- Juice of 1 lemon
- 1 fresh lemon, wedged, for garnish
- Freshly ground black pepper
- Place a large soup pot over medium heat and warm 4 tablespoons of the oil. Add the onion, shallots, and garlic. Add the salt, stir well, and cook for 5 minutes.
- Reduce the heat to low and cook, cover on, for 30 minutes to allow the onions to sweeten and thoroughly soften. While the onions are cooking, heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil.
- Add the mushrooms and stir well to coat with oil. Cook the mushrooms until they brown, about 12 minutes, stirring occasionally.
- Add the wine, stir well to pick up any browned mushroom bits from the bottom of the skillet, and cook for another 2 minutes.
- Add the thyme, bay leaf, potatoes, broccoli, and mushrooms (with any of their juices from the skillet) to the cooked onion mixture. Add the vegetable stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
- Remove and discard the thyme and bay leaf. Puree the soup with a stick or immersion blender until well blended in the pot.
- Squeeze the lemon juice into the soup (being careful not to add any lemon seeds), sprinkle with ground pepper, and stir well. Serve with fresh lemon wedges.