When I think of mushroom season, I think of spring many years ago when I still lived in Iowa as a young girl. Early morning showers would clear, providing the prime opportunity for my aunt and I to go foraging the timber, scavenging for hidden morels that are known to sprout up in moist, shady areas near tree trunks or tucked under thick overgrown grasses.  

At one point in my life I a was a real tom boy. I would ride my father’s four wheeler all over the countryside with the wind in my hair, getting dirt on my hands and stuck in the mud. This soup takes me back, to my youth, to the place where I come from, to dusty roads and taking from the earth to make a bountiful table. 

Ingredients

1 tablespoon unsalted butter

2 cloves garlic

1 large yellow onion, roughly chopped

3 cups button mushrooms

2 cups oyster mushrooms

1 cup Portabella mushrooms

1/2 cup red wine

Salt & Pepper

2 tablespoons fresh rosemary

1 tablespoon fresh sage

1  tablespoon dried thyme

1 1/2 cup vegetable stock

1/2 cup heavy cream

Directions

In a large size sauce pan over medium heat melt the butter. Add onions and garlic and saute until tender, 3-5 minutes. Add all of the mushrooms and allow to cook. They will begin to sweat and let off liquid, stirring occasionally. After 5 minutes add  the wine, salt & pepper. (At first add a couple pinches of salt & pepper as I like to build flavors, more can be added toward the end.) Add the herbs. Allow the soup to cook down until the mushrooms are tender. Add the vegetable stock and cream and bring up to a slow simmer. With an immersion blender puree the soup to desired consistency. Add salt & pepper to taste at the end. Serve with a dollop of creme fraiche.