In a large Dutch oven or soup pot, heat the butter and olive oil over medium heat until butter foams. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

add garlic and mushrooms

Add the minced garlic and sliced mushrooms (if using). Sauté for another 2–3 minutes until the garlic is fragrant and mushrooms have released their liquid and begun to brown.

Stir in the diced potato and cook for 1–2 minutes to coat with fat and flavors.

Liquids & Stock

deglaze

If using, pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Cook until most of the wine has evaporated, about 1–2 minutes.

add stock

Add the chicken or vegetable stock and water to the pot. Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Herbs, Spices & Seasoning

season and simmer

Add the bay leaf, dried thyme, dried oregano, paprika, salt, black pepper, and red pepper flakes (if using). Reduce heat to low, cover, and simmer gently for 20–25 minutes, until the potato and other vegetables are tender.

Proteins & Add-ins

finish with protein or grain

If using orzo, pasta, or rice, add it to the simmering soup about 10–12 minutes before the end of cooking (timing depends on the grain—follow package instructions). If using cooked shredded chicken or canned beans, stir them in 5–7 minutes before the end just to heat through. Adjust liquid if needed (add up to 1/2 cup water or stock if pasta/rice absorbs more).

If you prefer a creamier texture, stir in the heavy cream now and warm through for 1–2 minutes without boiling.

Finish & Garnish

final seasoning

Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the lemon juice if using to brighten flavors.

serve

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or crackers.