Soup Du Jour Recipe

Warm the fats

In a large soup pot over medium heat, add the butter and olive oil. Heat until butter is melted and the oil shimmers, about 1–2 minutes.

Add the diced onion, carrot, and celery to the pot and sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant.

Pour in the stock and scrape any browned bits from the bottom of the pot with a wooden spoon.

Add the diced potato and sliced mushrooms to the pot. If the daily selection is a protein soup (for example chicken), add the cooked shredded chicken now.

Add the bay leaf and thyme sprigs. Bring the soup to a gentle boil, then reduce heat to a simmer. Simmer until potatoes are tender and flavors meld, about 15–20 minutes.

Remove and discard the bay leaf and thyme stems. Taste the soup and season with salt and black pepper, adjusting as needed.

If you want a creamier soup that day, stir in the heavy cream or half-and-half and warm through over low heat for 2–3 minutes—do not boil after adding dairy.

For brightness, stir in the lemon juice a teaspoon at a time to taste.

If a smoother texture is desired for that day's selection, remove about 2 cups of the soup (or use an immersion blender) and purée until smooth, then stir back into the pot to reach desired consistency.

Finish by stirring in chopped parsley. Ladle into bowls and serve with crusty bread or croutons.