Chef's Soup Of The Day Recipe

sauté aromatics

In a large soup pot over medium heat, melt the butter or heat the olive oil. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the diced potato and sliced mushrooms. Cook 3–4 minutes to start softening the vegetables.

Deglaze the pot with the white wine if using, scraping any browned bits from the bottom, and let the wine reduce for 1–2 minutes.

Pour in the chicken or vegetable stock and the additional cup of water. Add the bay leaf and thyme. Raise heat to bring the mixture to a gentle boil, then reduce to a simmer.

Simmer uncovered for 15–20 minutes, until potatoes are tender and flavors have melded.

Stir in the cooked shredded chicken or diced tofu and continue to simmer 3–5 minutes to heat through and allow flavors to combine.

Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.

If you want a creamier soup, stir in the heavy cream or coconut milk now and heat gently until warmed through (do not boil).

Remove the bay leaf. Stir in chopped parsley, lemon juice, and grated Parmesan if using. Let rest 2 minutes.

Ladle into cups (about 1 cup) or bowls (about 2 cups). Serve with crusty bread or crackers for to-go service: pour into a microwave-safe takeout container and include bread on the side.