Soup Of The Day Recipe

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter and heat until butter is melted and shimmering, about 1 minute.

Add the diced onion and a pinch of salt. Sauté until translucent, about 5–7 minutes, stirring occasionally to avoid browning.

Add the minced garlic and sauté 30–45 seconds until fragrant.

Add the diced carrots, celery, and potato. Cook, stirring occasionally, for 5 minutes to soften and develop flavor.

Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 4–5 minutes.

Pour in the chicken or vegetable stock and the cup of water, scraping any browned bits from the bottom of the pot.

Add the bay leaf, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Stir to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce heat to low, cover partially, and simmer until the vegetables are tender, about 20–25 minutes.

Taste and adjust seasoning: add up to 0.5–1 tsp more kosher salt and more pepper if needed. Remove and discard the bay leaf.

If using shredded chicken, add it to the pot and heat through for 3–4 minutes.

For a creamier finish, stir in the heavy cream or half-and-half and warm gently without boiling, 2–3 minutes.

Stir in the chopped parsley and lemon juice. Taste one final time and adjust seasoning.

Ladle soup into bowls and serve hot. Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 4 days.