Prep Time: 15min
Cook Time: 45min

Mise En Place:
3-4 organic heriloom carrots, sliced thin
1-2 Strips of Celery, sliced thin
1 can of white beans (butter beans or white kidney beans)
1 cup cremini mushrooms, sliced
1 cup oyster mushrooms, sliced 
1/4 cup of dried porcini mushrooms
1L mushroom broth
1 white onion, cubed
2-3 cloves garlic, minced
Olive Oil or Butter
2 bay leaves
1 bouqet garni of herbs (thyme, sage) **Scroll down for description**
Salt + Pepper
Dried Oregano
1/2 cup red wine, vermouth or cooking wine

How to Make:
1. Heat stock pot, or Cast Iron Pot on high heat until hot, add oil or butter & onions + garlic

2. On medium heat, cook onions and garlic until translucent, add carrots, celery and cook down mixing with the onions and garlic base for roughly 5 minutes

3. Season with salt, pepper, dried Oregano. Add broth and turn heat to medium-high until boils, then back down to low/simmer.

4. Add bay leaves and herb bouquet to stock. While the soup simmers, soak the dried porcini mushrooms in wine for 5 minutes.

5. Strain the mushrooms from the wine and add the soaked mushrooms into the pot. You can also add the oyster and cremini mushrooms in.

6. Let soup simmer, add a lid to cover half the pot. Let it simmer stirring frequently for approximately 25-30 minutes until carrots and celery are el-dente.

7. Add white beans in, and keep cooking on stove for another 6 minutes.

8. Take bouquet and bay leaves out. Taste, salt if needed. Serve!