Wild Mushroom Soup

Preheat an oven to 350 degrees F.

Spread the pine nuts evenly on a sheet pan (cookie sheet) and toast until fragrant and golden (5 minutes approximately). Remove from the oven and let cool, reserve.

In a large heavy stock pot over a medium flame, warm the olive oil and the butter. Add the onion and saute frequently until soft and golden brown (about 5 minutes).

Add the garlic, tomatoes and mushrooms and continue to saute for another 5 to 10 minutes stirring often. Once the mushrooms begin to release their cooking liquid, add the flour and stir to create a roux to thicken the soup.

Add the stock and herbs and bring to a boil. Once the soup has reached a boil, reduce the heat to medium low and simmer for 20 to 30 minutes to blend the flavors. Adjust the seasonings with salt and pepper.

Top soup with toasted pine nuts and serve.

NOTE: This wild mushroom soup recipe is accented with roasted pine nuts and fresh thyme and rosemary. This wild mushroom soup is also a vegetarian recipe which can be enjoyed by non meat eaters.