Fish and Mushroom Soup

A generous splash of extra virgin olive oil
2-3 cloves garlic, minced
1 shallot, chopped
1 leek, chopped
A handful baby carrots, or a few large carrots
1 turnip
1 parsnip
½ fennel bulb plus a handful tender top greens, chopped
2 large Lion's Mane or Comb Tooth mushrooms
1 large potato
4 fish fillets (white fish, cod, or another similar fish)
1 bay leaf
A pinch dill
A few saffron threads (optional)
2-3 tsp. herbes de Provence (or a little thyme, basil, oregano, rosemary, and lavender)
1 Tbsp. tomato paste
½ c. or more white wine
8 c. vegetable stock
¼ c. parsley
A squeeze of lemon juice
Salt and pepper, to taste


Chop all veggies into bite size pieces. Sauté the garlic in the olive oil. Toss in the rest of the veggies and sauté for about 10 minutes. Add the wine and reduce. Add the stock, tomato paste, and herbs. Cover and simmer until veggies are almost tender. Add the fish and lemon and simmer until fish is cooked and veggies are done. This could also be prepared in a crock pot.