Mushroom soup with herbs

Για την σούπα:

500 g fresh mushrooms (mix of white, brown, and portobello) 75 g carrot (½ large) 50 g leek (white part only) 75 g onion 15 g celery ¼ tbsp salt 1 pinch black pepper 1 pinch cayenne 1 pinch smoked paprika 1 pinch turmeric 100 ml dry white wine 125 ml vegetable broth (or ¼ cube diluted) ¼ bunch fresh thyme (or ¼ packet dried) A bit of finely chopped dill (approx. 1 g) Juice from ⅛ of a lemon (or to taste) 20 ml olive oil 500 ml hot water (or enough to cover the ingredients)

Cut all vegetables into even cubes.

In a pot, heat olive oil over medium heat. Add onion, leek, and celery and sauté for 5–6 minutes until soft.

Add the carrot, thyme, and spices (salt, pepper, paprika, turmeric, cayenne) and continue cooking until the vegetables release their juices.

Add the mushrooms and cook for about 10 minutes until they wilt and reduce.

Deglaze with white wine and let it fully evaporate (about 3 minutes).

Add the broth and hot water until ingredients are just covered. Simmer for 15 minutes or until soft.

Remove thyme, add lemon juice and dill, and blend with an immersion blender until smooth and creamy.