Makes 5 cups - 4 servings

I've often prepared this soup simply with cremini mushrooms. But, to tell the truth, I enjoy it the most when I use a variety of "wild" mushrooms (which are now cultivated), such as cremini, shiitake, chanterelle, and oyster, each offering its unique flavor and texture. Pinot Grigio, the perfect partner, is a light-bodied white wine that enhances their rich characters. At the supermarket, select the freshest-looking mushrooms to create your own signature combination.

2 tablespoons olive oil, divided
1 cup finely chopped onion
3 cups (about 8 ounces) sliced mushrooms (see Tip)
2 cloves garlic, minced
½ cup Pinot Grigio or other light-bodied, medium-acid white wine
4 cups canned chicken stock or vegetable stock (prepare using stock concentrate, cubes, or powder)
3 tablespoons tomato paste
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste

Heat 1 tablespoon of the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 1 tablespoon of oil; stir in the mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are nearly tender, about 5 minutes.

Reduce the heat to medium-low; add the wine. Use a wooden spoon to stir, scraping up the browned juices on the bottom of the pan.

Whisk together the stock, tomato paste, and oregano; stir into the soup. Increase the heat to high and bring to a boil; reduce the heat to low and simmer gently until the mushrooms are tender, about 15 minutes. Stir in the parsley, salt, and pepper. Taste and adjust the seasoning.