Prepare The Chicken Of The Woods: Clean the Chicken of the Woods mushrooms thoroughly, trim any tough parts, and cut them into bite-sized pieces.
Saute The Aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onions and minced garlic, sautéing until they become fragrant and translucent.
Add Vegetables: Introduce the sliced carrots and chopped celery, stirring occasionally until the vegetables soften.
Incorporate Chicken Of The Woods: Gently add the prepared Chicken of the Woods mushrooms to the pot. Allow them to cook for about 5 minutes until they release their natural juices.
Seasoning Time: Season the mixture with dried thyme, black pepper, salt, and pepper. Give it a good stir to distribute the flavors evenly. Let it simmer for a couple of minutes.
Liquid Magic: Pour the chicken broth and water, ensuring the mushrooms and vegetables are submerged. Add the bay leaf for an extra layer of fragrance.
Cornstarch Thickening: In a small bowl, mix the cornstarch with a bit of water to create a smooth slurry. Stir it into the soup to achieve your desired thickness.
Simmer To Perfection: Bring the soup to a boil, then reduce the heat to low. Let it simmer for 30 minutes, allowing the flavors to meld together beautifully.
Final Touch: Taste the soup and adjust the seasoning if necessary. Remove the bay leaf and discard it.
Serve With Elegance: Ladle the steaming Chicken of the Woods Mushroom Soup into bowls. Garnish with fresh parsley for a pop of color and an extra layer of freshness.
