Roasted Wild Mushroom Soup

Roasted Wild Mushroom Soup


  • Vegetable oil

  • Wild mushrooms, chopped

  • Cremini mushrooms, chopped

  • White onion, julienned

  • Garlic cloves, shaved

  • White wine

  • Thyme, sprigs

  • Vegetable broth

  • Minor’s Vegan Alfredo

  • Parsley, minced

Build It

  1. In a large saucepan over medium-high heat, add oil and then once the once shimmers add the mushrooms. Cook until mushrooms caramelize, stirring occasionally.
  2. Add onions and continue to cook until the onions become translucent and slightly caramelized.
  3. Add garlic and continue to cook for another minute. Deglaze with white wine and reduce au sec or almost dry.
  4. Next, add the thyme, vegetable broth and alfredo sauce. Bring to a simmer and cook for 2 minutes. Remove thyme sprigs.
  5. Working in batches - transfer mixture to a blender about ½ to ¾ of the way and blend gradually increasing speed until mixture is smooth. Season with salt and black cracked pepper.
  6. Once all the mixture is pureed, add parsley, season as needed and serve. (Reserve some of the cooked mushroom mixture for garnish.)