Mushroom Soup


  • 2 tbsp. olive oil
  • 1/3 cup shallots, chopped
  • 1 lb. mushrooms, assorted and chopped
  • 2 thyme sprigs, fresh
  • 1/2 cup Marsala wine
  • 2 1/2 cups vegetable stock
  • 1 tbsp. salt
  • 1 tsp. black pepper
  • 1 cup Wildwood® Soymilk Creamer


  1. Add olive oil to a medium sauce pot and heat over medium flame.
  2. Add shallots and sauté 3–5 minutes until they become translucent. Push to the side.
  3. Add mushrooms and thyme sprigs and let sauté 2–3 minutes before stirring to allow color to form.
  4. Let mushrooms cook 5–8 more minutes.
  5. Turn off heat and add Marsala wine. Turn heat back on to medium, being careful that it doesn't flame up.
  6. Let Marsala wine reduce completely.
  7. Add stock, salt and pepper. Stir to combine.
  8. Bring to a simmer and reduce heat to low.
  9. Let simmer for 20–30 minutes.
  10. Turn off heat.
  11. Remove thyme sprigs.
  12. Using an immersion blender, blend soup until smooth.
  13. Stir in soymilk creamer.
  14. Serve immediately.

Yield: 4 servings

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