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Prep time: 10 min

Cook time: 25 min



3 tablespoons Extra Virgin Olive Oil

1 package Bella Mushrooms, washed, drained and sliced

2 packages Wild Mushrooms, washed and drained

8-10 cups Vegetable or Chicken Stock

1 whole Onion, minced

2-3 cloves Garlic, minced
2 whole Carrots, finely minced
2 tablespoons Mama Jen's Salt Free Spice Blend
1 teaspoon Hot Sauce

1/2 teaspoon White Pepper
1 teaspoon Black Pepper
2 sprigs Fresh Thyme


1 whole Baguette, 1/4 inch slices
2-3 ouncesBlue Cheese, crumbled



Saute onion, carrot and mushrooms in a large stock pot or dutch oven in olive oil over medium heat.  Add garlic to mixture until vegetables are translucent.  Add Mama Jen's black and white pepper.  Stir and add stock.  Add thyme sprigs and hot sauce.  Cover and simmer on low.  The longer it simmers increases the flavor.  

While soup is simmering, preheat oven to 350 degrees.  On a baking sheet, place sliced baguette and bake for about 5-6 minutes, until toasted.  Add blue cheese on top of each slice and bake another 2-3 minutes, just enough to melt the cheese.
Ladle soup into bowls and place a baguette on top of soup.
Serve hot.

FOR CREAMY SOUP:  Add 1/2 cup of half & half or coconut creamer.

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