As winter settles in, the chill in the air often brings with it the unwelcome arrival of colds and flu. Amidst the season’s challenges, homemade and healthy soups stand out as a comforting remedy—refueling both body and soul while supporting your immune system.

Beyond physical nourishment, soup offers emotional comfort. The warmth and aroma of a simmering pot can soothe the senses, while the act of preparing and sharing soup fosters connection and care. Studies have shown that people who eat soup during illness recover faster and experience less inflammation, highlighting the healing power of this humble dish.

Serves: 8

This vegan-friendly soup is hearty, full-bodied, and has a rich, deep flavor. 

 1 ½ pounds assorted wild mushrooms 

 1 pound sliced white button mushrooms

 ½ pound sliced red onions (approx. 4 medium)

 ½ cup extra virgin olive oil

 ¼ cup red wine vinegar

 2 tablespoons Italian seasoning 

 ¾ gallon water

 ½ jar of Roasted Vegetable “Better Than Bouillon” broth mixture

1. Preheat oven to 425˚

2. Rough chop the assorted wild mushrooms. Since you’ll be roasting them, you don’t have to be too precise in the cuts, but you do want to make sure that they are similar in size to ensure equal cooking.

3. Slice the onions into UNIFORM thin slices.

4. Place the sliced button mushrooms, chopped wild mushrooms, and onions into a large bowl and mix.

5. Add olive oil, red wine vinegar, and Italian seasoning onto the mixture and combine well.

6. Transfer the mushrooms and onions into a baking dish. Cover the baking dish with plastic first then foil.

7. Cook the mushroom and onion mixture for 45 to 60 minutes.Onions should be translucent and the mushrooms soft but not mushy.

8. While the mushrooms and onions are roasting, start to boil the water. When the water comes to a rolling boil, add ½ jar of the vegetable bouillon and stir well.

9. Once the mushrooms and onions have roasted, pull them from the oven and set aside for a few minutes.

10. Add the mushroom and onion mixture into the boiling broth. MAKE SURE to include the juice that has collected at the bottom of the baking dish.The broth

that the mushroom and onion mixture has created is a key component to flavoring this soup.

11. Bring the whole mixture back to a boil and then back down to a simmer, cooking for about 20 minutes – allowing the flavors to come together. Enjoy!