Rustic Creamy Mushroom Soup With mushroom ‘croutons’
The busy holiday season lies ahead, which makes it doubly important to slow down and take in a comforting meal. This flavorful, hearty soup will warm you to your bones.
Ingredients
-
3 (8-ounce) cartons assorted mushrooms (1 whole, 2 sliced)
-
4 tablespoons oil, divided
-
3 large cloves garlic, divided
-
2 tablespoons butter
-
2 large carrots, roughly chopped
-
2 large stalks celery, diced
-
1 large turnip, diced
-
Several large shallots, thinly sliced
-
1 package fresh herbs-poultry blend mix
-
3 cups vegetable broth
-
¼ cup dry sherry
-
2 tablespoons Worcestershire sauce
-
1 tablespoon paprika
-
Cracked black pepper
-
Salt if needed
-
1 cup milk, optional
Directions
-
Preheat oven to 450 degrees. Cut whole mushrooms into quarters and toss with 2 tablespoons of oil. Roast about 25 minutes until crispy. During final 3 minutes, zest 1 clove of garlic over mushrooms and toss. Set aside to drain on paper towel.
-
Heat remaining oil with butter in a heavy pot over medium heat. Sauté vegetables until tender, stirring frequently. Roughly chop both packages of sliced mushrooms and mix with fresh herbs, reserving a few sprigs of thyme for garnish. Zest 2 cloves of garlic into mixture and add remaining ingredients (except milk) and cook for about 3 minutes more.
-
Bring to a slow boil, then turn to low; cover and simmer about 30 minutes. Garnish with the roasted mushroom ‘croutons’ and thyme.
-
For a creamy soup like ours, purée a cup of the cooked vegetables with milk. Stir into soup.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
{ampz:Custom share for module}