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
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3 (8-ounce) cartons assorted mushrooms (1 whole, 2 sliced)
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4 tablespoons oil, divided
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3 large cloves garlic, divided
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2 tablespoons butter
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2 large carrots, roughly chopped
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2 large stalks celery, diced
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1 large turnip, diced
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Several large shallots, thinly sliced
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1 package fresh herbs-poultry blend mix
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3 cups vegetable broth
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¼ cup dry sherry
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2 tablespoons Worcestershire sauce
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1 tablespoon paprika
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Cracked black pepper
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Salt if needed
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1 cup milk, optional
Directions
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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.
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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.
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Bring to a slow boil, then turn to low; cover and simmer about 30 minutes. Garnish with the roasted mushroom ‘croutons’ and thyme.
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For a creamy soup like ours, purée a cup of the cooked vegetables with milk. Stir into soup.
