Rustic Creamy Mushroom Soup with mushroom ‘croutons’ - Carolina Country

Rustic Creamy Mushroom Soup With mushroom ‘croutons’

3.4/5 rating (5 votes)
Rustic Creamy Mushroom Soup

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. 


  • 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


  1. 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.

  2. 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. 

  3. Bring to a slow boil, then turn to low; cover and simmer about 30 minutes. Garnish with the roasted mushroom ‘croutons’ and thyme.

  4. 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

Rate this recipe

3.4/5 rating (5 votes)

Share this recipe

Leave a comment

You are commenting as guest.