Rustic Creamy Mushroom Soup

With mushroom ‘croutons’

Print Recipe

Servings: 4-6

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.