Creamy Mushroom Soup with Rosemary Breadcrumbs
As the days are starting to warm, you might find it odd that I am sharing Creamy Mushroom Soup with Rosemary Breadcrumbs, but those of you who have been following me for a while know that I’m a soup-year-round kinda girl! I love making it, eating it, freezing it, defrosting it, eating it…you get the drift!
This soup is so flavorful and has a gorgeous creamy texture. Using woodsy herbs such as rosemary, sage and bay leaf makes this a richly flavored soup. Using a high-speed blender to make it into a creamy, silky soup is divine! Topping it with crunchy rosemary croutons and sautéed shiitake mushrooms gives it such a pleasing texture. It will be hard to stop at just one bowl!
Begin making the soup by getting all of your ingredients ready. Quarter the mushrooms, chop the onion and shallots, mince the garlic and have the rest of the ingredients measured and ready to go. This isn’t a stir-fry where everything needs to be cooked very quickly one after another, but if you get in the habit of having your “mis en place”, you will make life easier for the chef!
Melt the butter and olive oil and add the onions and shallots. Once softened and slightly caramelized, add more butter and mushrooms. Once the mushrooms are well cooked, add the garlic, cream sherry, vinegar and hers. Cook for a bit to combine and then add the stock and simmer for 30 minutes.
In a blender, purée the soup until it’s nice and creamy, transfer it back to the pot and add the heavy cream. Stir it until it’s heated through.
For the toppings, put the bread and rosemary into a food processor and pulse until coarse crumbs form.
Heat a large skillet and add olive oil and then sliced shiitake mushrooms. Sauté until the are caramelized and tender and set aside.
In the same skillet, add a bit more olive oil and add the bread crumbs. Stir until they are golden and crisp. Season with salt and set aside.
To serve the soup, ladle it into bowls and top with the sautéed mushrooms and the rosemary breadcrumbs. Add some herbs to the top for color, if you prefer.
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Creamy Mushroom Soup with Rosemary Breadcrumbs
Makes: 6-8 servings
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Ingredients
Creamy Mushroom Soup:
- 4 tbsp butter
- 2 tbsp olive oil
- 1 large onion, diced
- 2 large shallots, diced
- 2 & 1/2 pounds baby portobello or cremini mushrooms, stemmed and quartered
- 2 cloves garlic, minced
- 1/4 cup cream sherry (see Chef’s Note)
- 3 tbsp balsamic vinegar
- 4 sprigs sage
- 1 bay leaf
- 1 sprig rosemary
- 2 quarts stock (vegetable, chicken, or beef)
- 1/2 cup heavy cream
- kosher salt
- freshly cracked black pepper
Toppings:
- 1/2 pound ciabatta bread, cubed
- 2 tsp chopped rosemary
- olive oil
- 1/2 pound shiitake mushrooms, trimmed
- kosher salt
- freshly cracked black pepper
Instructions
Creamy Mushrooms Soup:
Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add 2 tablespoons of butter and the olive oil. Once melted, add the onion and shallots. Season with a good pinch of salt and pepper. Sauté until softened and slightly caramelized.
Add the remaining 2 tablespoons of butter, along with the mushrooms. Mix well and cook for about 8-10 minutes, stirring often. Season again. Stir in the garlic. Cook another minute or so.
Add the cream sherry, balsamic vinegar, sage, bay leaf, and rosemary. Bring the mixture to a simmer and cook for about 5 minutes. Pour in the stock. Season well and bring the liquid to a boil. Reduce the heat to medium-low and simmer the soup for 30 minutes, stirring often.
Ladle the soup into a blender and blend for 2 minutes until smooth (work in two batches if needed). Transfer the soup back to the pot over low heat and stir in the heavy cream until heated through. Taste the soup and season to your liking.
Serve warm with the pan-roasted mushrooms and rosemary breadcrumbs (instructions below) over top.
Toppings:
Add the bread and rosemary to a food processor. Pulse until coarse crumbs form. Set aside.
Heat a large 12” skillet over medium-high heat. Add enough olive oil to coat the bottom. Once hot, add the mushrooms. Cook until caramelized and tender, just a few minutes. Season with salt and pepper to taste. Transfer the mushrooms out of the skillet and reserve for the soup.
Add a little more olive oil to the skillet, enough to come up the sides about 1/8”, and lower the heat to medium-low. Once the oil is hot, add the breadcrumbs. Spread into an even layer. Stir the breadcrumbs until they’re golden and crisp. Season with a pinch of salt. Use a slotted spoon to transfer the breadcrumbs to a plate lined with paper towels. Reserve for the soup.
Chef’s Note:
If you don’t have cream sherry in your pantry, combine 1/4 cup of dry sherry with 1/2 teaspoon dark brown sugar and mix until the sugar is dissolved as much as possible.
Recipe by The Original Dish
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