If there’s going to be one soup on your Christmas table, it should be this! Creamy mushroom soup full of rich flavor and topped with crispy rosemary breadcrumbs.
Yesterday we kicked off a Week of Christmas Giveaways here on the blog, and I couldn’t be more excited to bring you day 2 with Vitamix!
When it comes to a strong and reliable blender, you’ll have a hard time convincing me that there is any better blender than a Vitamix. I’ve been using one for years and couldn’t live without it in the kitchen…especially around the holidays!
This time of year is when we’re making soup the most, and if you want a creamy soup, you need a really high-powered blender to achieve the perfect silky-smooth consistency. And this creamy mushroom soup is no exception.
Onion and shallots cooked down in butter and olive oil, mushrooms caramelized with sherry wine, lots of woodsy herbs (rosemary, sage, and bay leaf), a touch of balsamic vinegar for a little tangy flavor, and a splash of cream to add some more richness…because it is the holidays after all!
Everything is simmered together and then blended until smooth. After one taste, you’ll want to cozy up on the couch in front of a fire and eat this soup all winter long. And of course I had to add a few more special touches, so I quickly pan-roasted some shiitake mushrooms and made crispy rosemary breadcrumbs for the topping. And trust me, they’re both very much necessary!
*giveaway now closed*
For all the details on how to enter the giveaway, head over to Instagram. We’re giving away a Vitamix Venturist V1200 (so you can make the perfect creamy mushroom soup!). For a bonus entry, make sure to leave a comment on this blog post below!
I hope you love this recipe and add it to your Christmas menu this year. And if you’ll be entertaining this season, you’ll definitely want to check back tomorrow for day 3 of the giveaways!!Print
Creamy Mushroom Soup with Rosemary Breadcrumbs
a very simple and flavorful creamy mushrooms soup with crispy rosemary breadcrumbs
servings: 6 larger portions / 8-10 appetizer portions
Creamy Mushroom Soup
- 4 tbsp butter
- 2 tbsp olive oil
- 1 large onion, diced
- 2 large shallots, diced
- 2 ½ lbs baby portobello mushrooms, stemmed and quartered
- 2 cloves garlic, minced
- ¼ cup creamy sherry
- 3 tbsp balsamic vinegar
- 4 sprigs sage
- 1 bay leaf
- 1 sprig rosemary
- 2 qts stock (vegetable, chicken, or beef)
- ½ cup heavy cream
- kosher salt
- freshly cracked black pepper
- ½ lb ciabatta bread, cubed
- 2 tsp chopped rosemary
- olive oil
- ½ lb shiitake mushrooms, trimmed
- kosher salt
- freshly cracked black pepper
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 creamy 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 (recipes below) over top.
- 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.
[This post is sponsored by Vitamix. Thank you for supporting the brands I love!]