Rustic Creamy Mushroom Soup with crispy mushroom croutons! (also a luscious pot pie filling)

bowl of rustic mushroom soup



Tis the season for comforting soups on the couch with a crackling fire in PJs… like this Rustic Creamy Mushroom Soup. Makes a delicious pot pie filling too!

I don’t know about y’all, but this is soup and stew season for me. And I don’t need anything  too fancy either. 

Most of us have mushroom farms nearby and can find on Saturdays at our local farmers’ markets.  But if not, we’re fortunate to have a good mix to choose from at our local grocery stores.  

Speaking of mushrooms…  let’s talk UMAMI for a minute.  Umami is one of the five basic tastes, alongside sweet, bitter, salty, and sour. Do you know what that is?  Heard the word but clueless?  Here’s a nutshell description from the The Mushroom Council:

Umami is the fifth basic taste after sweet, salty, bitter and sour.

Derived from the Japanese word umami, meaning “delicious,” umami (pronounced oo-MAH-mee) is described as a savory, brothy, rich or meaty taste sensation. To scientists, umami indicates a high level of glutamate, an amino acid and building block of protein. To chefs and food lovers, it’s a satisfying sense of deep, complete flavor, balancing savory flavors and full-bodied taste with distinctive qualities of aroma and mouthfeel. Foods like mushrooms, tomatoes, Parmesan cheese and green tea are rich in umami.

Mushrooms are a mouthful of umami!  They add a distinct richness hard to put into words. And when you r.o.a.s.t them… goodness gracious!  You just amplify the umaminess! (<— I made up that word.)  If interested, here are other umami rich foods to keep on hand and enjoy.

If pot pie is your thing on a chilly winter’s day, simply use a little less broth or thicken with a cornstarch slurry… top with a crust or mashed taters and bake until nice and bubbly.  You can even fix for your meat lovers by adding some deboned rotisserie chicken!  No matter which way, I do hope you’ll add these things to your shopping list and make some.  You’ll be so glad you did.

Enjoy with a side of my Buttery Cinnamon Bun Popovers too.  The sweet and savory combination is a harmonious pairing!

This recipe created for and published in Carolina Country Magazine December 2023  © (copyrighted)
Propping/styling and photography by
Wendy Perry

Carolina Country Magazine Contributing Recipes Editor

Be sure to visit (and share) my online stores:
Aunt Dee Dee’s Kitchen …my unique seasonings (including salt-free), kitchen doodads & more!

Rada Knives and Kitchen Tools  USA made budget-friendly cutlery (great for gifting)
Watkins 1868 Store. Did your mama and grandma buy from “the Watkins Man?” The best vanilla…

Credentials @ LinkedIn

Disclosure:  I only recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.


Find me on social media:
Wendy’s HOME EConomics! Page on FB    @culinaryadventuristwendy on IG
Aunt Dee Dee’s Kitchen Page on FB      

@auntdeedeeskitchen on IG

Rustic Creamy Mushroom Soup

Tis the season. Hurry here. Run shop there. Everybody gets so busy readying for the holiday season ahead. I think time needs to be taken to just slow down and enjoy a comforting meal with ourselves, or those around us. This hearty soup is full of flavor and will warm you to your bones… exactness not required! Serve with my Buttery Cinnamon Bun Popovers.
Course: Brunch, Main Course, Soup
Cuisine: American
Keyword: creamy, mushroom soup, roasted mushroom, rustic, umami
Author: Wendy Perry


  • 3 8 oz. cartons assorted mushrooms (1 whole, 2 sliced)
  • 4 tablespoons oil divided
  • 3 large cloves garlic divided
  • 2 tablespoons butter
  • 2 large carrots peeled and roughly chopped
  • 2 stalks celery diced
  • 1 large turnip diced
  • several large shallots thinly sliced
  • 1 package fresh poultry blend mix (produce dept.)
  • 3 cups vegetable broth
  • cup sherry
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon paprika
  • freshly cracked black pepper
  • salt (taste when done before salting)
  • 1 cup milk optional


  • Preheat oven (or toaster 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. (You can drain, but I like to leave the garlicky oil to spoon onto soup with the mushrooms.)
  • 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.


Variations... if pot pie is your thing, simply lessen the broth or thicken with a cornstarch slurry. Pour into baking dish and top with pie crust brushed with butter (your own or store bought) or creamy mashed potatoes. 
For meat lovers, stir in some deboned rotisserie chicken!  

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

Related Post:

Wendy’s Deviled Crab Carteret

Being able to use any type of crabmeat makes this recipe budget-friendly. Use fresh NC crab when possible. Wonder why it’s called “deviled” crab? Because of the heat!

Read More »
spring strawberry slaw

Spring Strawberry Slaw with honey citrus dressing

We know spring has arrived when we see strawberry fields opening all around! Stop by your local farm and get some to make my citrusy fresh strawberry slaw, great to serve alongside all sorts of things, especially my deviled crab.

Read More »
Scroll to Top

don't miss out on table gossip....

subscribe to my fun newsletter!