Garlicky Mushroom Soup


The reason I bought a package of mushrooms at my last trip to Winco escapes me. I normally use mushrooms for something or other but so far haven’t needed them for anything this week. Not wanting the mushrooms to go bad, I opted to turn the package of mushrooms into mushroom soup. I again turned to my Soup Bible for a recipe and modeled my soup after the Mushroom, celery, and garlic recipe I found in there.


  • 2 8-oz packages of baby bella mushrooms; washed, stems trimmed, and roughly chopped
  • 4 8-oz cans of sliced mushrooms
  • 4 celery stalks, washed and sliced
  • 2 shallots, halved
  • 3 garlic cloves
  • 1 T. fresh rosemary
  • 1T. fresh thyme
  • 1/2 c. white wine
  • 1 qt. beef stock
  • 1/4 c. half & half
  • salt & pepper to taste
  • dash of ground nutmeg


  1. Combine fresh mushrooms, shallots, garlic, celery, herbs, and wine in medium-sized heavy-duty pot and heat on high until boiling. Turn heat down and simmer for 30 to 40 minutes.
  2. Add canned mushrooms and half the stock. Puree in blender or food processor and return to pot. Add the rest of the stock and half & half. Return to a boil. Add dash of nutmeg and salt and freshly ground pepper to taste.
  3. Serve hot with garlic parmesan croutons and celery leaves as a garnish and crusty bread on the side.
Note: You can make this dish vegetarian by using vegetable stock.

The end result was a gritty substance that tasted OK. I added a ton of salt because the flavor was slightly tasteless. The the original recipe called for 2 tablespoons of Worcestershire Sauce, and I forgot to add that. When the soup sits the mushroom begins to separate from the broth. I wish it turned out a little creamier — like the lentil soup I made the other day.

However, even a so-so soup tastes good when you dip a good crusty bread in it. As long as I have some bread, I’ll eat up the leftovers.

Recipe rating: 

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