Feed My Love For the Home

{recipe} mushroom soup with winter vegetables













This past weekend was the annual soup party at a friend’s house, “the amazing graze”. Every year it truly is delicious and an amazing spread of food. This year I wasn’t able to attend, but I sent my soup along for the grazers. Gavin and I had some of it last night and it had¬†definitely¬†thickened up and was really good. We had if with some crusty bread spread with brie. The flavors were all really rich and I liked being able to learn new things about cooking while making soup. I had never roasted a whole clove of garlic before and it was quite yummy. I added some sage sausage to the soup to gav it up a bit. It would be really good with barley, brown rice, other root vegetables or even a drizzle of maple syrup or cinnamon. Gavin says it tastes way better than it looks. ūüôā thanks lovey.

  • 2 head(s)¬†Garlic
  • 6 tablespoon(s)¬†Unsalted Butter
  • 2 large¬†Onions,¬†chopped
  • 1 1/2¬†pound(s)¬†Assorted Wild Mushrooms,¬†sliced, stems reserved
  • 8 Carrots,¬†peeled and cut into 1/2-inch pieces
  • 2 Ribs Celery,¬†chopped
  • 8 sprig(s)¬†Fresh Parsley
  • 1/4¬†cup(s)¬†Chopped Fresh Parsley
  • 1 Bay Leaf
  • 1 (about 2 1/4 pounds)¬†Butternut Squash,¬†peeled, seeded, and cut into 1/2-inch cubes
  • 1 cup(s)¬†Light Red Wine,¬†such as pinot noir
  • 2 teaspoon(s)¬†Salt
  • teaspoon(s)¬†Coarse-Ground Pepper
  • 2 tablespoon(s)¬†Fresh Lemon Juice


  1. Roast the garlic: Heat oven to 400¬įF. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft — about 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.
  2. Make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized — about 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft — about 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.
  3. Make the soup: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden — about 3 minutes per batch. Add the remaining onion and cook until softened — about 3 minutes. Add the squash and remaining carrots and cook for 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender — about 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.
  4. Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 2 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in chopped fresh parsley and lemon juice.