Essence: Earthy base, Nordic tang, bold finish.
Crimini Mushroom Soup with Rye Croutons + Pickled Mushroom & Chili Oil
Description
This creamy mushroom soup bridges American ingredients and Nordic tradition. Inspired by Kennett Square — the Mushroom Capital of the U.S. — and rooted in Swedish cooking’s love for pickling and earthy flavors, it layers sautéed crimini mushrooms, warming allspice, and tangy quick-pickled mushroom garnish. Rye croutons add crunch, while chili oil delivers a bold, modern twist.
Ingredients
For Rye Croutons:
For Quick-Pickled Mushrooms:
Instructions
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Instructions:
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Pickled Mushrooms (make ahead): In saucepan, bring water, vinegar, sugar, salt, and spices to boil. Add mushrooms, simmer 2–3 min. Transfer to jar with liquid, cool, refrigerate ≥1 hr.
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Rye Croutons: Toss rye cubes with olive oil, garlic powder, salt. Toast at 375°F (190°C) for 10–12 min.
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Soup Base: In large pot, melt butter + oil. Add shallot, garlic, leek; sauté 5–7 min.
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Mushrooms: Add crimini + thyme. Cook until golden and liquid evaporates (10 min).
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Simmer: Add stock + soy sauce. Boil, then simmer 15 min.
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Blend: Puree for silky texture (or leave rustic).
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Finish: Stir in milk + yogurt/Skyr. Add allspice, season with salt + pepper.
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Serve: Ladle into bowls. Top with rye croutons, a spoonful of pickled mushrooms, drizzle of chili oil, sprinkle of dill.
Note
Serving Notes
- Chili oil adds warmth and contrast to cool fall nights.
- Pickled mushrooms = a Scandi nod, balancing richness.
- Excellent as a centerpiece soup or a Thanksgiving starter.
Mushroom soup, Kennett Square, Scandinavian recipe, fall comfort food, rye bread croutons, chili oil, Swedish-American fusion, quick-pickled mushrooms
