Crimini Mushroom Soup with Rye Croutons + Pickled Mushroom & Chili Oil

Essence: Earthy base, Nordic tang, bold finish.

Prep Time 30 mins

Cook Time 15 mins

Rest Time 1 hr

Total Time 1 hr 45 mins

Cuisine: American, Swedish

Courses: Lunch, Soup

Difficulty: Beginner

Servings: 4

Best Season: Fall

Dietary: Mushrooms, Vegetables, Roots + Plant Forward

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

1 lb crimini mushrooms (cleaned + sliced)
2 tbsp unsalted butter
1 tbsp olive oil
1 large shallot (finely chopped)
2 cloves garlic (minced)
1 leek (white + light green)
3 cups vegetable stock (or chicken stock)
1 cup whole milk (or light cream)
½ cup Greek yogurt (or Skyr for Nordic tang)
1 tsp fresh thyme leaves
1 tsp ground allspice (for Swedish warmth)
1 tbsp soy sauce (for deep umami)
Sea salt + black pepper
2–3 tsp chili oil (to finish)
Fresh dill (for garnish)

For Rye Croutons:

4 slices dark rye bread, cubed
1 tbsp olive oil
½ tsp garlic powder
Pinch of sea salt

For Quick-Pickled Mushrooms:

1 cup small mushrooms (button or sliced crimini)
½ cup water
½ cup white wine vinegar (or apple cider vinegar)
2 tsp sugar
1 tsp kosher salt
½ tsp black peppercorns
½ tsp mustard seeds
1 sprig dill (or ½ tsp dill seeds)
1 bay leaf

Instructions

1
Instructions:
2
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.
3
Rye Croutons: Toss rye cubes with olive oil, garlic powder, salt. Toast at 375°F (190°C) for 10–12 min.
4
Soup Base: In large pot, melt butter + oil. Add shallot, garlic, leek; sauté 5–7 min.
5
Mushrooms: Add crimini + thyme. Cook until golden and liquid evaporates (10 min).
6
Simmer: Add stock + soy sauce. Boil, then simmer 15 min.
7
Blend: Puree for silky texture (or leave rustic).
8
Finish: Stir in milk + yogurt/Skyr. Add allspice, season with salt + pepper.
9
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.

Keywords: Mushroom soup, Kennett Square, Scandinavian recipe, fall comfort food, rye bread croutons, chili oil, Swedish-American fusion, quick-pickled mushrooms

The Story

Pennsylvania’s Kennett Square isn’t just quaint — it’s the Mushroom Capital of the World, producing over half of America’s mushrooms in one concentrated corner of farmland . What began as a late-1800s Quaker experiment grew into a thriving community industry, carried on by generations of Italian and Mexican workers.

For Swede Dish, Kennett’s earthy crimini mushrooms are a perfect canvas. Instead of leaning into luxury with truffle oil, this version takes a Scandinavian preservation twist — topping the soup with quick-pickled mushrooms — and a modern kick from a drizzle of chili oil. The result is balanced: creamy, earthy, tangy, and just a little fiery.