Mushrooms and Onions in Creamy Potato and Rutabega Soup


This earthy soup is very satisfying. It is especially satisfying when the weather turns colder and you want something to warm you. Here potatoes and rutabaga, which provide some depth to the flavor of the soup, are cooked in the stock and then pureed. To maximize the flavor of the mushrooms, they and the onions are sauteed with wine before being added to the soup.


  • 6 cups of sliced mushrooms (1 lb. of cremini mushrooms, wiped clean with stems cut off)
  • 2 cups of chopped onion (1 medium yellow or white onion)
  • 3 tbsp. white wine
  • 2 tbsp. mushroom stock (Pacific brand)
  • 4 cups of mushroom stock (minus the 2 tbsp. for the onions)
  • 4 cups of vegetable stock
  • 4 cloves garlic, peeled and thinly sliced
  • 1 bay leaf
  • 1 tbsp. dried thyme leaves, crushed
  • 1 tbsp. dried parsley leaves, crushed
  • 2 cups of sliced potatoes, (2 small to medium russets, peeled)
  • 1 cup of sliced rutabaga (1 small rutabaga, peeled)
  • Stems from mushrooms
  • Salt and pepper to taste

Put the potatoes, rutabaga, garlic, herbs and mushroom stems into a stock pot along with the 4 cups of the stock. Bring to a boil and then reduce the heat and simmer for 30 minutes.


While the potatoes and rutabaga are cooking, put the sliced onions in a non-stick pan and cook over medium heat until they have become soft and golden. Then add the sliced mushrooms to the pan and continue cooking over medium heat. When the mushrooms have lost their water and the vegetables start to stick to the pan, add the wine to the pan and continue cooking until the wine has evaporated. Then add 2 tablespoons of mushroom stock and cook until it starts to evaporate. Stir with a spoon to get all the brown, sticky parts off the bottom of the pan. Turn off the heat.


Carefully, as it is very hot, use a stick blender to puree the potatoes, rutabaga and broth.  Add the rest of the stock and stir to blend. Spoon the sautéed mushrooms and onions into the soup mixture. Taste for seasoning. Simmer everything together for 20 minutes.

I like to serve the soup with an Apple, Celery and Walnut Salad with Honey-Mustard Vinaigrette and some bread.


You can freeze the leftover soup. If using glass jars, be sure to leave enough space at the top so that when the soup freezes and expands it doesn’t break the glass jar. As always, be sure to label and date the containers.

Leave a Reply

Your email address will not be published.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