Wild Mushroom Soup

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a creamy soup made from shiitake and creminii mushrooms.
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Kimberly visits Blackberry Farm in Walland, Tenn. to learn all about their mushrooms, then returns to the kitchen, with special guest Josh Turner, to make some inspired dishes from these earthy treasures, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: 18-20 minutes | Yield: 4 servings


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup onions, small dice
  • 2 tablespoons garlic, minced
  • 1 1/2 pounds shiitake and cremini, stems removed and sliced thin
  • Salt
  • Pepper
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons sherry


In a large pot melt the butter and olive oil. Add the onions and cook until translucent about 2 minutes. Add the garlic and cook an additional minute. Add all the mushrooms and cook until soft about 10-12 minutes. Season with salt and pepper.

Remove some of the sauteed mushrooms and reserve to garnish each bowl of soup. Add the chicken stock, heavy cream and sherry and let simmer for 5 minutes. Using a blender puree the soup until smooth.

Pour soup into bowls and top each bowl with sautéed mushrooms as a garnish.

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