Recipe by our talented culinary team from Restaurant Associates. Available Tuesday-Sunday in our Visitor Center Café from 11:00 am–3:00 pm.

Taste the season in every spoonful of this comforting autumn favorite—hearty carrots, celery, and onion mingle with earthy mushrooms and garden greens in a rich, savory harmony. Makes 8-10 hearty servings.

Ingredients

  • 2 lbs button mushrooms, sliced (or mix of button & cremini)
  • 2 medium carrots, peeled & diced
  • 2 celery ribs, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp canola oil
  • 6 Tbsp butter (¾ stick)
  • 6 Tbsp all-purpose flour
  • 1 ½ tsp dried tarragon (or 1 Tbsp fresh, chopped)
  • 1 quart (4 cups) chicken or vegetable stock (plus a little more if needed)
  • 2 cups water
  • 1 cup heavy cream
  • Salt & pepper, to taste
  • A squeeze of fresh lemon juice (to brighten at the end)

Instructions

  1. Prep the vegetables: Dice carrots, celery, onion, and mince garlic. Slice mushrooms.
  2. Make the roux: In a saucepan, melt butter over medium heat. Stir in flour and cook 3–4 minutes, whisking until lightly golden. Set aside.
  3. Sauté the base: In a large pot, heat canola oil. Add mushrooms, onion, carrot, celery, and garlic. Cook until softened and fragrant, 8–10 minutes.
  4. Build the soup: Add stock and water. Bring to a simmer.
  5. Thicken: Whisk roux into the pot a spoonful at a time, stirring well to avoid lumps. Simmer gently 10 minutes until thickened.
  6. Finish: Stir in heavy cream and tarragon. Simmer 15–20 minutes, stirring occasionally.
  7. Season: Taste and adjust with salt, pepper, and a splash of lemon juice to balance the richness.

Explore the Campbell Collection of Soup Tureens

Artfully crafted in fascinating forms, the Campbell Collection of Soup Tureens features sculpted metals, precious porcelains, and elegant earthenwares among the materials found in this wide range of tureens and soup-related objects made in Europe, Asia, and America. The dates range from 1720 to modern times.

The genesis of the Campbell Collection dates to 1966, when John T. Dorrance Jr., chairman of the Campbell Soup Company, and W. B. Murphy, the company president, decided to begin collecting these splendid pieces. The collection came to Winterthur and the gallery opened in 1997. 

Come see for yourself why guests from around the world have enjoyed the Campbell Collection of Soup Tureens at Winterthur. Plan your visit today!