Southern Mushroom Soup

Southern Mushroom Soup


"A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal."

Ingredients 30 m {{adjustedServings}} servings 494 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
  2. Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.
  3. When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
  4. Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.
Tips & Tricks
Broccoli Cheese Soup

See how to make quick-and-easy cheese soup with broccoli.

How to Make Homemade Chicken Noodle Soup

Watch Chef John make a simple, soothing chicken noodle soup.

Rate recipe

Your rating


Reviews 56

  1. 69 Ratings


I don't know about it being southern, but with a couple changes it was great. I didn't do the bread and cheese part, I just served it as soup. I added a little worchestershire sauce and some garlic powder for flavor, and that instantly made a huge difference. I chopped portobello mushrooms into good sized pieces and the flavor was delicious. I'll definitely make again. It's hard to believe that this was so quick.


Great recipe,but I found it better to fry the mushrooms in the butter,then add the flour to make a roux,and then add other liquids.Frying the mushrooms brings out more of the flavour than just boiling it,apart from that? Faultless.


I used the same ingredients - just in a slightly different order: I sauted the mushrooms, onions (and some garlic) in the butter. I then added the broth, cream and milk (reserving a few TBLS to mix with the flour). Brought to a boil and then added the flour/milk mix to thicken - reducing the heat and stirring well. Once ready to serve - I added some cooked crumbled bacon and sprinkled some cheese over each bowl. Served with french bread on the side. Awesome and easy meal with simple ingrediants. A keeper recipe for sure!!