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."


30 m servings 494 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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.
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  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 g...

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 b...

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...