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Southern Mushroom Soup

Southern Mushroom Soup

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
SOUTHERNGIRL3

SOUTHERNGIRL3

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Directions

  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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Reviews

CHICAGOJD
51

CHICAGOJD

7/6/2006

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.

danaj
44

danaj

9/26/2007

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.

DREGINEK
38

DREGINEK

11/16/2008

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!!

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