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Country Mushroom Soup Recipe

Country Mushroom Soup Recipe

The big fresh-mushroom flavor of this soup sets it apart from other recipes I've tried. After preparing this family favorite for guests, I frequently get recipe requests. -Elsie Cathrea, Elmira, Ontario
TOTAL TIME: Prep: 25 min. Cook: 30 min. YIELD:4 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 2 bay leaves
  • 2/3 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 3 tablespoons vegetable oil
  • 4 to 5 cups sliced fresh mushrooms (about 1 pound)
  • 2/3 cup half-and-half cream or milk

Directions

  • 1. In a 2-qt. saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally.
  • 2. Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves. Yield: 4 servings.

Nutritional Facts

1 serving (1 cup) equals 305 calories, 26 g fat (11 g saturated fat), 51 mg cholesterol, 916 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Country Mushroom Soup

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MY REVIEW
Reviewed Jan. 9, 2015

"This soup is soooo good!!! Perfect with whole wheat rolls, from TOH, and a salad on a snowy night. Thank you, Elsie Cathrea."

MY REVIEW
Reviewed Oct. 27, 2014

"Very good, I've been making this since 2004. One recipe usually serves three adults."

MY REVIEW
Reviewed Feb. 23, 2013

"Nice, creamy soup that was easy make. Definitely a keeper."

MY REVIEW
Reviewed Mar. 21, 2012

"The best mushroom soup I have ever had and all I had to do was reduced the salt for my diet requrments."

MY REVIEW
Reviewed Mar. 13, 2012

"Very nice and simple. I usually don't mess with the recipe the first time, but I used skim milk, added garlic and reduced the oil to lower the calories. Nice flavor"

MY REVIEW
Reviewed Dec. 23, 2011

"I did not have celery but followed the recipe otherwise. I did double it and it served 4 adults with no leftovers. I have made this twice and both times it was fantastic. This soup was perfect on a cold snowy Colorado night!"

MY REVIEW
Reviewed Dec. 18, 2011

"very good! I didn't have celery so I used bok choy and added a little jalapeno."

MY REVIEW
Reviewed Feb. 1, 2011

"It was fantastic!! I doubled the recipe ~mushrooms and all. My children thought it was "mushroom overload" so next time I'll double everything but the mushrooms. :)"

MY REVIEW
Reviewed Dec. 2, 2010

"Absolutely delicious! Will double the recipe next time!"

MY REVIEW
Reviewed Apr. 3, 2010

"whole family loved it!"

MY REVIEW
Reviewed Oct. 7, 2009

"this is by far the best fresh mushroom soup recipe i have made. YUMMY!!"

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