Favorite Marvelous Mushroom Soup Recipe

5 7 12
Favorite Marvelous Mushroom Soup Recipe
Favorite Marvelous Mushroom Soup Recipe photo by Taste of Home
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Favorite Marvelous Mushroom Soup Recipe

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5 7 12
Publisher Photo
Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound fresh mushrooms, sliced
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) beef or vegetable broth
  • 1 cup (8 ounces) sour cream
  • 1/2 cup half-and-half cream
  • 1/2 cup evaporated milk
  • 1 teaspoon lemon juice
  • Dash hot pepper sauce
  • Salt and pepper to taste

Directions

In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil. Yield: 6 servings.
Originally published as Marvelous Mushroom Soup in Country Woman January/February 1998, p29

Nutritional Facts

1 cup: 229 calories, 16g fat (11g saturated fat), 59mg cholesterol, 358mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 6g protein.

  • 1/2 pound fresh mushrooms, sliced
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) beef or vegetable broth
  • 1 cup (8 ounces) sour cream
  • 1/2 cup half-and-half cream
  • 1/2 cup evaporated milk
  • 1 teaspoon lemon juice
  • Dash hot pepper sauce
  • Salt and pepper to taste
  1. In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil. Yield: 6 servings.
Originally published as Marvelous Mushroom Soup in Country Woman January/February 1998, p29

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Reviews forFavorite Marvelous Mushroom Soup

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Heather User ID: 9039154 261531
Reviewed Feb. 19, 2017

"This soup was easy to make and tastes incredible! Another new favourite!"

MY REVIEW
ahmom User ID: 3426126 252448
Reviewed Aug. 10, 2016

"This was excellent!"

MY REVIEW
mamoonis User ID: 1665915 53039
Reviewed Jan. 6, 2013

"Doubled the mushrooms, used 1 cup total 1/2 & 1/2 instead of evaporated milk and added beef flavoring. Wouldn't use more spices than called for. Yummy! Definitely making again."

MY REVIEW
tlgilmore User ID: 4535858 51148
Reviewed Aug. 27, 2012

"My husband and I really enjoyed this tonight. Only modifications I made were: extra mushrooms, a little extra garlic and I used fresh tarragon. Served it with crusty bread. Yummy!"

MY REVIEW
laceysellers User ID: 5112879 79618
Reviewed Mar. 23, 2011

"I agree that it needs more mushrooms, but this soup was absolutely delicious! My whole family enjoyed."

MY REVIEW
melodious88 User ID: 4245799 202562
Reviewed Dec. 29, 2010

"I would also add more mushrooms next time, but the flavor is great! Definitely a keeper!"

MY REVIEW
twodots User ID: 3323335 21903
Reviewed Jan. 19, 2010

"This soup is wonderful The only change I made was to add more mushrooms. Yum-yum."

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