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Favorite Marvelous Mushroom Soup

 Favorite Marvelous Mushroom Soup
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Favorite Marvelous Mushroom Soup (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 cup) equals 229 calories, 16 g fat (11 g saturated fat), 59 mg cholesterol, 358 mg sodium, 12 g carbohydrate, 1 g fiber, 6 g protein.