Golden State Mushroom Soup Recipe

5 4 4
Golden State Mushroom Soup Recipe
Golden State Mushroom Soup Recipe photo by Taste of Home
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Golden State Mushroom Soup Recipe

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5 4 4
Publisher Photo
Mushrooms have become very popular in my area, but they've long been a favorite of mine. After years of searching for a good mushroom soup recipe, I gave up and created my own.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon chicken bouillon granules
  • 1 cup (8 ounces) sour cream
  • Minced fresh parsley, optional

Directions

In a large saucepan, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Gradually stir in the milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Sprinkle with parsley if desired. Yield: 4-6 servings.
Originally published as Golden State Mushroom Soup in Country Extra September 1998, p49

Nutritional Facts

1 cup: 238 calories, 17g fat (11g saturated fat), 55mg cholesterol, 749mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 7g protein.

  • 1 pound fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon chicken bouillon granules
  • 1 cup (8 ounces) sour cream
  • Minced fresh parsley, optional
  1. In a large saucepan, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Gradually stir in the milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Sprinkle with parsley if desired. Yield: 4-6 servings.
Originally published as Golden State Mushroom Soup in Country Extra September 1998, p49

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Reviews forGolden State Mushroom Soup

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Weenz User ID: 205569 244215
Reviewed Feb. 21, 2016

"This soup is so rich and creamy and so quick and simple to throw together. I get raves about it every time I make it. I have made no other mushroom soup since finding this recipe. It's awesome! Every time!"

MY REVIEW
buffalonana User ID: 4800215 233122
Reviewed Sep. 19, 2015

"Best mushroom soup I've made. I did subsitute Half & Half for the sour cream. I also added more mushrooms as my family loves them. The second time I made the soup I used green onions sliced and like the flavor and presentation of the green in the soup."

MY REVIEW
deeboo User ID: 4564304 202814
Reviewed Jan. 31, 2013

"Amazing soup. Have made it twice in one week! Rich and flavorful"

MY REVIEW
nannypants User ID: 1714879 68346
Reviewed Mar. 3, 2010

"My family loves the soup and I have made it many times. I have a 4H group come to my house once a month and a couple of the teens showed up early, I offered them some soup and they had to get the recipe for their family!!!"

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