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Mushroom Onion Soup

 Mushroom Onion Soup
Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16.
4 ServingsPrep: 10 min. Cook: 25 min.


  • 2 cups (8 ounces) fresh mushrooms
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley


  • Trim mushroom stems level with the caps; finely chop stems and thinly
  • slice caps.
  • In a large saucepan, melt butter; add mushrooms and onions. Cook and
  • stir over low heat for 5 minutes. Blend in flour; add broth, salt
  • and pepper. Cook and stir until mixture comes to a boil. Reduce
  • heat. Add rice and bay leaf; cover and simmer for 15-20 minutes or
  • until the rice is tender. Discard bay leaf. Sprinkle with parsley.
  • Yield: 4 servings (about 1-1/2 quarts).
Nutritional Facts:Diabetic Exchanges: One serving (prepared with margarine, low-sodium broth and no added salt) equals 1 vegetable, 1 fat, 1/2 starch; also; 118 calories, 26 mg sodium, 1 mg cholesterol,

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Mushroom Onion Soup (continued)

Nutritional Facts: 10 gm carbohydrate, 8 gm protein, 5 gm fat.