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Tomato Mushroom Soup

 Tomato Mushroom Soup
This soup recipe came about while I was experimenting with the goodies from my garden…I serve it often to my family, especially in the winter. —Bonnie Hawkins, Elkhorn, Wisconsin
12 ServingsPrep: 10 min. Cook: 45 min.

Ingredients

  • 1 pound sliced fresh mushrooms
  • 6 tablespoons butter, divided
  • 2 medium onions, finely chopped
  • 1 garlic clove, minced
  • 2 medium carrots, chopped
  • 3 celery ribs, finely chopped
  • 3 tablespoons all-purpose flour
  • 8 cups beef broth
  • 2 medium tomatoes, peeled, seeded and chopped
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons minced fresh parsley
  • Sour cream, optional

Directions

  • In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons
  • butter until tender. Remove mushrooms with a slotted spoon; set
  • aside and keep warm.
  • In the same kettle, saute the onions, garlic, carrots and celery in
  • the remaining butter until tender. Stir in flour until blended. Add
  • the broth, tomatoes, tomato sauce, salt, pepper and half of the
  • reserved mushrooms. Cover and simmer for 30 minutes.
  • Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5

2 of 2

Tomato Mushroom Soup (continued)

Directions (continued)

  • minutes or until heated through. Garnish with sour cream if desired.
  • Yield: about 12 servings (3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 111 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 981 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g protein.