Mushroom Onion Soup Recipe

5 4 5
Mushroom Onion Soup Recipe
Mushroom Onion Soup Recipe photo by Taste of Home
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Mushroom Onion Soup Recipe

Read Reviews
5 4 5
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 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

Directions

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 if desired, 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).
Originally published as Mushroom Onion Soup in Country Woman January/February 1993, p33

Nutritional Facts

1-1/4 cups: 118 calories, 5g fat (0 saturated fat), 1mg cholesterol, 26mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 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
  1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
  2. 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 if desired, 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).
Originally published as Mushroom Onion Soup in Country Woman January/February 1993, p33

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LizBaldwin User ID: 7873322 8846
Reviewed Jul. 2, 2014

"Great soup. easy to prepare and enough for two dinners for two. A good base for adding meat or fish too."

MY REVIEW
sandysmith317 User ID: 7100007 12548
Reviewed Jan. 22, 2013

"Good soup! I used vegetable stock 'cause that's all I had on hand, and then added a very little (1 tsp?) bit of beef bouillion granules. Because of this, I left out the salt. Then, just for the heck of it, I added 1/2 c fat free Half 'n Half that I wanted to use up. It seemed to add a nice little bit of sweetness to the soup. My husband gobbled it up!"

MY REVIEW
sadie7 User ID: 1483812 37827
Reviewed Dec. 25, 2012

"Made as written, adding no salt--doesn't need it. Great starter soup."

MY REVIEW
Burn Water User ID: 5757813 13308
Reviewed Mar. 21, 2011

"We added one box frozen spinish and some rotiserie chicken. Absolutly awsome! This will be made again and again."

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