Tomato Mushroom Soup Recipe

5 3 4
Tomato Mushroom Soup Recipe
Tomato Mushroom Soup Recipe photo by Taste of Home
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Tomato Mushroom Soup Recipe

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5 3 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 1 pound fresh mushrooms, thinly sliced
  • 6 tablespoons butter or margarine, divided
  • 2 medium onions, minced
  • 1 garlic clove, minced
  • 2 carrots, chopped
  • 3 celery ribs, finely chopped
  • 3 tablespoons all-purpose flour
  • 8 cups beef broth
  • 2 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; set aside. In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender. Stir in flour until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms. Simmer, covered, about 30 minutes. Add parsley and remaining mushrooms; simmer 5 minutes longer or until heated through. Garnish each serving with a dollop of sour cream if desired. Yield: about 12 servings (3 quarts).
Originally published as Tomato Mushroom Soup in Bountiful Harvest Cookbook 1994, p7

Nutritional Facts

1 cup: 111 calories, 7g fat (4g saturated fat), 15mg cholesterol, 981mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 4g protein.

  • 1 pound fresh mushrooms, thinly sliced
  • 6 tablespoons butter or margarine, divided
  • 2 medium onions, minced
  • 1 garlic clove, minced
  • 2 carrots, chopped
  • 3 celery ribs, finely chopped
  • 3 tablespoons all-purpose flour
  • 8 cups beef broth
  • 2 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
  1. In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms; set aside. In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender. Stir in flour until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms. Simmer, covered, about 30 minutes. Add parsley and remaining mushrooms; simmer 5 minutes longer or until heated through. Garnish each serving with a dollop of sour cream if desired. Yield: about 12 servings (3 quarts).
Originally published as Tomato Mushroom Soup in Bountiful Harvest Cookbook 1994, p7

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pg1rat User ID: 8130212 44651
Reviewed Nov. 28, 2014

"Great soup. I added some basil and thyme and left out the tomato sauce."

MY REVIEW
pinkette User ID: 7931508 20017
Reviewed Sep. 1, 2014

"Sooooo delicious!"

MY REVIEW
taniswoods User ID: 6720494 16811
Reviewed Jun. 2, 2012

"This was my first foray into making my own soup and it was so delicious! so much better than canned!! The only think that I did differently was to use crimini mushrooms."

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