Southern Mushroom Soup

Southern Mushroom Soup

56
SOUTHERNGIRL3 28

"A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal."
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Ingredients

30 m servings 494 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
  2. Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.
  3. When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
  4. Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.

Reviews

56
  1. 69 Ratings

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Most helpful positive review

I don't know about it being southern, but with a couple changes it was great. I didn't do the bread and cheese part, I just served it as soup. I added a little worchestershire sauce and some g...

Most helpful critical review

Great recipe,but I found it better to fry the mushrooms in the butter,then add the flour to make a roux,and then add other liquids.Frying the mushrooms brings out more of the flavour than just b...

I don't know about it being southern, but with a couple changes it was great. I didn't do the bread and cheese part, I just served it as soup. I added a little worchestershire sauce and some g...

Great recipe,but I found it better to fry the mushrooms in the butter,then add the flour to make a roux,and then add other liquids.Frying the mushrooms brings out more of the flavour than just b...

I used the same ingredients - just in a slightly different order: I sauted the mushrooms, onions (and some garlic) in the butter. I then added the broth, cream and milk (reserving a few TBLS to...

Super good mushroom soup! I didn't add the bread or cheese because the soup was really good on it's own. My daughter thought she wouldn't like fresh mushroom soup but we gobbled it up in one day...

DITTO to Quilterfan! This was just packed full of deeeelicious flavor! Amazing for how fast, and easy it was to prepare! I used fat free half and half in place of the heavy cream, my milk was 2...

This was great! My fav mushroom soup I've tried so far. I added 3 cups of mushrooms and rough chopped half of them and used the food processor for the rest.

This is a really good soup. I doubled the recipe so we had enough for 2 days. I sauteed the onions and mushrooms and also I added 4 garlic cloves to them. Then I added the chicken broth and fol...

This soup is absolute delicious, smooth and creamy. The only change I made was to add just a tiny trace of freshly ground nutmeg. Thank you for sharing this great dish. It is a keeper which I...

Love this mushroom soup. The only change I made was to sauté the mushrooms and onions first and added two cloves of garlic.