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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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

495 calories; protein 16g 32% DV; carbohydrates 26.2g 9% DV; fat 36.8g 57% DV; cholesterol 114.8mg 38% DV; sodium 517.4mg 21% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2006
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 garlic powder for flavor and that instantly made a huge difference. I chopped portobello mushrooms into good sized pieces and the flavor was delicious. I'll definitely make again. It's hard to believe that this was so quick. Read More
(55)

Most helpful critical review

Rating: 3 stars
09/26/2007
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 boiling it apart from that? Faultless. Read More
(52)
77 Ratings
  • 5 star values: 49
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/06/2006
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 garlic powder for flavor and that instantly made a huge difference. I chopped portobello mushrooms into good sized pieces and the flavor was delicious. I'll definitely make again. It's hard to believe that this was so quick. Read More
(55)
Rating: 3 stars
09/26/2007
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 boiling it apart from that? Faultless. Read More
(52)
Rating: 5 stars
11/16/2008
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 mix with the flour). Brought to a boil and then added the flour/milk mix to thicken - reducing the heat and stirring well. Once ready to serve - I added some cooked crumbled bacon and sprinkled some cheese over each bowl. Served with french bread on the side. Awesome and easy meal with simple ingrediants. A keeper recipe for sure!! Read More
(42)
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Rating: 5 stars
02/25/2006
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! We had canned mushroom soup the next day and she realized how much better the fresh mushroom soup had been. The whole family asked for it again. Read More
(24)
Rating: 5 stars
01/05/2005
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% and I added about 1 cup extra mushrooms. I toasted French bread slices and it was pure "soul food" when served. This soup is fit for any occasion from fancy frills to down home relaxing! About the only warning I'll give you is to DOUBLE THIS RECIPE! My daughter and I inhaled all 4 servings..rotf! Thanks for sharing this one SouthernGirl3!! Read More
(15)
Rating: 5 stars
12/09/2006
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. Read More
(13)
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Rating: 5 stars
12/13/2010
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 followed the recipe from there. We ate it with some french bread toasted in the oven and it was delicious. Read More
(8)
Rating: 5 stars
01/30/2006
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 will definitely plan on making again. Read More
(7)
Rating: 5 stars
02/22/2010
Love this mushroom soup. The only change I made was to sauté the mushrooms and onions first and added two cloves of garlic. Read More
(6)