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Southern Mushroom Soup

Rated as 4.58 out of 5 Stars

"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
Original recipe yields 4 servings (4 cups)

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.

Nutrition Facts


Per Serving: 494 calories; 36.8 g fat; 26.2 g carbohydrates; 16 g protein; 115 mg cholesterol; 517 mg sodium. Full nutrition

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Reviews

Read all reviews 61
  1. 76 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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.