Country Mushroom Soup
The big fresh-mushroom flavor of this soup sets it apart from other recipes I've tried. After preparing this family favorite for guests, I frequently get recipe requests.
-Elsie Cathrea, Elmira, Ontario
Ingredients
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 2 bay leaves
- 2/3 cup finely chopped celery
- 1/4 cup finely chopped onion
- 3 tablespoons vegetable oil
- 4 to 5 cups sliced fresh mushrooms (about 1 pound)
- 2/3 cup half-and-half cream or milk
Reviews
This soup is soooo good!!! Perfect with whole wheat rolls, from TOH, and a salad on a snowy night. Thank you, Elsie Cathrea.
Very good, I've been making this since 2004. One recipe usually serves three adults.
Nice, creamy soup that was easy make. Definitely a keeper.
The best mushroom soup I have ever had and all I had to do was reduced the salt for my diet requrments.
Very nice and simple. I usually don't mess with the recipe the first time, but I used skim milk, added garlic and reduced the oil to lower the calories. Nice flavor
I did not have celery but followed the recipe otherwise. I did double it and it served 4 adults with no leftovers. I have made this twice and both times it was fantastic. This soup was perfect on a cold snowy Colorado night!
very good! I didn't have celery so I used bok choy and added a little jalapeno.
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It was fantastic!! I doubled the recipe ~mushrooms and all. My children thought it was "mushroom overload" so next time I'll double everything but the mushrooms. :)
Absolutely delicious! Will double the recipe next time!