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Mushroom Onion Soup

Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16.
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings (about 1-1/2 quarts)

Ingredients

  • 2 cups (8 ounces) fresh mushrooms
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Directions

  • Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
  • In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts
1-1/4 cups: 118 calories, 5g fat (0 saturated fat), 1mg cholesterol, 26mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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Reviews

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Average Rating:
  • Just
    Feb 3, 2021

    Did everyone’s soup turn out as nice as the photo? Mine was an awful looking, non-appetizing brown mess. It tasted good, though, thanks to the Chicken-flavoured Better Than Boullion broth.

  • Lee
    Aug 2, 2020

    I took Nicole’s advice and added turmeric. Did one red onion and a ton of green onion and added a pound of turkey. Did one extra cup of broth due to the turkey. Spices: Lawry’’s seasoning salt, oregano, smoked paprika, and a bay leaf, in addition to the turmeric. The house smells like heaven. The soup was amazing. Definitely putting it in my recipe rotation. Thanks for the Turmeric idea, Nicole. Tastes great, and I love the golden color it gives the soup.

  • Nicole
    Jun 10, 2018

    I just made an account so I could say to Johnny... Do you really need someone to write use vegetable broth if you want to make it vegetarian? Well, you're welcome.This soup was good though, I added some celery, a hot pepper and turmeric. And ended up also putting some yogurt in it because it was way too spicy.

  • Jonny
    May 5, 2018

    Mushroom and onion says vegetarian to me. Should have put an alternative to the chicken broth.

  • LizBaldwin
    Jul 2, 2014

    Great soup. Easy to prepare and enough for two dinners for two. A good base for adding meat or fish too.

  • sandysmith317
    Jan 22, 2013

    Good soup! I used vegetable stock 'cause that's all I had on hand, and then added a very little (1 tsp?) bit of beef bouillion granules. Because of this, I left out the salt. Then, just for the heck of it, I added 1/2 c fat free Half 'n Half that I wanted to use up. It seemed to add a nice little bit of sweetness to the soup. My husband gobbled it up!

  • sadie7
    Dec 25, 2012

    Made as written, adding no salt--doesn't need it. Great starter soup.

  • Burn Water
    Mar 21, 2011

    We added one box frozen spinish and some rotiserie chicken. Absolutly awsome! This will be made again and again.

  • Trilby Yost
    Aug 28, 2010

    No comment left