Homemade Mushroom Soup
An old fashioned recipe for a warm soup. Light, yet brimming with mushrooms and flavor, this homemade mushroom soup will be perfect for supper.
Requiring only 6 ingredients and 45 minutes to cook, you can even make this soup on a weeknight.
Fresh mushrooms and hearty vegetables swim in a rich broth. This soup is easily served as a small cup for a light supper with grilled cheese sandwiches.
I found this recipe in a vintage cookbook I had picked up at a thrift store awhile back. Usually I read those sort of finds cover to cover as soon as I get home. I’m not sure why, but this cookbook sat on the corner of my desk for quite some time.
Once I started reading, however, I had to wonder why I hadn’t picked it up sooner. It is full of so many wonderful recipes!
The cookbook is a collection of favorite recipes from newspaper editors across the United States. They collaborated with Mothers Against Drunk Driving (MADD) for this book, which was published in 1983 as part of a fund raising effort.
Some of the recipes in the book are simple, like this Brown Mushroom Soup recipe. Others are a bit more complicated and fancy. There really is something for every cook in here.
I modified the original recipe slightly, to work with ingredients I had in the kitchen. (I mean, who really wants to run to the grocery on the way home from work, just to pick up something for supper!)
[bctt tweet=”Delicious homemade mushroom soup on a weeknight”]
Homemade Mushroom Soup Recipe
Ingredients:
- 1 pound fresh sliced Mushrooms
- 2 large Carrots, diced
- 1 large Onion, diced
- 6 c. Beef Broth
- Salt & Pepper
Recipe Directions:
- Place mushrooms, carrots, and onion in a large pan.
- Add beef broth and simmer 45 minutes.
- Check vegetables for done-ness. (should be cooked through)
- Season to taste with salt and pepper.
Approximate Nutritional Information:
Servings Per Recipe: 6, Amount Per Serving: Â Calories: 33, Total Fat: 0g, Cholesterol: 1mg, Sodium: 435mg, Total Carbs: 4g, Protein: 2g.
Make it a Meal:
Serve with hot, gooey grilled cheese, of course. Or serve with a salad and chunk of fresh baked bread like this Savory Onion Bread.
Variations:
This soup can be made with vegetable or chicken broth instead of beef. The vegetable broth will make the recipe vegetarian. Â Toss in a handful of chopped leftover vegetables if you have them for a heartier soup.
If you are watching your sodium intake, use a low or no sodium prepared broth. If you were lucky enough to have some homemade broth on hand, you can completely control the amount of sodium in the mix,
About the Book
Title: Food Editors’ Favorites Treasured Recipes
Edited by: Barbara Gibbs Ostmann and Jane Baker
Copyright: 1983
Condition: Excellent
This vintage cookbook is for sale in my shop. However, I only have a single copy, so if you want it, you’d better act fast.
I’m a bit of a sucker for vintage cookbooks. I seem to buy them every time we go to a thrift store – and that’s fairly often. My favorites are the ones from the 1950’s, but every era has its own unique characteristics.
The ones from the 1980’s are reflective of those years in the level of decadence and attempts at glamour. Do you remember? Big hair, shoulder pads, Madonna, Michael Jackson, Joan Collins, Rubik’s cube, PacMan and the first home computers (Radio Shak Tandy).
If you liked this recipe, please share it with your friends and family!
Interested in one of the books pictured above? You can purchase on Amazon here.
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