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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I love simple soups like this one. Mushrooms and beef broth go so well together. I love getting recipe books from my local library.
Dawn, It’s nice to meet somebody else who checks out cookbooks from the library! I bring home piles of them and actually read them … lol … my family thinks I’m nuts. What do they know? They play video games and read fiction. LOL
I ADORE those kinds of old cookbooks, and the treasured recipes they contain!
Dorothy,
There’s always a great find! sometimes I wish had more reasons to cook!
This looks so delicious! Such a great idea to take an old recipe and update it with the ingredients you have on hand. You should do a series of vintage recipes!
Roxanne,
That’s what my husband said too! … so in 2016, I’ll be making more vintage recipes from the tons of cookbooks I have!
Check back!
You never know what gems you will find in old cookbooks. I have a collection of my own. Simple soups like this one are great when you want to hold off a run to the grocery store!
Lisa … you know, I’ve managed to put off going to the grocery for an entire week!! Today it’s unavoidable tho.
Dig into those old cookbooks and make a couple of recipes!
Soup and sandwich combinations are so perfect on a weeknight, and this simple, hearty soup looks wonderful!
Thanks Tamara,
Absolutely one of my fall back suppers when I’m out of ideas and energy!
Tat is warmth, love and comfort right in a bowl. Love to make it.
Revathi,
Curl up with a bowl full, you’ll feel that love and comfort for sure!
First, I would like to say how much I loooove mushrooms! This soup sounds so delicious! I also want to tell you that I had those dishes when I was a kid. In fact, we still have one bowl left (with the opposite color scheme) that we often use in our posts. Wish I still had the whole set!
Sherri,
The aroma wafting through the house was amazing … my husband kept asking “when do we eat?” lol
And the dishes … you know, I have cups and saucers in “harvest gold” and “avocado green”. My kids found them at a garage sale and gifted them to me on a Mother’s Day. It’s an odd assortment, not a matched count or anything, but they photo well!
So glad you stopped by!
I love makimg my own broths (have a lot on right now!) love the simplicity and the quality flavors these beautiful souls make, thank you for sharing X
Adriana,
There’s something so comfroting about a pot of broth simmering on the back burner all day, isn’t there?
Come back soon!