Mushroom Soup | Midwest Living

Mushroom Soup

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Mushroom Soup

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  • Makes: 4 servings
  • Yield: 6 cups
  • Prep 30 mins
  • Stand 35 mins
  • Cook 1 hr

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Betsy Koss of Boyne City, Michigan, shared her recipe for velvety mushroom soup. It tastes rich and creamy but is actually dairy-free, thanks to a little bit of white rice that's pureed with the soup and gives it a creamy texture.


  • 1/2 ounce dried shiitake mushrooms
  • 1 small onion, chopped (1/3 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup uncooked long grain rice
  • 1 1/2 teaspoons snipped fresh thyme
  • 12 ounces button mushrooms, chopped (4 1/2 cups)
  • 2 4 - 5 - ounces portabello mushrooms, stems and gills removed, and chopped
  • 4 cups chicken broth
  • Salt and ground black pepper
  • Sour Cream and/or chopped fresh flat-leaf Italian parsley (optional)


  1. Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let stand 30 minutes. Drain, rinse and chop mushrooms, discarding stems. Set aside.
  2. In a 4-quart Dutch oven, cook onion and garlic in hot olive oil over medium heat until onion is tender but not brown. Add rice and thyme; cook and stir for 2 minutes. Add shiitake, button and portabello mushrooms; cook and stir 2 minutes more. Add broth; bring to boiling. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Remove from heat; cool slightly (5 to 10 minutes).
  3. Transfer, about half at a time, to blender or food processor. Cover and blend or process until smooth. Season to taste with salt and pepper. Top with sour cream and parsley, if desired.


  • Multiply recipe 4 times to make 6 quarts.
  • If you would like to swirl sour cream into the soup as a garnish (rather than just dollop it on top), you may need to thin the sour cream a bit with milk, half-and-half or heavy cream to reach the desired consistency.

Nutrition Facts

(Mushroom Soup)

Servings Per Recipe 4, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 4, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Riboflavin (mg) 0, Monosaturated fat (g) 5, Niacin (mg) 7, carb. (g) 20, calcium (mg) 17, fiber (g) 2, sat. fat (g) 1, iron (mg) 1, sugar (g) 5, chol. (mg) 5, sodium (mg) 1017, pro. (g) 6, Fat, total (g) 8, Potassium (mg) 632, vit. A (IU) 15, cal. (kcal) 163, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0

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