Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

This mushroom soup recipe is loaded with other tasty ingredients like artichokes, carrots, and dried tomatoes. Plus, this homemade soup recipe uses two different kinds of mushrooms!

Source: Better Homes and Gardens


Recipe Summary test

40 mins
40 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • In a 5-1/2 to 6-quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2teaspoon each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.

  • Stir in artichokes, tomatoes, and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions. Makes 10 appetizer servings

Nutrition Facts

172 calories; fat 9g; cholesterol 23mg; saturated fat 4g; carbohydrates 20g; mono fat 3g; poly fat 1g; insoluble fiber 4g; protein 6g; vitamin a 2478.1IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 3.6mg; vitamin b6 0.2mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 762mg; potassium 403mg; calcium 70.7mg; iron 2.5mg.