My Mushroom Soup

Prep Time
Cook Time
1h 30m
Ready In

"This was created from ingredients I had in my pantry and refrigerator to make a tasty soup for DH and I on this raw November Sunday afternoon."

Original recipe yields 6 servings


  • Serving Size: 1 (487.3 g)
  • Calories 270.9
  • Total Fat - 13.1 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 33.7 mg
  • Sodium - 1904 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 5.6 g
  • Sugars - 6.6 g
  • Protein - 8.5 g
  • Calcium - 108.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.2 mg

Step 1

In a heavy pot or dutch oven melt butter.

Step 2

Add onion and saute for 10 minutes on medium low heat, stirring so they don't burn

Step 3

Add celery and saute with onions an additional 10 minutes stirring frequently.

Step 4

Add mushrooms and saute until tender stirring frequently about 15 minutes.

Step 5

Sprinkle with flour and mix together thoroughly.

Step 6

Add broth, sherry and Worcestershire sauce.

Step 7

Bring to a boil, then reduce to simmer and cook for 30 minutes.

Step 8

Add cooked rice to soup, stir and cook for about 5 minutes more.

Step 9

Remove from heat, add cream, mix until a uniform color. Salt and pepper to taste.

Tips & Variations

No special items needed.



Wow, this soup is yummy! Loved every spoonful, full of mushrooms and rice, and a rich creamy sauce that is to die for good!

review by:
(23 Jan 2015)


Great soup for our weekly "meatless night". I couldn't find fresh shiitakes (and don't like dried) so I used a mix of white button and baby bellas. For the rice I used Lundberg's brown rice blend. Will be making this again.

review by:
(30 Oct 2014)


This is the best Mushroom soup and extra delicious. I could eat this every day for lunch and be happy! I downsized the recipe in half for my daughter and I and I had enough left over to bring to work for another lunch. I am going to make this again soon. It seems I really enjoy soups during all the cold weather we have in New England. I am happy I happened to see this on the billboard. I wouldn't have wanted to miss it!

review by:
(7 Mar 2014)


I have been trying to make some recipes to use up a bottle of Sherry that I have in my cupboard and this looked so good I couldn't pass it up. I made it for lunch and it was so delicious and believe it or not filling, because the mushrooms are so meaty. I will be making this when I head to my cousin's house in Florida so she can try it. It was awesome Deb, thank you for sharing it with us! Linda

(27 Jan 2013)


Quick, easy and wowsers delicious!!!! This is a keeper, thanks for sharing this here with us. Made for the Billboard Recipe Tag Game.

review by:
(29 Dec 2012)