Button Mushroom Soup

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About 1 pound of button (white) mushrooms

3 large potatoes-boiled and cut into small cubes

1 Knorr mushroom cube

1 carrot (optional)

vegetable/onion bullion (about 4 drinking glasses)

1 onion

0.5 cup half half OR 3 tbsp. sour cream

Thyme pinch

Nutmeg pinch (optional)

Bay Leaves pinch (or 1 whole leaf)    

2 tsp butter

1/2 cup green part of parsley

salt and pepper to taste

Rinse and peel mushrooms. Cut into slices and fry in butter.  Chop onion and carrot into medium dice and add to mushrooms. Sauté for few minutes. Add bullion, knorr cube, parsley, potatoes and seasonings. Lower heat and cook for at least 30 minutes.  Cool the soup and add half and half or sour cream. I added sour cream to mine, so it is not as light looking how you probably remember from Poland. Very tasty (:




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Comments (4)
  • Brenda
    This soup was easy to make and very tasty! I wasn't expecting to love this soup, and my husband who hates trying new recipes especially without meat really really loved this soup too.
  • suburbangrandma  - Mushroom soup
    This soup sounds delish. I think I would skip the Nutmeg in my version if this soup....not a big fan of this spice in soups.
  • freshpressed
    Very filling, great soup. Warms the tummy!
  • Shelby 63
    I've made this soup three times. Leftovers taste just as good the next day. My picky mom and her husband love it!
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