Fresh Mushroom Soup

Marsha Gardner


This soup is very similar to French Onion Soup and is great for a change.


★★★★★ 1 vote



  • 1 lb
    fresh mushrooms
  • 1/4 c
    butter plus
  • 2 Tbsp
  • 1 Tbsp
    brown sugar
  • 1/4 c
  • 1 3/4 c
    chicken broth
  • 3/4 c
    dry vermouth (white)
  • 1 tsp
    kosher salt
  • 1/4 tsp
    freshly ground pepper
  • 2 c
    chopped onion

How to Make Fresh Mushroom Soup


  1. Slice 1/3 of the mushrooms. Finely chop remaining mushrooms. Set aside. (You could use food processor for chopped mushrooms)
  2. Melt butter in Dutch oven; add onion and brown sugar. Cook over medium heat, stirring constantly, 15 minutes or until onion is caramel in color.
  3. Add all of the mushrooms, and saute for 5 minutes. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
  4. Gradually add chicken broth and vermouth; cook over medium heat until slightly thickened. Reduce heat and simmer 10 minutes. Add salt and pepper.
  5. Makes 6 cups. If soup is too thick, add water until desired consistency.

Printable Recipe Card

About Fresh Mushroom Soup

Course/Dish: Soups Other Soups
Hashtag: #mushrooms

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