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The weather here in the East is starting feel a lot like Fall. Warm afternoons turn to chilly evenings sitting by an outdoor fire, sipping on a warm cup of soup. This Mushroom soup is the perfect soup for such evenings. This is a broth based soup and can easily be made vegetarian by using vegetable broth. You can use any type of mushrooms for this soup but I like to use two or three different types to give the soup a deep, rich flavor. It is so versatile. I freeze this soup and pull it out for a quick meal or I add a roux to it with some cream and make it into a creamed mushroom soup. It is also great to use as the liquid when making a beef roast.

Golden Mushroom Soup

6 cups of Mushrooms , rough chopped.

1 medium onion chopped fine

3 Tablespoons Olive oil (Or butter)

6 Garlic Cloves minced

1 cup carrots diced small.

8 cups chicken or vegetable broth

2 Tablespoons of fresh rosemary minced (or 1 tablespoon of dried)

1 Tablespoon Fresh Thyme minced (or 1 teaspoon of Dried)

1 Tablespoon Worcestershire Sauce

Salt and Pepper to taste

In a stock pot add the olive oil, mushrooms, carrots and onions. Sauté over medium heat until the onions are transparent and the mushrooms and carrots are tender. Add the garlic and sauté for a minute more. Add the broth, rosemary, thyme, Worcestershire sauce and salt and pepper to taste. Bring to a simmer.


Pam ❤️

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