An old-fashioned recipe for a warming soup. Light but full of mushroom flavor, this homemade mushroom soup is an easy, comforting choice for supper.
With just six ingredients and about 45 minutes of simmering, it’s simple enough for a weeknight meal yet flavorful enough to please guests.
Fresh mushrooms and hearty vegetables simmer in a rich broth. Serve this soup in small cups for a light supper alongside grilled cheese sandwiches, or make it the main course with warm bread and a salad.
I discovered this recipe in a vintage cookbook I picked up at a thrift store. For some reason the book sat on my desk for a while before I finally read it, and once I started flipping through the pages I wondered why I hadn’t opened it sooner — it’s full of great, straightforward recipes.
The cookbook is a collection of favorite recipes contributed by newspaper editors across the United States. It was published in 1983 as a fundraiser in partnership with Mothers Against Drunk Driving (MADD), and includes a mix of simple, practical dishes and a few more elaborate ones. I tweaked the original mushroom soup slightly to match what I had on hand — because who wants to make an extra grocery stop after work?
Homemade Mushroom Soup
Ingredients
- 1 pound fresh mushrooms, sliced
- 2 large carrots, diced
- 1 large onion, diced
- 6 cups beef broth (see variations below)
- Salt and pepper to taste
Directions
- Combine the sliced mushrooms, diced carrots, and diced onion in a large saucepan or pot.
- Add the beef broth and bring to a gentle simmer. Cover and simmer for about 45 minutes, until vegetables are tender.
- Check that the carrots and onions are cooked through. Adjust seasoning with salt and pepper to taste.
- Serve hot. This soup pairs well with grilled cheese, a simple salad, or crusty bread.
Nutritional Info (approx.)
Servings per recipe: 6. Amount per serving: Calories: 33; Total Fat: 0g; Cholesterol: 1mg; Sodium: 435mg; Total Carbs: 4g; Protein: 2g.
Serving Suggestions
For a classic combination, serve with hot, gooey grilled cheese sandwiches. A crisp salad and a slice of freshly baked bread make it a more substantial meal.
Variations and Tips
- Use vegetable or chicken broth instead of beef broth. Vegetable broth makes this recipe vegetarian.
- Add leftover vegetables such as diced potatoes, celery, or parsnips for more bulk and variety.
- To reduce sodium, choose low-sodium or no-salt-added broth, or use homemade broth where you control the salt content.
- For a creamier texture, purée a portion of the soup and stir it back into the pot, or add a splash of cream just before serving.
About the Cookbook
Title: Food Editors’ Favorites Treasured Recipes
Edited by: Barbara Gibbs Ostmann and Jane Baker
Copyright: 1983
This edition was produced as a fundraising collaboration with MADD and contains a broad selection of reader-friendly and nostalgic recipes from that era.
I enjoy collecting vintage cookbooks and often find gems at thrift stores. Each decade has its own culinary personality — the 1980s cookbooks reflect the era’s style and tendencies in both recipes and presentation.
If you enjoyed this recipe, please share it with friends and family. It’s a simple, dependable soup that highlights mushrooms and fresh vegetables, and it’s easy to adapt to what you have in your pantry.
Interested in the vintage cookbook pictured? I listed a single copy in my shop; if you’re tempted, act quickly because there’s only one available.
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