Total Time
Prep 15 mins
Cook 45 mins

Basically a vegetable soup with mushrooms. Had a bumper crop of tomatoes, and needed to use them up. Everyone seemed to like it, so I decided to post it.

Ingredients Nutrition


  1. In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
  2. Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
  3. Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
  4. Garnish each serving with a dollop of sour cream if desired.
Most Helpful

When my husband smacks his lips, then I know we have a 5 star on our hands. I added an extra 2 tomatoes that needed tending to. Made for Photo Tag game. :)

Lori Mama January 27, 2012

Really great soup! I cut the recipe in half since I don't have a lot of mouths to feed. It made the perfect amount for supper tonight and leftovers for lunch tomorrow. I think next time I make this I would still cut the recipe in half for the liquids, but put in the full amounts of veggies. I like thick chunky soups. The flavor was great and it was easy to throw together once I had all the veggies chopped. I have some leftover cooked brown rice in the fridge that I might mix in with it for tomorrows leftovers. A really versatile soup that I'm sure I'll be making again! Thanks for posting! Made for Newest Zaar Tag.

Shelby Jo January 11, 2012