1,083 mushroom soup recipes

Vegan millet soup with cauliflower, mushrooms, carrots, and fresh herbs in a soy milk broth with tamari and nutritional yeast. A creamy, protein-rich plant-based soup ready in 30 minutes.

A healthified low-fat version of onion soup for your slow cooker.

Canned salmon and rice casserole with a creamy cheddar mushroom sauce, topped with buttery cornflake crumbs. Retro comfort food baked until golden and bubbling.

Give your pork chops a friend with this easy to follow crockpot recipe that will earn a spot in your cookbook.

Quick, easy, frugal and kids love them. Tune and mushroom soup turns into crispy on the outside and moist on the inside covered with a quick and easy sauce.

One-pot hamburger soup with ground beef, mixed vegetables, tomatoes, mushrooms, and noodles in a beefy tomato broth. A dump-and-simmer weeknight dinner.

Warm up your winter with this delicious tomato soup the whole family can enjoy!

This hearty casserole is my favorite dish to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of main dish.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.

Pizza soup with stewed tomatoes, pepperoni, mushrooms, green peppers, basil and oregano, topped with broiled mozzarella. All the flavor of pizza in a chunky bowl.

Classic mushroom bisque with sauteed mushrooms in a butter-cream roux with dry mustard, chives, and a splash of sherry. Rich, velvety, and ready in 25 minutes.

A hearty and scrumptious tuna casserole made with green peas and cream of mushroom soup.

Mandarin hot soup: the classic Chinese hot and sour soup with shredded pork, black mushrooms, wood ears, bamboo shoots, and silky egg ribbons. Tangy, peppery, and ready in 30 minutes.

I loved this recipe. I made this for my mom after her surgery and she loved it. I only used 1 box of spinach instead of 2 and I used real bacon and not bacon bits, other than that it was great!

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.