Thursday, September 17, 2015

Mushroom Cheeseburger Soup

The season is approaching quickly to make wonderful soups and stews and  pull out the crock pots and soup pots again. All the flavor of a good mushroom cheeseburger is in this hearty soup recipe. If you don't like mushrooms, you can easily omit them. I like to use Russet potatoes for soups, they thicken the soup more than Red potatoes do. If you would like you could also top the soup with some crisp bacon.
  • 1 lb extra lean ground beef
  • 1 onion, chopped
  • 2 celery ribs, diced
  • 4 medium carrots, sliced
  • 4 potatoes, quartered and sliced 
  • 2 cloves garlic, minced
  • 1 lb mushroom, sliced
  • 1/2 -1 teaspoon  red pepper flakes (adjust to your own taste and how heat tolerance)
  • salt and pepper to taste
  • 1/3 cup ketchup
  • 2 tablespoons mustard, Dijon (yellow mustard is fine if you don't have Dijon)
  • 8 cups good quality beef broth (I use low or no sodium added)
  • 2 tablespoons butter
  • 2 heaping tablespoons flour
  • 2 cups  milk
  • 2 cups old cheddar cheese, grated
  • crisp bacon, crumbled (optional) I didn't have any
  • Dill pickles (a must for our family) 
  1. In a large pot, brown ground beef until the pink is gone with the pepper flakes and salt and pepper.
  2. Add all the vegetables except the garlic and cook until the vegetables have softened and cooked down. 
  3. Add beef broth and garlic and cook about 20 minutes or until the potatoes and carrots are tender. 
  4. Make a cheese sauce in a separate pot by melting the butter, adding the flour to make a roux, adding the milk. Cook for a few minutes until thickened. Add the cheese and when it is melted add it to soup. 
  5. Top with crumbled bacon and chopped pickles into each individual bowl, or eat it along side of the soup. The pickles for our family is a must, we love it, it just adds another layer of flavor and crunch. 


  1. Charlotte, it sounds WONDERFUL! Bookmarking it! Thank you!

  2. My mom made something just like this. We called it Autumn soup.

  3. This reminds me of a hearty hamburger soup that my mother-in-law used to make. This is the best part of the season for soups like this and yours sounds amazing!

  4. Looks Yummy! (but where do you normally add the ketchup and mustard?)

    1. Add the ketchup and mustard in with the beef broth.