Mushroom Soup

by Kathy and Bruce Jacobs

This simple but elegant soup will wow the members of your camping group. It is great as a dinner starter as well as a stand alone vegetarian lunch.

The recipe is set up for a stockpot over the fire, but can be made in a large Dutch oven or over a propane stove as well.


  • 6 cups mushrooms, Chopped or sliced
  • 1/2 cup butter
  • 6 sweet onions, chopped
  • 1/2 cup flour
  • 15 cups chicken or vegetarian stock – You may decide you want less liquid. If so, cut stock down to 10 cups.
  • Salt and pepper, to taste
  • 3 tablespoons rice, uncooked
  • 2 1/4 bay leaves
  • 3/8 cup watercress, chopped for garnish
  • 1/4 cup chives, chopped for garnish


  1. Melt 2 tablespoons of the butter in stockpot, add onions and mushroom pieces.
  2. Cover with a piece of greased foil, greased side pressed down on vegetables.
  3. Cook over low fire for 5 minutes.
  4. Remove pan from heat. Remove foil, add remaining butter.
  5. When butter is melted, blend in flour. (If butter does not melt from heat in pan return to flame BRIEFLY.)
  6. Once flour is evenly mixed in, add soup stock.
  7. Season as desired.
  8. Return pot to fire and cook stirring constantly until mixture boils.
  9. Add rice and bay leaf. Cover with foil and simmer 15 to 20 minutes until heated through and rice is cooked.
  10. Before serving, remove bayleaf sprinkle top of soup with watercress or chives.