Tuesday, December 17, 2013

Mushroom Cheeseburger Soup

You already know I love soup. What you don't know is that one of my favorite burgers is a bacon, mushroom and Swiss burger. Well years ago, I found a Cheeseburger Soup recipe in my apartment newsletter. I have had the recipe for years. It was loaded with beef, potatoes and american cheese. This week I had the idea to turn that recipe into a Mushroom Cheeseburger Soup. It turned out great. Rich and thick almost like a chowder. I love the cheesy mushroom and beef flavors. The Swiss is so different. How many times do you see Swiss cheese in a soup? That being said I am sure there are many melting cheeses that would be delicious in its place. This is a soup worth experimenting with over and over again. Don't be worried about the jalapeno, the soup is not hot and spicy. It is just right, very warm and comforting. So yummy! I hope you will give it a try.

Mushroom Cheeseburger Soup
Serves 4 to 6


1 Tbsp. olive oil, divided
1 lb. lean ground beef
Kosher salt, black pepper and red pepper flakes to taste
8 oz. mushrooms, sliced
1 Tbsp. sherry
1-1/2 cups water
2 cups peeled and cubed potatoes
2 small carrots, finely chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped fine
1 garlic clove, minced
1 Tbsp. beef bouillon granules
1/2 tsp. kosher salt
2-1/2 cups 2% milk, divided
3 Tbsp. all-purpose flour
8 oz. Swiss cheese, shredded
1/8 tsp. cayenne pepper
3 slices bacon, cooked and crumbled


Heat a 3 quart Dutch oven to medium-high heat, drizzle in 1-1/2 tsp. olive oil and crumble in ground beef. Season with kosher salt, black pepper and red pepper flakes. Cook beef until brown and most of the liquid has evaporated. Remove beef from pan and set aside. Drizzle in remaining olive oil and add mushrooms. Season with kosher salt, black pepper and red pepper flakes. Cook mushrooms until they begin to soften and begin to brown. Add sherry to deglaze the pot. Remove from pan and set aside with the beef.

Add next nine ingredients (water through salt) to pot; bring to boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in beef, mushrooms and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce the heat; add cayenne and cheese stir until melted. Serve in soup bowls, garnished with bacon.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Mommy on Demand: Create it or Bake it
Anyonita Nibbles: Tasty Tuesdays
Turnips 2 Tangerines: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Horrific Knits: Fall Into the Holidays
My Personal Accent: Blog Strut Owl Style
Ms. enPlace: See Ya in the Gumbo


  1. I love soup in this cold winter weather! This looks like it is delicious and would fill my family up too! Thanks for sharing on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!

  2. Hi Denise,
    Your Mushroom Cheeseburger Soup looks very good and perfect for this rainy cold day. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen

  3. Soup and I have a weird relationship. Brothy soups and I don't do well together. But hearty thick soups like this one...I get along just fine with those. Looks creamy and delicious. Thanks for sharing, Denise.


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