Rating
Published Apr 2nd
Prep 10m Cook 10m Additional - Ready In 20m
Servings 20 servings Calories 226.8

This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.

Recipe Ingredients

  • 1 ¼ cups butter
  • 1 large onion, chopped
  • 5 pounds sliced fresh mushrooms
  • 1 ¼ cups all-purpose flour
  • 2 ½ teaspoons ground black pepper
  • 1 ½ teaspoons salt
  • 10 cups milk
  • 10 cups chicken broth
  • ½ cup minced fresh parsley
  • 1 pinch ground nutmeg, or to taste
  • ¼ cup sour cream, or as needed

Cooking Directions

  1. 1 Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
  2. 2 Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. Remove saucepan from heat. Stir parsley and nutmeg into the soup. Ladle soup into bowls and top each with a dollop of sour cream.

Nutrition Facts

  • Calories 226.8
  • Carbohydrate 16.5 g
  • Cholesterol 41.5 mg
  • Fat 15 g
  • Fiber 1.6 g
  • Protein 8.7 g
  • Saturated Fat 9.3 g
  • Sodium 314.8 mg
  • Sugar 8 g

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Reviews

  1. This soup is fantastic! I scaled it down to 4 servings and I wish I had made more. I followed the recipe as best I could but I made at the last minute and did not have fresh parsley so I used dried parsley. I added the dried parsley with the broth and added 1/4 - Read more ...
  2. I've made this soup a couple of times and it's always been completely delicious. I served it at thanksgiving this year and it was a rave.
  3. This was a very good recipe and I will be making it again. It was especially easy.
  4. Worth way more than 5 stars. I'm the only one in my house who eats mushrooms (I married a heathen!) but I make up for the lack by liking them A LOT and this recipe satisfies my cravings. When I'm eating a mushroom soup I want mushroom flavor not 11 herbs and spices and this - Read more ...
  5. I scaled down to four servings. I added a small clove of crushed garlic to the onions and mushroom mixture. I used a rich skim milk (that always thickens nicely in sausage gravy) but the soup really didn't thicken up even after adding about 2 tablespoons more flour even after using the immersion blender. Tasting - Read more ...
  6. Good job Joe! This was great stuff that Hubs and I thoroughly enjoyed! I added minced garlic to the mushroom onion mix tho’ I’m not sure I’d say it was a critical addition. Only because the milk I used was reduced-fat, I compensated by using equal parts half-and-half and milk to give it a little - Read more ...
  7. Amazing...really amazing. We used a mixture of morels and oyster mushrooms we picked plus some baby bells and Italian browns from the store. Followed the recipe exactly. Just amazing!
  8. My first thought on tasting this was that it was lacking something but we enjoyed it. The next day it tasted even better. We scaled this down to 4 servings. The soup takes about a half hour or so to cook rather than the ten minutes it states on the recipe. The next time I - Read more ...
  9. Used AR's "change servings" feature and scaled this down to 4 servings. Was a little shy on the milk, so I added a bit of heavy cream (maybe 1/4 cup) I had left in the fridge. Used baby bella mushrooms (1 lb), and added a little more flour to reach the mushroom soup consistency I - Read more ...
  10. I am obsessed with this soup! I made it at my restaurant and people went nutso for it! Simple ingredients turned into something magnificent. Unless you are feeding a hungry restaurant crowd, I would suggest scaling the recipe back because it makes a large quanirity as written.
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