This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 20 |
| Yield: | 20 servings |
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
Instructions
- Melt butter in your largest stockpot over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 5 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
- Bring the liquid to a boil; cook at a boil until thickened, 5 to 10 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 | 227 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 315 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
4.5 but rounding up. Super easy and really delicious considering the limited number of spices/ingredients/steps! I scaled way back to 4 servings and used dried parsley (couple TSP). I loved that this was done less than 30 min. Hearty home cooking! Thanks Joe for sharing! Marked to make again soon!
This is a wonderful soup. Great recipe.
This was absolutely delicious and so simple to make. I omitted wheat flour and used corn flour. I also omitted the sour cream and salt and used oat milk, vegetable bouillon, and avocado oil to keep it vegan. Finally, I used leeks instead of onions because I’m on a gastritis diet. It tasted like something you’d get at a fancy restaurant. Yum! Will definitely make it again.
Made as is used 2% milk was creamy and delicious!!
Try blending half and of the mushrooms to make purée. Can substitute sour cream with heavy cream or a combo of both.
I’ve been making mushroom soups for years, using various published recipes and some of my own. This is one of the easiest recipes I’ve found and one of the tastiest. I swapped out 3 cups of half-and-half for 3 cups of the milk. I also split the soup into different pots when it came to boiling the soup. Having it all on one, huge stock pot would have made the cooking time much longer. Incidentally, I cooked part of the batch without the boil — just a longer cook time. Boiling, even for just a few minutes, makes all the difference. Do not skip this step.
Easy and delicious. I would not have thought of using nutmeg, but did and liked it. Used dried parsley from my summer garden. Wow! Will make again.
Absolutely delicious! I used canned coconut milk since I can eat dairy, and I added 1/2 tsp. rice vinegar in place of the acidity of sour cream for the same reason. Easy to make and everybody loved it!
Th 5 pounds of mushroom required the largest pan I own, my turkey roaster! 10 cups of chicken broth and 10 cups of milk should have given me a clue. This recipe made enough soup for my entire neighborhood. It tasted good, but it took a heck of a lot longer than 20 minutes. And the soup was thin. It needed some heavy cream.
Cut the servings down to 4 and, as I didn’t have milk, I used 1/2&1/2. Otherwise followed the recipe to a “t” except for adding a tsp of “Better than Bouillon” mushroom base for extra flavor. This is definitely a keeper.
I cannot believe how delicious this recipe is. I decided the recipe, but followed the instructions to a tee. Loved, loved, loved it!
It’s a very good homemade soup. I will make it again.
I provided my comments in another post but didn’t provide the rating. This soup is OMG great and perfect as is!
Absolutely my favorite soup this season. I add a tad of cajun seasoning spice and topped it with sharp white cheddar cheese shavings instead of sour cream. Hands down, the best mushroom soup I’ve ever tasted. Will make again and again.
Easy and quick to make and it tastes really good. I used beef broth because I was out of chicken broth and I added a little bit of dried basil with the parsley.
Best mushroom soup ever! Wonderful recipe , didn’t change anything.
Excellent and simple to make. 4 stars because there was something missing, but I could not put my taste buds on to it. We got mushrooms from farmers market, spent the day canning and freezing mushrooms. I used stems and pieces in the soup with some leftover turkey broth.
Excellent! I love that this recipe does not require cream. I did not add the salt (I almost never add salt to anything) or the nutmeg (I just wasn’t in the mood that day). I added garlic and crab claw meat. I didn’t have any flour so I doubled the sour cream.
I cut the recipe in half but I made it and it was amazing!!! I am looking forward to leftovers for lunch and supper today! This will definitely be one of my favorites!
Delish. I oven roasted the shrooms before slicing and adding to onion mix. This is really good. I will make it again.
I had a couple of pounds of mushrooms that I bought from Sam’s club and was afraid they’d go bad, so I found this recipe, and OMG this is the best cream of mushroom soup I’ve ever had!! So, with 2 pounds it’s 8 servings and it still made a big pot. The only thing I changed was half heavy cream and half milk instead of using all milk.