About this recipe:This creamy soup is packed with fresh mushrooms and can be whipped up in less than half an hour. The amounts listed will make enough soup for a crowd but you could halve or quarter the recipe and it'll still taste delicious!
1 large onion, diced
2.25kg fresh mushrooms, sliced
155g plain flour
2 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
2.25 litres milk
2.25 litres chicken stock
2 tablespoons minced fresh parsley
1 pinch ground nutmeg, or to taste
60g soured cream, or as needed
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Method Prep:10min › Cook:10min › Ready in:20min
Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion has softened, about 3 minutes. Stir flour, pepper and salt into the onion mixture. Gradually stream milk and chicken stock into mixture while stirring to incorporate.
Bring the liquid to the boil; cook 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 soured cream.