Joe's homemade mushroom soup

    Joe's homemade mushroom soup

    Recipe photo: Joe's homemade mushroom soup

    Joe's homemade mushroom soup


    8 people made this

    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!

    Serves: 20 

    • 285g butter
    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. 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.
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    Reviews in English (29)


    I have made this twice once full amount for a church lunch club second time for family. Both times delicious though I felt that there was to much butter the 1st time. I used frozen sliced mushrooms both times and they worked fine saved a lot of slicing especially the 1st time I'll certainly use it again. I also cooked it longer.  -  25 Apr 2017


    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.  -  08 Jan 2014  (Review from Allrecipes US | Canada)


    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 like. I gave the soup a pretty good grind of fresh nutmeg. Although it's a subtle background flavor, I think it's essential and sets this recipe apart from others. This soup is mellow but still rich and has that earthiness that I so love in a good mushroom soup. Not only is this easy to prepare, it's DELICIOUS, and I wouldn't change a thing. Going into my Favorites folder.  -  21 Apr 2014  (Review from Allrecipes US | Canada)

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