Joe's homemade mushroom soup

    (34)
    20 min

    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!


    8 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (34)

    Reviews in English (30)

    by
    0

    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

    by
    19

    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)

    by
    11

    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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