Recipe by Joseph Brojakowski Jr.
"This easy recipe turns commonplace ingredients into a wonderfully tasty soup."
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1 1/4 cups
sliced fresh mushrooms
1 1/4 cups
2 1/2 teaspoons
ground black pepper
1 1/2 teaspoons
minced fresh parsley
ground nutmeg, or to taste
sour cream, or as needed
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.
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.
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!
YUMMY! This was such a simple and quick recipe. The addition of the parsley and nutmeg is what really makes this recipe. I would definitely make this again. I had a small bowl leftover and it was even better the next day.
This is a very tasty and easy soup to make. I have a hard time following instructions and this recipe was no exception. I had only 1 lb of mushrooms so I scaled the recipe to fit that. Then I added a few carrots, some celery and a kohlrabi (all chopped) that I found in the fridge. After everything was simmering I felt it needed dome zing so I added a couple big pinches of dried thyme. So I have no idea what the original recipe tasted like but mine came out great!
This soup is fantastic. I made it with button and oyster mushrooms. I also substituted half the milk with half and half. This will be my mushroom soup from this day forward. Thanks Joe!!
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 fix this I will simmer the onions in the butter for 3 - 5 minutes until tender then add the mushrooms and simmer for another 10 and go on from there. This will be my go to recipe for mushroom soup.
I scaled this down to 4 servings, using a combination of sliced shitake and regular mushrooms. I like things spicy, but this had WAY too much pepper for me. I suppose in anything, it's best to add such things to your own taste preference...add less and more if needed. I used half milk and the rest was half-n-half. A delicious and easy soup, one I'm sure to make again. Dzienkuje, Joe!
* Percent Daily Values are based on a 2,000 calorie diet.
Joe's Homemade Mushroom Soup
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 137
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