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.
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.
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!
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.
Fabulous recipe! I cut the recipe in half except for the flour (I like my soups thick...and honestly would like it thicker) and added garlic but only because my daughter requested Garlic Mushroom Soup. However, garlic is not necessary! I will definitely make this again....and again!
Quick and tasty! I followed the instructions and added about a dozen dashes of Franks. Then, just before serving I used my immersion blender for just a few seconds to finely chop some of the mushrooms.
I had mushrooms on hand that we're on the brink of going bad. Once again I turned to AR for suggestions. Like all of the recipes I have saved, I had all of the ingredients for this recipe on hand less the parsley. I was able to have the ingredients, and soup done in approx. 20 minutes. This soup is fabulous. I did not use the sour cream or parsley, and it was still fantastic. Thank you for your submission. This will definetly be made again.
* 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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