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Joe's Homemade Mushroom Soup

Joe's Homemade Mushroom Soup

Joseph Brojakowski Jr.

"This easy recipe turns commonplace ingredients into a wonderfully tasty soup."
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20 m servings 234 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
  2. Bring the liquid to a boil; cook at a boil 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 sour cream.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 28
  1. 32 Ratings

Most helpful positive review

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 w...

Most helpful critical review

I scaled down to four servings. I added a small clove of crushed garlic to the onions and mushroom mixture. I used a rich skim milk (that always thickens nicely in sausage gravy) but the soup ...

Most helpful
Most positive
Least positive

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 w...

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 ...

Good job Joe! This was great stuff that Hubs and I thoroughly enjoyed! I added minced garlic to the mushroom onion mix tho’ I’m not sure I’d say it was a critical addition. Only because the m...

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!

I've made this soup a couple of times and it's always been completely delicious. I served it at thanksgiving this year and it was a rave.

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 o...

I had leftover mushrooms from Christmas after reading the reviews I decided to try this soup. It was delicious and m family loved it. I will definitely make again.

I made this exactly as written,scaled to six servings and just gave the mushrooms a rough chop, delicious, no more mediocre canned soup for me!

Worth way more than 5 stars. I'm the only one in my house who eats mushrooms (I married a heathen!), but I make up for the lack by liking them A LOT, and this recipe satisfies my cravings. When ...

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