Joe's Homemade Mushroom Soup

Joe's Homemade Mushroom Soup

15
Joseph Brojakowski Jr. 1

"This easy recipe turns commonplace ingredients into a wonderfully tasty soup."
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Ingredients

20 m servings 234 cals
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Original recipe yields 20 servings

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Nutrition

  • 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

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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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Directions

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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.

Reviews

15

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...

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...

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 mu...

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!

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...

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...

Easy and delicious. I made this overnight in my crockpot. In the morning I froze 2/3 of it and used the rest to slow cook beef stroganoff. Wow!