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.
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 milk I used was reduced-fat, I compensated by using equal parts half-and-half and milk to give it a little more richness. Loved the hint of nutmeg– it was a distinct but subtle touch. Mainly because I had them to use, I threw in some fresh chives along with the parsley – I liked the little bite of flavor they added. Had I not added the chives or the garlic, however, I doubt I would have enjoyed this any less.
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.
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.
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 I'm eating a mushroom soup I want mushroom flavor not 11 herbs and spices and this recipe delivers. I scaled it down to 1 pound of mushrooms because it was just me eating it and finished the entire pot in 2 meals. The recipe is a keeper!
This soup is fantastic! I scaled it down to 4 servings and I wish I had made more. I followed the recipe as best I could but I made at the last minute and did not have fresh parsley so I used dried parsley. I added the dried parsley with the broth and added 1/4 cup of dry white wine. Other that that I made no other changes. My husband loved it and he is not a mushroom soup lover. We both agree that this soup will be on our monthly rotation. Thank you so much for this great recipe!!!
This was a very good recipe and I will be making it again. It was especially easy.
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 really didn't thicken up even after adding about 2 tablespoons more flour even after using the immersion blender. Tasting immediately after it was cooked I decided to sauté about 4 more ounces of sliced mushrooms to have a few whole pieces in the soup. Although this soup was decent we prefer the Golden State Mushroom soup on AR.
