This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.



Original recipe yields 20 servings
The ingredient list now reflects the servings specified


  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

227 calories; 15 g total fat; 42 mg cholesterol; 315 mg sodium. 16.5 g carbohydrates; 8.7 g protein; Full Nutrition

Reviews (51)

Read More Reviews
59 Ratings
  • 5 star values: 49
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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!!! Read More
Rating: 5 stars
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! Read More