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My review
Joe's Homemade Mushroom Soup
2
Joseph Brojakowski Jr.
"This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd."
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Ingredients
20 m servings 227Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4856 Ratings
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Most helpful positive review
1/8/2014
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
9/16/2015
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 ...
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1/8/2014
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...
4/21/2014
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 ...
5/23/2015
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...
5/11/2014
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...
6/29/2014
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!
2/27/2017
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...
10/31/2015
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 ...
10/19/2014
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.
6/9/2017
We loved this soup, it was very easy. Instead of broth I used chicken bouillons I also mixed the flour with a little bit of water until smooth and than mixed into the mixture