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Joe's Homemade Mushroom Soup

Joe's Homemade Mushroom Soup

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Joseph Brojakowski Jr.

Joseph Brojakowski Jr.

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Hick Chick
5

Hick Chick

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 would suggest scaling the recipe back because it makes a large quanirity as written.

lutzflcat
3

lutzflcat

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 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.

Mandy Messman
1

Mandy Messman

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!

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