This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.
Joe's Homemade Mushroom Soup Ingredients
1? cups butter
1 large onion, chopped
5 pounds sliced fresh mushrooms
1? cups all-purpose flour
2? teaspoons ground black pepper
1? teaspoons salt
10 cups milk
10 cups chicken broth
cup minced fresh parsley
1 pinch ground nutmeg, or to taste
cup sour cream, or as needed
How to Make Joe's Homemade Mushroom Soup
Melt butter in your largest stockpot over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 5 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, 5 to 10 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.
Joe's Homemade Mushroom Soup Nutritions
Calories: 226.8 calories
Carbohydrate: 16.5 g
Cholesterol: 41.5 mg
Fat: 15 g
Fiber: 1.6 g
Protein: 8.7 g
SaturatedFat: 9.3 g
ServingSize:
Sodium: 314.8 mg
Sugar: 8 g
TransFat:
UnsaturatedFat:
Joe's Homemade Mushroom Soup Reviews
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 ARs "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 its a subtle background flavor, I think its 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, its DELICIOUS, and I wouldnt 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 Im not sure Id 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
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
Ive made this soup a couple of times and its always been completely delicious. I served it at thanksgiving this year and it was a rave.
I had mushrooms on hand that were on the brink of going bad. Once again I turned to AR for suggestions. Like all of the recipes I have saved, I had all of the ingredients for this recipe on hand less the parsley. I was able to have the ingredients, and soup done in approx. 20 minutes. This soup is fabulous. I did not use the sour cream or parsley, and it was still fantastic. Thank you for your submission. This will definetly be made again.
Worth way more than 5 stars. Im 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 Im 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
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
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 added a few carrots, some celery and a kohlrabi (all chopped) that I found in the fridge. After everything was simmering I felt it needed dome zing so I added a couple big pinches of dried thyme. So I have no idea what the original recipe tasted like but mine came out great
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
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
Very, very good. Like others, I halved it. I made Chef Johns from this website and preferred this (Joes) recipe for taste and a bit healthier. I did use Chef Johns method though of cooking the mushrooms thoroughly first at high heat until caramelized, and then added the onions. I also blended half the cooled soup, but didnt really need to.
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 didnt 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 saut 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.
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 mushrooms.
This was a very good recipe, and I will be making it again. It was especially easy.
I had leftover mushrooms from Christmas dinner....so after reading the reviews I decided to try this soup. It was delicious and m family loved it. I will definitely make again.
Made 4 servings... Used half & Half instead of milk. Also used 1 lb. Babybella mushrooms (be sure to wipe with a damp paper towel, then slice or chop) & added 1 Tbsp extra flour to reach the mushroom soup consistency we like. Also I gave the soup a pretty good grind of fresh nutmeg. Although its a subtle background flavor, I think its essential. Just before serving, I used my immersion blender for just a few seconds to finely chop some of the mushrooms. Sprinkle 1 Tbsp bacon bits on top before serving.This soup is easy to prepare, & delicious
Besides changing the servings to 6, I made this recipe as is & it was Delicious I was a little leery about adding the nutmeg, but Im sure glad I did; Delightful taste :)
Sized this to feed 6 and then followed the recipe pretty closely. Found I had to add a little more seasoning, few cloves of garlic with the onion, a few shakes of thyme and garlic salt. I used 1% milk so it didnt thicken a lot, but I used my immersion blender and that seemed to help. You could use this as a base and throw in a few other vegetables or rice or chicken and make it a full meal.
If you like mushrooms like me, you will love this soup Like many cooks, I scaled the recipe to 4 servings. I added some minced garlic and used low fat milk.The soup was very tasty but little runny. Next time I will either add more flour or reduce the liquids.
This soup is fantastic. I made it with button and oyster mushrooms. I also substituted half the milk with half and half. This will be my mushroom soup from this day forward. Thanks Joe
Excellent flavor. I scaled it to 6 servings and made it as written. Easy to make as the ingredients are on hand. I threw some reconstituted gourmet mushrooms from Costco which added interest and flavor. Also, I added a bit of garlic to the leftovers. Thanks for sharing this recipe its now in the our soup rotation.
This is a great soup recipe, you can make it by the recipe and it is good. Or you can add into the mushrooms (after they are cooked), leftovers, tonight I added leftover pork sirloin roast cut in little cubes, and leftover mash potatoes, delicious, and a great way to make leftovers seem like an entirely new meal We always say we are going to add some cheese too, but it is so tasty we never do
I love making soup, this is the first time my husband has said dont lose that recipe and he doesnt usually like soup. Made it exactly as said, just scaled it back.
Simple and delicious. Quick and easy to make with a wonderful mushroom flavor. I made it exactly according to recipe but added a little sherry in the end.
Fabulous recipe I cut the recipe in half except for the flour (I like my soups thick...and honestly would like it thicker) and added garlic but only because my daughter requested Garlic Mushroom Soup. However, garlic is not necessary I will definitely make this again....and again
We liked this soup. I cut the recipe in half. 5 c. Milk 5c low sodium chicken broth, 1/2 cup + 2 tbsp flour. And half the mushrooms and seasonings. I put a dollop of sour cream just before serving. I used small, sliced crimini mushrooms. I followed the recipe as written . This soup has a good flavor and needs the salt. We thought the soup was very thin. So, if you half the recipe, use more flour. I actually thought the soup smelled and tasted good with just the milk before I added the broth. Next time Ill add less broth. Because the soup was thin, the sour cream dollop sunk into the soup and formed curds. The sour cream adds to the flavor and needs to be added. Thicker, and cooler soup would solve the problem.
My husband and I loved this, it was nice and thick
Excellent I love that this recipe does not require cream.I did not add the salt (I almost never add salt to anything) or the nutmeg (I just wasnt in the mood that day). I added garlic and crab claw meat. I didnt have any flour so I doubled the sour cream.
I cut the recipe in half but I made it and it was amazing I am looking forward to leftovers for lunch and supper today This will definitely be one of my favorites
Because I was using skim milk, I added 1/2 cup of half and half. Because...... what cream soup isnt better with a little extra fat.
Its the best cream based mushroom soup Ive ever made. Like Campbells on steroids Will definately add this to the regular lineup.
Simple and tasty. Loved it
Made as is used 2% milk was creamy and delicious
Just had this for dinner with salad and crusty bread. Fantastic the only changes I made was to use stock instead of broth because that is what I had on hand. After adding the nutmeg I used a hand emulsifier to break up the mushroom pieces. I didnt completely puree it, just enough to break up the mushrooms evenly. Husband and kids loved it.
Great Added 1 Tb garlic powder, 1 Tb paprika
Really good, no changes. Quick,easy, delicious.
This is soooo good Didnt change much; just added garlic and at very end gave it a shot of sherry. Yumm.
We have a winner Best mushroom soup ever.
Excellent and simple to make. 4 stars because there was something missing, but I could not put my taste buds on to it. We got mushrooms from farmers market, spent the day canning and freezing mushrooms. I used stems and pieces in the soup with some leftover turkey broth.
This was absolutely delicious and so simple to make. I omitted wheat flour and used corn flour. I also omitted the sour cream and salt and used oat milk, vegetable bouillon, and avocado oil to keep it vegan. Finally, I used leeks instead of onions because Im on a gastritis diet. It tasted like something youd get at a fancy restaurant. Yum Will definitely make it again.
I think this is great i cut it by half didnt need that much soup.Thanks for the recipe
I added carrots and capers since i didnt have enough mushrooms. i used cilantro instead of nutmeg because i didnt have that either. put some cheese in it and omg im gonna make this soup for my boyfriend and his family and hell propose to me right there how much you wanna bet?A+ soup
This was a soup the whole family lovedWe made half the recipe and it was more than enough for 3
I really love mushroom soup but most purchased have too much salt. I have made this recipe several times and it is just perfect and thankfully I can enjoy it without worrying about too much salt
Delish. I oven roasted the shrooms before slicing and adding to onion mix. This is really good. I will make it again.
Ive been making mushroom soups for years, using various published recipes and some of my own. This is one of the easiest recipes Ive found and one of the tastiest. I swapped out 3 cups of half-and-half for 3 cups of the milk. I also split the soup into different pots when it came to boiling the soup. Having it all on one, huge stock pot would have made the cooking time much longer. Incidentally, I cooked part of the batch without the boil -- just a longer cook time. Boiling, even for just a few minutes, makes all the difference. Do not skip this step.
I made a lot smaller batch & used heavy cream.
After scaling down to four servings, I followed the recipe and was underwhelmed. I prefer a cream base so If I try it again, Ill use cream instead of all milk and finish with white wine.
This was absolutely delicious Scaled the recipe down for 6 servings and it turned out perfectly. I cant wait to make this again, its the best cream of mushroom soup Ive ever had
Very good soup that was extremely easy to make. My family loves it so Ill definitely be making this often. I found I had to use a bit more flour, but other than that followed the recipe. Thank you for a new family fave
I use this recipe for my cream of mushroom soup whenever I make a casserole. I prefer not to open a can since there is so many preservatives and sodium. The time difference is worth it and as a soup it is just fabulous
I had a couple of pounds of mushrooms that I bought from Sams club and was afraid theyd go bad, so I found this recipe, and OMG this is the best cream of mushroom soup Ive ever had So, with 2 pounds its 8 servings and it still made a big pot. The only thing I changed was half heavy cream and half milk instead of using all milk.
Good fast and easy soup with not to many ingredients. That said next time I make it, itll be in a slow cooker and let it take its time. I made extra so we had leftovers for whenever anyone wanted some and man it was so much better the next day
I scaled this down to 4 servings, using a combination of sliced shitake and regular mushrooms. I like things spicy, but this had WAY too much pepper for me. I suppose in anything, its best to add such things to your own taste preference...add less and more if needed. I used half milk and the rest was half-n-half. A delicious and easy soup, one Im sure to make again. Dzienkuje, Joe
I made this yesterday, but adjusted the amount of servings to 8. I followed the recipe exactly and it is now one of our new favorites. Absolutely delicious and so fast and easy to make
Will make again. Very yummy. I halved the recipe and used a bit less of the liquid than called for. I did add some 1/2 and 1/2 since I was using 1.5% milk. I also used the immersion blender to partially break up the mushrooms.
I scaled it down for 8 servings. It then called for 4 cups milk (I used whole milk) and 4 cups chicken stock. I used about two cups of the stock. I like my soup on the thicker side. also added about This recipe is great Thanks
This soup is so quick, easy, and delicious
Best mushroom soup ever Wonderful recipe , didnt change anything.
Fantastically delicious and easy recipe Have made multiple times scaled down to four. We prefer thick soup so I generally find it needs 1/4 cup more of flour. And rather than slicing mushrooms, I rough chop. Delicious as written or with a mix of mushrooms. Thank you for the great recipe
I made this soup today and was not disappointed The only change I made was that I used half heavy cream and half 2% for the milk and I did not add the nutmeg (not a big fan of nutmeg). It was delicious and I will definitely make it again.
Try blending half and of the mushrooms to make pure. Can substitute sour cream with heavy cream or a combo of both.
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