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This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.
Ingredients
- 1 ¼ cups butter
- 1 large onion, chopped
- 5 pounds sliced fresh mushrooms
- 1 ¼ cups all-purpose flour
- 2 ½ teaspoons ground black pepper
- 1 ½ teaspoons salt
- 10 cups milk
- 10 cups chicken broth
- ½ cup minced fresh parsley
- 1 pinch ground nutmeg, or to taste
- ¼ cup sour cream, or as needed
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat9g | 47% |
| Cholesterol42mg | 14% |
| Sodium315mg | 14% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber2g | 6% |
| Total Sugars8g | |
| Protein9g | |
| Vitamin C5mg | 27% |
| Calcium159mg | 12% |
| Iron1mg | 7% |
| Potassium583mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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