This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.
Ingredients
- ¼ cups butter: 1 piece
- onion: 1 piece (chopped)
- fresh mushrooms: 5 pound (sliced)
- ¼ cups all-purpose flour: 1 piece
- ½ teaspoons ground black pepper: 2 piece
- ½ teaspoons salt: 1 piece
- milk: 10 cups
- chicken broth: 10 cups
- fresh parsley: 0.5 cup (minced)
- pinch ground nutmeg: 1 piece (to taste)
- sour cream: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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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.
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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.
