Ingredients

• 1.25 cups butter
• 1 large onion , chopped
• 5 pounds sliced fresh mushrooms
• 1.25 cups all-purpose flour
• 2.5 teaspoons ground black pepper
• 1.5 teaspoons salt
• 10 cups milk
• 10 cups chicken broth
• 0.5 cups minced fresh parsley
• 1 pinch ground nutmeg , or to taste
• 0.25 cups sour cream , or as needed

Instructions

1. 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.
2. 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 per serving