Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::20
Yield::20 servings
Ingredients
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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
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.