Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
20
Yield:
20 servings
Ingredients
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.
Nutrition Facts (per serving)
227
Calories
15g
Fat
17g
Carbs
9g
Protein
