This creamy, rich mushroom soup is one of my all-time favorites because it’s so simple to make. Although it takes a little perseverance, the long, slow caramelization of the mushrooms really brings out their unique flavor, which is the secret to this mushroom soup.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- ¼ cup unsalted butter
- 2 (16 ounce) packages sliced fresh mushrooms
- 1 pinch salt
- 1 medium yellow onion, diced
- 1 ½ tablespoons all-purpose flour
- 6 sprigs fresh thyme, tied in a bundle with kitchen twine
- 2 cloves garlic, peeled
- 4 cups chicken broth, or more to taste
- 1 cup water, or more to taste
- 1 cup heavy whipping cream
- 1 salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves for garnish, or to taste
Instructions
- Gather all ingredients.
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- Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
- Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
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- Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
- Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
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- Purée soup with a blender in batches until smooth and thick.
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- Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
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- Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.
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- Prep time assumes you are using pre-sliced mushrooms. If not, your prep time will be longer.
- You can also use an immersion stick blender to purée the soup.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 14 g |
| Sodium | 667 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and an easy recipe to follow. I liked the cooking of the flour directly with the mushrooms, no lumps. My slight change was to add a Tbs of sherry at the end and omit a lot of the salt. Great mushroom flavor and consistency.
Great recipe! Recommend adding Tarragon. Also added a bay leaf while simmering.
Great recipe. People should remember that every recipe is seasoned to the taste of the cook. You should be tasting stuff and adjusting seasoning to your own tastes. AND getting a smooth, creamy texture comes down to sauteeing the mushrooms AND MORE IMPORTANTLY the type of blender you use. I used a Nija initially, but it didn’t produce a smooth creamy texture. When I switched to my Magic Bullet (type) it blended ten times better.
Flavor is amazing. But…I had trouble with the final consistency/texture. I used immersion blender (usually have excellent results making dressings, sauces, soups, etc) and it just couldn’t get to the very smooth texture/consistency one would want. For lack of better description it stayed kind of muddy/grainy looking, with ultra fine bits of texture. Although it tasted wonderful and mouth-feel didn’t seem too off it was very unappealing to look at, sadly. This can’t be the way it is supposed to be. I may try again since the flavor would be worth it.
I love chef John and this recipe was wonderful. I threw in some Brie cheese with the cream. Super yummy
I really enjoyed this soup. I don’t understand the complaints about the prep time. Most items I cook that are tasty take some time. I used fresh thyme while simmering but added just a little more thyme (dried at this point) after simmering as I was seasoning. I think pepper complimented the soup well. I also added a splash of sherry at the end. Yummy!
Yum, this was really good! Thank You for the inspirations. With minor alterations*, I use this superb recipe for casseroles too. *Subbing: 2Tbsp of Provence Herbs for spices. Crush, chop & frying fresh Garlic, quenched into soup.
The soup was better the next day. Feel free to make this up the day before serving.
This was the best Mushroom Soup I have ever had and I will making another batch tonight .
Soup came out perfect! I used a vita mix to purée it and it was definitely smooth and creamy
Easy to make and reminds of mushroom soup in a bistro in Kuala Lampur. With baked fois Gras of course.
I have made this several times using the recipe as written. I found a shortcut however by using Trader Joes frozen mushroom medley instead of fresh and it tastes exactly the same. I also added a leek for extra flavor. Such a good recipe. A splash of sherry at the end takes it over the top.
This is the most delicious mushroom soup I’ve ever had, and it takes a little time to make it right, but it’s not difficult. I made it just as it is presented here.
In addition, I used powdered dehydrated medicinal mushroom blend(Amazon) and used mushroom broth(found at Sprouts). I did not pulverize.
I made this today and it was the most delicious soup I’ve had in a long time. I added 1/2 cup of cream sherry and after the broth and mushrooms came to a boil, I used a hand mixer to chop 1/2 the mushrooms just before it was a puree. This is my new favorite.
Chef John did it again!.. I did not have heavy cream so I used what was in my fridge, half-n-half. I added Umami. AWESOME. Just wonderful. I used 50-50 pre sliced/prepped portabella and white. Just wonderful
I substituted creme fraiche that I had on hand (left over from another of Chef John’s excellent soup recipes) for the whipping cream. Other than that I followed the recipe fairly closely. It was excellent, according to my most ardent critic (wife). Update: I’ve made this recipe several times and it’s always excellent. The umami from the caramelized mushrooms is indescribable. I’ve finished it with both heavy cream and creme fraiche, and I have to say I prefer the latter, but both work very well.
This recipe is delicious! I followed it exactly except that I used beef broth instead of chicken broth because I like it with mushrooms. A definite keeper! Thanks!
I missed the heavy cream, and used dried thyme. Cremini mushrooms. Didn’t have blender either, lol. My husband and I loved it !! Will make it again the way it was written. TY.
So good i would sauté extra mushrooms and add them to the soup after, so it has mushroom pieces inside. I also used half and half 10% crème instead. Worked great
Incredibly delicious. Oh, my goodness. It’s decadent. If I actually knew anything about cooking (I’m a novice, but learning fast!), I’d swear this is a French recipe. I’ve begun to follow Chef John very often here– and for good reason.