Chef John's Creamy Mushroom Soup Recipe - Allrecipes.com
Chef John's Creamy Mushroom Soup  Recipe
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Chef John's Creamy Mushroom Soup
Discover the simple trick to delicious homemade creamy mushroom soup. See more
  • READY IN ABOUT hrs

Chef John's Creamy Mushroom Soup

Recipe by  

"This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  2. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 35 mins

Footnotes

  • Cook's Note:
  • If mixture seems too thick, thin it out with more chicken broth or water.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2013

This does take some time to prepare, so plan accordingly. Actually, for my mushrooms to reach the color in the video, it took a solid 30+ minutes at a low temp. BUT, don't rush because this step brings richness and enhances the depth of flavor in the soup. I halved the recipe and used an immersion blender (instead of a blender) which emulsified the soup to a creamy texture. Very nice and a little decadent :-)

 
Most Helpful Critical Review
Mar 06, 2014

Not tasty, not creamy.

 
Jan 05, 2014

This recipe and the result is outstanding. My family, including the children ate it up and my son-in-law ate 4 bowls of it! Take care, however. No way this takes only 15 minutes of prep time. I had to use 6 boxes of fresh mushroom, which took what seemed forever to clean and slice (sliced mushrooms not available where I live.) Next time I will buy the largest mushrooms I can find to cut down on the prep time substantially. I don't know how Chef John got his mushrooms carmelized in just 15 minutes; it took mine a lot, lot longer, but they are wonderful when done. The only thing I did at the end was add more stock. The soup came out thick as mud, and while I like very thick soups, this was beyond thick. The flavor is absolutely delicious. If you love mushrooms and want to feel like a professional chef, make this soup. Outstanding recipe, Chef John!

 
Dec 07, 2013

Great recipe! Easy to make, too. I bought sliced mushrooms which made the preparation easy. Made exactly by instructions and it was fantastic. I think the secret is the roux and cooking the mushrooms to a golden brown. This made for a very rich flavor. Achieving the golden brown only took about 15 minutes as the instructions said. Based on similar mushroom soup recipes, I think you could cut down the hour simmering time if you are pushed for time. Next time I will experiment with adding a little more flour to make it slightly thicker and I may add a little Sherry.

 
Jan 28, 2014

This was absolutely wonderful! Takes time (it did take more than 15 minutes to cook out moisture and caramelize the mushrooms, closer to 30 minutes, but the end result was so worth it.) I know I will get requests for this often...and my fabulous cook of a daughter-in-law (who also loved it) is anxious for the recipe too.

 
Dec 03, 2013

awesome will never buy a can of cream of mushroom again,easy to make we had smothered pork chops it was a big hit

 
Apr 21, 2014

This recipe is an outstanding delicious masterpiece when prepared exactly as written. A wonderful flavor and consistency that I never found in any other mushroom soup. I did substitute frozen mushrooms in lieu of fresh which worked out well without affecting anything. The next time I will be using dehydrated mushrooms since I buy fresh in 100lb lots. I also used "Bobs Red Mill" quinoa flour to avoid Frankenfood GMOs. I found the prep and cooking times to be perfect. Chef John really nailed this one.

 
Feb 11, 2014

Fist off I LOVE MUSHROOMS so this was a dish I really wanted to try. As far as flavor it didn't disappoint. But, this was more like a 2 hour production, not 1:35, so I took it down a star. It took longer for my mushrooms to cook off the water and caramelize. THANK YOU Chef John for clear and concise instructions otherwise! It WAS very tasty! I loved it, but my family was so-so, their palates being young and not appreciative of the two hours I put into the dish! :/ My only substitution was to use ground thyme instead of the sprigs as I didn't have the fresh thyme. Still worked great. This takes way too long for me to consider using it in place of canned cream of mushroom soup, but on a cold winter night, with cheesy toast and salad it was a wonderful dinner.

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 796 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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