Recipe by Chef John
"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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sliced fresh mushrooms
yellow onion, diced
1 1/2 tablespoons
heavy whipping cream
salt and freshly ground black pepper to taste
fresh thyme leaves for garnish, or to taste
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 :-)
Not tasty, not creamy.
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!
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.
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.
awesome will never buy a can of cream of mushroom again,easy to make we had smothered pork chops it was a big hit
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.
Very good. Right before I served it, I added a couple of teaspoons of quality Balsamic vinegar and it gave it such a wonderful rich flavor. I'll definitely be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Creamy Mushroom Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 209
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