Chef John's Creamy Mushroom Soup
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.
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!
Made as written. Next time I'll leave some mushroom chunks and won't completely puree it all. Also, the flavor was wonderful but it was too rich with all the butter and heavy cream. Will probably use half and half or milk next time. Made the kitchen smell great.- made a second time as written and liked it better. Used a little salt and pepper. Instant Pot Duo Plus; Soup Program, "less," 20 min + NPR. Used the Smart Stick to puree. Everything cleaned up before it was time to serve. ??. Thanks, Chef John for another winner.
This was absolutely fabulous! I pretty much followed the recipe except that I used half and half. Next time I think I will stop the vitamix a little sooner and allow a few little pieces of mushrooms. This soup is so good freshly made! This is going into my best recipe collection!
It’s so delicious! I used 10% cream instead and it was great ;)
Because of the simple list of ingredients, I thought this soup would not be very flavorful. I was mistaken. I made this recipe exactly as written and found it to be surprisingly tasty. I think the thyme really added some depth to the mushrooms. I made this recipe again and added in a package of assorted dried mushrooms for a more earthy flavor and an extra clove of garlic. I re-hydrated the mushrooms and used a cup of the liquid from soaking in place of the one cup of water. This recipe didn't need sherry or balsamic. It really needed the time for the mushrooms to cook slowly. That is a huge step in this recipe.
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.
This was a great mushroom soup recipe. Overall I was very pleased with the flavours and the way it turned out. A few key points: - it takes a lot longer than 15 minutes on low heat to get all the mushroom juices evaporated. I used a variety of mushrooms for this recipe but still stuck with 2lbs and I think it took 45 minutes or more to get the juices to evaporate - it's a very thick soup and I added about an extra cup or chicken stock to it but realistically I think I could've added 2 cups Other than that I followed the recipe to the tee. Definitely will make it again.