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Chef John's Creamy Mushroom Soup
Chef John's Creamy Mushroom Soup
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Prep Time:
10 minutes
Cook Time:
85 minutes
Total Time:
95 minutes
Buttery caramelized mushrooms create a rich and savory creamy soup.
Ingredients:
  • 0.25 cup unsalted butter
  • 2 (16 ounce) packages sliced fresh mushrooms
  • 1 pinch salt
  • 1 medium yellow onion, diced
  • 1.5 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:
  • Collect all ingredients needed for the recipe.
  • In a large soup pot, melt butter over medium-high heat. Sauté mushrooms and a pinch of salt until they release their juices, about 5-10 minutes. Reduce heat to medium-low and cook, stirring occasionally, until mushrooms are caramelized and juices evaporate, 15-25 minutes. Optionally, reserve a few visually appealing mushroom slices for garnish.
  • Combine the onions with the mushrooms and cook until the onions are soft and translucent, approximately 5 minutes.
  • Incorporate the flour into the mushroom mixture and cook, stirring frequently, for about 2 minutes to eliminate the raw flour taste.
  • Introduce a fragrant thyme bundle and garlic cloves into the pot, followed by 4 cups of chicken broth and 1 cup of water. Let it gently simmer on low heat for 1 hour. Finally, retrieve and dispose of the thyme bundle.
  • Blend the soup in batches until it is silky and thick.
  • Mix in the cream until well combined. If the mixture is too thick, incorporate a small amount of chicken broth or water. Season generously with salt and freshly ground black pepper.
  • Serve the dish in bowls, and top with the remaining mushroom slices and fresh thyme leaves for an elegant presentation.

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