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.
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 :-)
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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 :-)
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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!
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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.
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this is a great recipe But if you want to bring out the flavor better add white wine awe man what a delight will use this one from now on with the addition of the white wine everyone that came for dinner wanted seconds of the soup I was afraid they were going to fill up on it as it was just the being of a huge get together with friends... thanks for sharing...
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Very good mushroom soup recipe! I've made it a few times now. Each time I've added a little sherry. I also like to adapt this recipe to that of a favorite restaurant's mushroom curry soup. They serve it with a dollop of orange marmalade in the bottom of the bowl. Really delicious! I add curry powder (1-2 Tbsp) while simmering mushrooms/onions. I really like this recipe as-is but LOVE it with the curry & sherry.
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Love me some Chef John. Normally, I don't change or tweak his recipes, and that's saying a lot for me 'cause I tweak everybody's recipe. In this case, I accidently tweaked.
The mushrooms caramelized for almost an hour because my ADHD self spotted a squirrel or chicken or something and forgot to get back to the pot. It worked out though.
No fresh thyme. Went to my herb garden and the squirrel or chicken or something ate the thyme so I used the dry stuff that comes in a jar.
Some white wine may have fallen out of the bottle I was drinking and into the soup pot. It happens...
The last tweak, I admit to doing on purpose. Black Truffle Oil... just a tiny drizzle. Amazing, but very little goes a long way.
I tasted as I cooked and before tweaking so I can honestly say the recipe really is perfect exactly as written.
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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.
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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.
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This recipe takes time but is worth the effort. I used a mixture of crimini and shiitake mushrooms. I can't eat cream so I added lactose-free milk with a bit of corn starch.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 :-)
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 is a great recipe But if you want to bring out the flavor better add white wine awe man what a delight will use this one from now on with the addition of the white wine everyone that came for dinner wanted seconds of the soup I was afraid they were going to fill up on it as it was just the being of a huge get together with friends... thanks for sharing...
Very good mushroom soup recipe! I've made it a few times now. Each time I've added a little sherry. I also like to adapt this recipe to that of a favorite restaurant's mushroom curry soup. They serve it with a dollop of orange marmalade in the bottom of the bowl. Really delicious! I add curry powder (1-2 Tbsp) while simmering mushrooms/onions. I really like this recipe as-is but LOVE it with the curry & sherry.
Love me some Chef John. Normally, I don't change or tweak his recipes, and that's saying a lot for me 'cause I tweak everybody's recipe. In this case, I accidently tweaked.
The mushrooms caramelized for almost an hour because my ADHD self spotted a squirrel or chicken or something and forgot to get back to the pot. It worked out though.
No fresh thyme. Went to my herb garden and the squirrel or chicken or something ate the thyme so I used the dry stuff that comes in a jar.
Some white wine may have fallen out of the bottle I was drinking and into the soup pot. It happens...
The last tweak, I admit to doing on purpose. Black Truffle Oil... just a tiny drizzle. Amazing, but very little goes a long way.
I tasted as I cooked and before tweaking so I can honestly say the recipe really is perfect exactly as written.
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.
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.
This recipe takes time but is worth the effort. I used a mixture of crimini and shiitake mushrooms. I can't eat cream so I added lactose-free milk with a bit of corn starch.
