Chef John's Creamy Mushroom Soup

4.7
(572)

This mushroom soup is creamy and rich — it's one of my favorite soups of all time and it's so easy! The long, slow caramelization of the mushrooms requires a little patience, but it really unlocks their magical flavor, which is the secret to this mushroom soup.

60
60
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Prep Time:
10 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 35 mins
Servings:
6

You're bound to love the uniquely earthy and creamy flavor of Chef John's mushroom soup recipe. Garlic, cream, and fresh thyme join meaty caramelized mushrooms and diced onions for a rich, fragrant bowlful of homemade goodness. This comforting soup recipe makes an enticing appetizer course or stand-alone dish — experience the velvety swirls of flavor for yourself (and never buy the store-bought stuff again).

high angle looking into a bowl of creamy mushroom soup topped with mushrooms and fresh thyme leaves
Dotdash Meredith Food Studios

How to Make Creamy Mushroom Soup

Luscious, herb-infused mushroom soup is just a few steps away. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Begin by melting butter in a large saucepan and caramelizing the mushrooms — it's important to cook them until a deep golden color is achieved for maximum flavor. Add onions, thyme, garlic, and broth to the mixture before simmering.

Next, puree the soup mixture with an immersion blender and add cream. Season to taste, garnish with thyme sprigs, and enjoy a hot bowl of deeply decadent flavor.

What to Eat With Creamy Mushroom Soup

A hearty bowl of mushroom soup is a meal in itself, but this dish pairs well with many other foods. Crispy baked chicken or a peppery skirt steak would both make good partners for this top-rated recipe.

Or, serve cream of mushroom soup with crisp, tangy salad to cut through the richness. Any way you serve it, Chef John's savory offering will keep you coming back for more.

How to Store Mushroom Soup

Mushroom soup can be safely stored in the refrigerator for up to one week. Wait for the soup to fully cool before. Reheat gently on the stovetop or in a microwave.

Can You Freeze Mushroom Soup?

Looking to save some soup for later? You can freeze the leftovers for up to two months if stored properly. Place single servings of room temperature soup in freezer bags, squeeze out any air, seal, and lay flat for best results.

Allrecipes Community Tips and Praise

"The flavor is absolutely delicious," says reviewer gellerd. "If you love mushrooms and want to feel like a professional chef, make this soup. Outstanding recipe, Chef John!"

"This recipe takes time but is worth the effort," shares home cook Lindsey. "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."

"Fantastic mushroom soup!" raves Shelley W. "I made it exactly as written and was amazed at how deep and wonderful the flavors were. I am a cream of mushroom soup lover and this was the best I have ever had."

Editorial contributions by Rai Mincey

Ingredients

  • ¼ cup unsalted butter

  • 2 (16 ounce) packages sliced fresh mushrooms

  • 1 pinch salt

  • 1 medium yellow onion, diced

  • 1 ½ 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

Directions

  1. Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes.

  2. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.

  3. Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.

  4. Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.

  5. Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.

  6. Puree soup with an immersion blender until smooth and thick. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.

  7. Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.

    close up view of Creamy Mushroom Soup in a bowl on top of a kitchen towel, garnished with mushrooms and herbs
    DOTDASH MEREDITH FOOD STUDIOS

Tips

Prep time assumes you are using pre-sliced mushrooms. If not, your prep time will be longer.

If you don't have an immersion blender, puree the soup in a blender in small batches.

Nutrition Facts (per serving)

272 Calories
23g Fat
12g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 272
% Daily Value *
Total Fat 23g 30%
Saturated Fat 14g 71%
Cholesterol 78mg 26%
Sodium 667mg 29%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 7g
Vitamin C 7mg 37%
Calcium 47mg 4%
Iron 1mg 6%
Potassium 578mg 12%

* 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.

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