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Chef John's Creamy Mushroom Soup

Rated as 4.7 out of 5 Stars

"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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1 h 35 m servings 272
Original recipe yields 6 servings


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  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  2. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.


  • Cook's Note:
  • If mixture seems too thick, thin it out with more chicken broth or water.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 272 calories; 23.3 12.2 6.9 78 667 Full nutrition

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  1. 434 Ratings

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Most helpful positive review

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 st...

Most helpful critical review

Not tasty, not creamy.

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Most positive
Least positive

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 st...

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 ...

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 mu...

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 f...

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. T...

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 c...

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 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...

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.