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.

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.

  • 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.

Nutrition Facts

272 calories; protein 6.9g; carbohydrates 12.2g; fat 23.3g; cholesterol 78mg; sodium 666.6mg. Full Nutrition
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Reviews (414)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2013
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 :-) Read More
(136)

Most helpful critical review

Rating: 2 stars
03/06/2014
Not tasty not creamy. Read More
(5)
523 Ratings
  • 5 star values: 419
  • 4 star values: 72
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
12/02/2013
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 :-) Read More
(136)
Rating: 5 stars
01/05/2014
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! Read More
(75)
Rating: 5 stars
12/07/2013
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. Read More
(51)
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Rating: 5 stars
03/18/2014
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... Read More
(38)
Rating: 4 stars
06/20/2015
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. Read More
(36)
Rating: 5 stars
10/26/2017
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. Read More
(34)
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Rating: 5 stars
01/28/2014
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. Read More
(18)
Rating: 4 stars
02/11/2014
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. Read More
(17)
Rating: 5 stars
11/12/2014
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. Read More
(12)
Rating: 2 stars
03/06/2014
Not tasty not creamy. Read More
(5)
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