Chef John's Creamy Mushroom Soup

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...

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.

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.

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 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.

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.

This recipe is an outstanding delicious masterpiece when prepared exactly as written. A wonderful flavor and consistency that I never found in any other mushroom soup. I did substitute frozen mushrooms in lieu of fresh which worked out well without affecting anything. The next time I will be using dehydrated mushrooms since I buy fresh in 100lb lots. I also used "Bobs Red Mill" quinoa flour to avoid Frankenfood GMOs. I found the prep and cooking times to be perfect. Chef John really nailed this one.

Superb mushroom soup! I made a roux of 2 Tbsp butter and 2 Tbsp flour instead of just adding flour. I didn't have fresh thyme and instead added 1 tsp of dried thyme. I also added 1 Tbsp of sherry at the end. I will double the recipe next time. It wasn't enough for us. Yummy!

added 1tab bacon crumbles.

Wonderful for mushroom lovers. I like to vary it by using a mix of wild mushrooms such as enoki, shiitake, oyster, and, if I can find them, chanterelles. But if these are unavailable or just too expensive, regular white mushrooms will work just fine. Just before serving, I like to add a tablespoon or two of dry Sherry or Madeira. Again, not a deal breaker, just an enhancement of an already-fine recipe. A small spoon of sour cream makes a delicious garnish.

Off the hook goodness. After adding the water and chx broth I added 8oz of sliced golden oak shitakes that needed to be cooked out of my fridge and that just put this recipe over the edge. This was a 6 star cook.

wonderfull, I use cream of mushroom in my curry chicken now all homemade and even better,though i used Italian in place of tyme. just me

awesome will never buy a can of cream of mushroom again,easy to make we had smothered pork chops it was a big hit

What a wonderful and tasty soup! I followed the recipe pretty much exactly as Chef John described it in his video. The only difference was that I used a little bit more butter and about another 5 ounces of mushrooms so that after they were cooked down to that golden brown, I not only had enough mushrooms to garnish the soup but I also chopped the rest up into tiny pieces and introduced them back to the soup to have a little bit of mushroom to chew on with each bite. Not only was this recipe amazing to eat, it warms the house with wonderful smells and aromas! Take your time when getting the mushrooms golden brown. It's worth every minute to truly give this soup AMAZING taste profile! Chef john.... yet another hit! My family could not get enough! (Might have to make a double batch next time!)

Thank you John! This is a carbon copy of the recipe my beloved father-in-law taught me. As I entered his kitchen some 40 years ago, my primordial baby was filled with joy as Mr. Glenn Roughmbo's shroom soup enveloped me. Years later, I felt that to change his majic blend would be desecration. But... May I suggest at the end of cooking.... Summer add a dash of lemon zest. Winter add a dash of worscestershire sauce. Thanx again for sharing

This is a very good recipe as is, but I deducted a star (perhaps unfairly) because I do think it can be improved upon. After the first time, I reserve about 1/4 of the cooked mushrooms for a coarse chop so there is at least a bit of mushroom texture in the soup, increased the flour (I use GF) to 2 Tbsp, and replaced the water with a cup of a good white wine.

Fantastic mushroom soup! Kudos to Chef John who once again came through with winner. 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. Can't wait to make it again, might just go to the market right now to get some mushrooms.... UPDATE: I finally have an immersion blender and it made this so easy-peasy! Pretty sure I'll be making often, especially during winter...a true comfort food! If you like mushrooms, give it a try, you won't be disappointed. Gotta admit, I've been looking for reasons to use my dry sherry, may give it a try next time...

Fabulous! My husband raved, the only thing I changed was to use white wine in place of the 1 cup of water. But I did use a hand blender in the pot. And you must make a double batch, because you will want more! 2/25/19 I made this soup again yesterday and had a bit of an epiphany. When the mushrooms had given up all their juices I was struck that all the wonderful 'shroom juice was going to go into vapor as I waited for the mushrooms for caramelize. So I strained the 'shrooms and kept the juice to add back later with the chicken broth. This also slashed the amount of cooking time. The added back 'shroom broth really boosted the overall flavor.

This was awesome. I usually follow Chef John's recipes exactly, but didn't have the heavy cream so used canned milk and didn't puree completely because we like some mushroom chunks. But I have made this a couple of times and we just love it!

I have done a lot of chef Johns recipes, always great!! This is equal in being easy and good. Love it good with any beef!

This has become a staple in my household. Absolutely fantastic. I used baby bella mushrooms from Costco and sliced them in my food processor in a couple of minutes and then chopped the onion in the food processor. That way the whole prep only took a few minutes. Mine browned nicely within 15 minutes. They still had some juice in the pot but I went on to the next step and feel that it does not make much difference. I used 1% milk instead of cream and processed the soup in my vitamix which made it super creamy. I always eat some the next day as left over and it still tastes great. Only minor thing I don't like is the color but for home made super delicious soup that's easy to make it's well worth it.

Simple and very delicious.. Next time, I'll add a drizzle of extra virgin olive oil on top of each plate to give it a more delicate taste..

Not tasty, not creamy.

Another awesome recipe from my favorite chef!! I do have a confession: I did put a cup of white wine in it for kicks. Also used an abundance of assorted dried Asian mushrooms, 2 portobellos and the standard white type. With all those mushrooms I did add more cream. Absolutely loved it! Mahalo from Maui! I'm a transplant from the city!!!!

Fist off I LOVE MUSHROOMS so this was a dish I really wanted to try. As far as flavor it didn't disappoint. But, this was more like a 2 hour production, not 1:35, so I took it down a star. It took longer for my mushrooms to cook off the water and caramelize. THANK YOU Chef John for clear and concise instructions otherwise! It WAS very tasty! I loved it, but my family was so-so, their palates being young and not appreciative of the two hours I put into the dish! :/ My only substitution was to use ground thyme instead of the sprigs as I didn't have the fresh thyme. Still worked great. This takes way too long for me to consider using it in place of canned cream of mushroom soup, but on a cold winter night, with cheesy toast and salad it was a wonderful dinner.

I need to find a bigger and better word for Chef John than "magnificent" because I'm sure he's just getting tired of all the accolades! An example of that would be this recipe. Best mushroom soup I have ever made as verified by the 3 people that ate it. The only addition I made is adding 1/4 teaspoon of dried jalapeno peppers because I tend to like a little heat in what I eat. I read another review where someone said they were in love with Chef John. Let me know where the line is forming so I can go too!!! Thanks again, Petra-

Perfect! Just what I want in a cream of mushroom soup. This was truly restaurant quality while being super-easy to make. Giving the mushrooms enough time to caramelize is key. I only made half the recipe and used a pinch of dried thyme instead of fresh. I also didn't have chicken stock and hate using the mix, so I used regular water and upped the black pepper. It was truly perfect - Chef John has never let me down! Thanks for this amazing recipe!

Good grief I could die now and be happy this is such good soup! Substituted half and half for the heavy cream and it turned out great. Also I rinsed my mushrooms which added a solid half hour to the sauteeing stage where you can add the onion. Now I know to take the time and just wipe the mushrooms with a damp cloth and not to get them wet. Also you can just roughly chop the mushrooms since theyre all getting pureed anyway don't spend the time on useless precision. I have never made better soup thank you Chef John!

I've loved every Chef John recipe I've made and this is no exception. The only minor thing I will change the next time I make it is to add the garlic cloves to the mushroom mixture at the same times the diced onions are added, I think browning the garlic makes it more flavorful. I had a craving for mushroom soup and this recipe delivered!

Yummmm ... everyone who tried it at my family's "Family Day" lunch loved it ... It took a lot more time than I thought it would but it was worth it! I will definitely be making this again ... this weekend perhaps

This is soup is soo good. I didn't run mine through the food processor. Me and my family loved the slices of mushroom in it. we also use it as a sauce over burgers. sooo good.

I made it according to the recipe but used different mushrooms. It turned out wonderful! I have this thing about using canned soup, so I made this to pour over some pork butt steaks to bake in the oven. It was a huge success! I honestly think you can use any flavorful mushrooms for this. We have an abundance of oyster mushrooms right now in the woods around here, so I used those. Absolutely delicious! This will be my go-to mushroom soup recipe from here on out. In future, I will definitely try adding a little sherry, especially when actually serving as soup. Thanks for sharing this with us, chef!

Oh yummy yummy thick and yummy. Made exactly as written. I forgot one more YUM!

I have made this soup a couple times and truly love it. One substituion i add a little sherry. My family raved over it.

This is a great mushroom soup. Julia Child recommends this way of browning mushrooms to intensify their flavor in The Art... (classic French prep), and Chef John brings the technique to life here. It's brilliant. Take the time to do this as described here, as elsewhere with Chef John. He's a generous, wonderful teacher you can trust.

Great flavour and much easier than other mushroom soup recipes I have used before. I liked not having to waste time making a proper roux. I made it with portobellos and shitakes and made it healthier and vegetarian by only using 1 tbsp of butter with 1 tbsp of olive oil, and substituted whole meal flour, vegetable stock and skimmed milk and it still came out delicious and super thick and creamy with an intoxicating fragrance.

This is delicious, just like most of chef john's recipes. I didn't change anything, next time I will make a little thicker, but that is just personal preference. I would definitely use this in cooking in place of canned soups as well.

love the method of slow cooking the mushrooms to achieve the wonderful flavour that come out. I adjusted spices - increased the thyme and pepper, and a bit of soy sauce with some red wine. (I wish I had sherry) also added a bit of cream cheese at the end.

Sub fat free half and half for the heavy cream and this gets MUCH healther with little change in taste. Used a mix of fresh mushroom types, 1.5 pounds of white button and 0.5 pound of a shiitake, oyster, and portabella blend. The 15 minutes indicated in the recipe for reducing the mushroom liquid is about half, to a third, of the time it really takes; so, be prepared to spend the time. I also used unsalted chicken broth to help reduce the sodium. It turned out very well; a nice deep mushroom flavor and the thyme was just enough. Thank you Chef for the inspiration. Will, absolutley, make this again.

Excellent recipe! Best mushroom soup I've ever had. Period. The only changes were to add 1/2 cup sherry and to reserve more mushrooms to add after blending, just because I like a chunkier soup. Need to try this with fresh morels and leeks next spring!

very good soup. will make often

Made it for Thanksgiving. The guests couldn't get enough of it and whatever leftovers I had, they insisted on taking home with them. I followed the recipe pretty closely other than substituting half and half for the whipping cream. Caramelizing the mushrooms is the secret and the house just smelled heavenly. If I could give it 10 stars, I would!

Cream of mushroom soup, even from a can, is a delicious ingredient used in many recipes. The problem is even the lower sodium canned soups are incredibly high in sodium. I decided to begin trying different recipes to find one I liked. This is it. I made the recipe exactly as presented. Granted it took a while but the result was likely the best cream of mushroom soup I've ever tasted. I've now made this recipe several times, precisely as directed and wouldn't change a thing. It's truly spectacular. The health bonus is it's quite low in sodium which means I'm not as limited on other ingredients in whatever meal I'm preparing. This also works perfectly when used in recipes calling for cream of mushroom soup. Just remember, this isn't condensed so adjust your recipe accordingly. I rushed one batch and found the flavor just wasn't there. That may explain the comments mentioning a lack of flavor. This isn't something to be rushed. Allow the flavors to grow by not being impatient.

I made the recipe as directed. I used fresh spanish thyme instead of the regular thyme cause I grow it and still it was amazing! It took forever for the juices from the mushrooms to evaporate in the first steps, but it was worth the wait! The only complaint I have is that it wasn't enough!

Simple. So delicious. You do need some patience, and maybe some experience in cooking and making soups from scratch. This was a lot easier than my baked potato soup and less time consuming than any gumbo. We used all olive oil as I forgot butter from the store. Wait for the broth to reduce before mixing then adding your heavy cream. I have never had a mushroom soup. I have never been so satisfied in all of my life with such a simple soup. I will make this and share it for years to come. We added about a teaspoon of red chili flakes as well for some kick. I used fresh rosemary instead of thyme.

Amazingly sophisticated without the sophisticated time and hassle. I made it as is, with the exception of adding a splash of sherry prior to adding the flour. Wonderful recipe and well worth the effort. Yummy!

I made it exactly as written other than substituting whole milk for the cream. Very, very good. Flavor was intense and the texture thick and creamy.

Loved it. I added a splash of Marsala wine at the end. Simple and delicious.

It was really good. I'll make it again. I did make a couple of changes though. I used coconut milk instead of cream. I like to avoid adding adding all the dairy and fat when ever possible. I also use about three tablespoons of rice as a thickener instead of the flower.

Delicious. Be sure to take your time in sautéing the mushrooms. Try adding some crumbles smoked bacon as a garnish. Yummy!

Delicious! I didn't have thyme twigs so used dried thyme in a spice shaker for both soup and garnish. Also substituted cream out for 3/4 cup 2% milk + 1/3 cup butter. Also used beef broth instead of chicken. It came out amazingly well!

This soup was fantastic and turned out great even though I'm a novice at cooking. It was creamy and had so much flavor. Cooking the mushrooms until the juices evaporate seems like a critical step and took closer to 35 minutes for me (rather than the suggested 15). I used an immersion blender to puree the soup in the pan only because the transfer step could have easily ended in disaster for me. I honestly think you would get a better texture with a regular blender, but the soup was so good that I didn't care. Yay Chef John!

This soup is outstanding! The flavor is wonderful and rich. It was even better when reheated the next day. I agree with the other reviewers that it takes much longer than 15 minutes or so to sautée the mushrooms to caramelization. I used a combo of portobellos and white button and got mushrooms on sale that were a little 'ripe'. I think they added to the strong mushroom flavor. I will make this soup again and again. My family loved it as much as I did!

Excellent! Like some of the other reviewers, it took much longer than stated to caramelize the onions. 2+hours for the whole thing. I added a dollop of white truffle oil before serving. Gave it another dimension!

My creminis took over an hour to caramalize. Sherry is required, 2 Tbsp at the very least, to deglaze the pan. 1-2 Tbsp curry powder added while mushrooms simmer - Wowie! A dollop of orange marmalade in the bottom of the bowl. (Balsamic vinegar will sub for Sherry.)

This soup is fantastic! I used dried thyme instead of fresh because it’s all I had on hand, and I thickened it by simmering it down rather than using the flour. I will definitely make it again!

I used this recipe when first learning how to make cream of mushroom soup from scratch and it was excellent. I've since made it enough times to adjust and tweak it to my own preferences and it's just awesome. Most recently I used homemade beef broth instead of chicken and added roasted garlic powder to the caramelized onions and only 1/2 cup of heavy cream. It was amazing. Just popping back in here to say thank you for the base recipe, Chef John!

Excellent soup! Creamy, delicious, rich in flavour. I made a couple of changes due to lack of ingredients: 1) Substituted 2 cups of whole milk for the cup of water and cup of heavy cream, and 2) Substituted herbes de Provence for thyme (I don't like thyme). I pureed 2/3 of the soup and left the rest of the mushrooms un-blended, which gave it a wonderful texture. Fabulous!

This soup is amazing, but expect it to take much longer than stated in the recipe. Based on other reviews, I decided to cook my mushrooms down to the point where very little moisture remained, and this took nearly an hour on medium-low heat (electric stove) as compared to the 15 minutes that the recipe suggests. However, it was well worth it, and I didn't need to hover over the mushrooms during this step. Stopping by the kitchen for an occasional stir was all the attention they needed. I also saved some time using an immersion blender at the end rather than transferring my soup to a blender for processing, saving clean-up time as well. Aside from these details, I prepared exactly as written, grinding in fresh kosher salt and black pepper at the end. Served with garlic bread, this soup was a delicious comfort meal.

Mushroom Soup is probably my favorite soup to enjoy so I was very happy to have been able to make it myself. The steps were very easy to follow though it does take some time from start to finish. The taste was amazing and would be very easy to tweak to our own preference. Next time I'll try making it with mushroom stock to make it a vegetarian dish.

I used Chanterelles and Shitakes. And, I added shallots when I added the onions then continued as directed. It was totally worth the easy, but time consuming preparation. My family loved it!

I used potobello and shiitake mushrooms. Followed the recipe as written. It has an amazing rich flavor!

Cooked the mushroom and onions together for a little more than 15 minutes, all liquid was gone by then (cooked on low heat). When I added the garlic cloves, I added my fresh young thyme leaves only and didn't remove the thyme. I ended simmering it for 75 minutes, I forgot about it and by then the liquid had reduced by half. While mixing it in our vitamix, I added about 3 cups of chicken broth. Back into saucepan with whipping cream and reheated it on low heat till hotter. Delish! Didn't have to add any salt or pepper to it. It's a keeper!

Wonderful recipe; great flavor and nice consistency. I added more garlic (6 cloves) and did not have quite enough mushrooms as called for in the recipe and it still turned out great! First time ever making mushroom soup and I will definitely add this recipe to my winter soup roster.

Didn't use any thickening agent since so many of my friends are glutards and subtracted the 1C H2O and it thickened up nicely. Added about 1/4tsp Allspice and it really made it nice! I think later I'll add sherry to "sweeten" it.

Absolutely delicious! Waiting for the mushrooms to lose all the liquid and caramelize took the longest time...more than half an hour, but it was so worth it. The rest was easy, and I did add 3/4 Cup or so of dry red wine, before the hour of simmering, because it's all I had. The soup broth is deep and brown, and after adding the cream, it still retained the mushroom flavor with a slight taste of the wine.

I cooked the mushrooms and onions a LONG time to really get all the flavor I could out of them but it was still lacking. Maybe less cream and more seasonings next time.

I added 1/2 of beef bouillon cube to enrich the flavor. However, other then that it was delicious.

Love it ! Added another onion and 4 more cloves of garlic. Everyone loved and no leftovers:(

The time it takes to make it, is well worth the wait. Best ever! I only make this recipe when I want mushroom soup.

Great mushroom soup. I made it exactly as written. The mushrooms took a little longer than 15 minutes but the time was worth it. Thank you Chef John.

Made it. Loved it. Did a happy dance.

Excellent recipe! Make when you have more time than it says. The caramelizing and onion steps both took longer than expected. I added loose tarragon because I didn't have cheesecloth. Worked well when I puréed with the hand blender.

My husband, who thought he did not like mushrooms, said we can have this again soon. I added a dollop of greek yogurt before serving.

Excellent recipe ! so much flavour, this is now my go to for mushroom soup.The only thing I did differently was I removed some of the liquid when cooking the mushrooms, there was about a cup, continued to saute mushrooms and when started to brown I added back the liquid. Love Chef John's recipes!

This is the BEST mushroom soup I’ve ever had! Pulled about 1/3 of the mushrooms out before blending and added extra broth. Served with broiled garlic bread made from a fresh baguette....soooo good!

You've never had mushroom soup til you've tasted this. Mushroom flavor at a whole new level.

I didn’t add water or flour and it was super delicious!!

I love this mushroom soup recipe so much! I have made it at least 30 times in the past few years. It is the base for my green bean casserole every Thanksgiving and Christmas. It gives such body and character to my casserole. I just finished off a delicious bowl for lunch and felt compelled to write. Chef John, thank you so much for sharing your amazing recipe with us. Also, I thank God for you. I very much enjoy your personality and you truly teach me how to cook in your videos. Sending all my love to you and yours!

Oh. My. Goodness! This is the most fantastic soup I've ever had. Thank goodness that I doubled the recipe. All the effort is worth it!

I used quinoa flour instead of the regular white flour. It turned out excellent! This is probably the best mushroom soup I ever tasted and it was so easy to make.

Absolutely delicious! We added an extra 1/2 lb mushrooms and 3 drops Maggi sauce instead of any additional salt, and it was fantastic! Best mushroom soup we've ever had. Thanks Chef John!

This recipe is very time consuming, but it's also the best cream of mushroom I've ever tasted! Totally worth the work. Everyone loved it!

It was awesome!! To make it healthier I didn't add the cream and replaced the water with milk to make it creamy. I added a bit of ginger to spice things up! totally recommended

I followed directions exactly, using Portabello mushrooms rather than white buttons. Delicious flavor and texture. Will make this again!

This was my first stab at making mushroom soup. It certainly didn't disappoint. It was absolutely fantastic !! I tweeked it slightly. Soooooo good.

So creamy...delicious! It does take some time to prepare but the result is great.

Added a few more mushrooms, it didn't change the taste and definitely will keep this recipe. I added a sprinkle of dill before serving.

This was a great recipe. I did tweet it a little by taking out the flour and instead thickening which a little corn starch. My wife is gluten free. Otherwise I followed the recipe exactly. Great as always Chef John.

Didn't care for the color or texture and the taste was bland. Will keep looking for another Mushroom soup recipe.

I made this soup for Christmas Dinner. Put it in a beautiful soup terrine, and it was a hit. There wasn't a drop left. It was eaten with a piece of bread scraping the bottom. Mmmmmmmmmmmmmmmm it was so good and my guests loved it. Thank you, Chef John.

Loved this soup. Super easy and so tasty. Only changes I made were: sauteed mushrooms for 30 min instead of 15; added a little more garlic, used 5 cups chicken broth instead of 4 cups broth & 1 cup water; added 1/2 cup dry Sherry towards the end. Served with chopped chives on top. YUM!!

This is a decent basic recipe, but not a lot of flavor. Some Marsala wine or port, more garlic, more thyme, and some tarragon would help. Next time I would also saute the mushrooms in a skillet, so they get enough heat to caramelize; they were too crowded in the soup pot.

I didn't have any fresh thyme so I used my fresh rosemary springs. I put it in the broth for 3 minutes then pulled them out. Used baby potabella as well. Everything else was per the recipe. Just one more of Chef John's recipes that has becomes a new favorite!!

Smells wonderful, tastes very rich and decadent, looks yucky. It was too much mushroom taste for my husband. I had a few bowls and used the rest to make the ultimate tator tot hotdish.

This recipe turn out deliciously! I added a couple of sprigs of fresh Rosemary with the Thyme.. I also added a cup of sautéed mushrooms after blending the soup to add more texture vice saving a few for garnish.