Chef John's Creamy Mushroom Soup Recipe

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 :-)

I made this as a trial yesterday, and based on the results, I plan to add it to my menu for my soup dinner party coming up. I wasn’t sure if I needed 2 (16 oz EACH) pkgs of mushrooms, or 2 for a combined total of 16 ozs. And I did add 1/2 cup of sherry. I used an immersion blender instead of a blender as I prefer to have some bits of mushrooms and not all purified. Was so delicious!

A nice, hearty soup that’s great for winter, although I still prefer this site’s Hungarian mushroom soup recipe. I used 20 oz baby Bella mushrooms and 12 oz shiitake mushrooms. The shiitakes were rather small so I didn’t slice them, but I think I would chop them next time. I also used minced garlic rather than the full cloves. Would I do anything else differently next time? I might blend the mixture a little more intensely to try to get an even smoother, creamier texture. I also might use 1/2 c sherry and 1/2 c water instead of the full cup of water, and up the garlic to 3 cloves. Lots of variation options with this one.

The recipe is perfect the way it is and have made several times. This time I played around a bit. Garlic lover here so I added 5 cloves total. I caramelized the onion and 3 cloves of chopped garlic in a separate pan while the mushrooms were cooking down. Once most of the liquid evaporated from the mushrooms, I added remaining garlic and added a sprinkle of tarragon. Wonderful flavor addition. Used beef broth instead of chicken. After blended, I also added chick peas! So good!!!

First time making a mushroom soup. Cooked it in my instant pot (saute to cook the mushrooms, onions, flour - then pressure cook for 30 minutes.) Followed all instructions except, in place of thyme, (hubby doesn't like) used oregano, marjoram and parsley. For garnish, used the set aside caramelized mushrooms, parsley and seasoned croutons. It was really good!

I’ve made this 3 times in 2 days ( different families) all different but all very good. One batch stood out above all others. It was the one where I used mini Bella mushrooms and truly caramelized them for about 35 minutes. Put in our blender and looks just like the original. Rich and creamy and comforting ! The other ( not quite as good) I used regular white mushrooms and they just didn’t seem to caramelize as well. The last batch I made, I didn’t have as much time ( rushed through it) still delicious but not as rich. So. My advice. Make sure to use baby Bellas. And take as much time as necessary to let them cook way down to caramelize them. Really a fantastic soup!

It's a good recipe but I did make a few changes in mine. I did not sauté the mushroom in the 4 tablespoons of butter. Although the butter adds richness, I did not want all that fat in my soul. I cooked the mushrooms in a small amount of chicken broth until soft and the liquid had evaporated. Then I added 2 tablespoons of butter instead of 4 and the onions and cooked until the mushrooms browned and the onions softened. I used a good quality chicken bone broth for added protein instead of regular chicken broth which doesn't have anywhere near the amount of protein as bone broth does. I also omitted the cream and the flour and used whipped cream cheese to thicken the soup which has less calories and fat than heavy cream does. The whipped cream cheese not only thickened the soup but gave it some added flavor.

Easy enough. Made half batch with Costco Heavy Whipping Cream, white mushrooms from Salinas (near Monterey), and their unsalted butter. Transferred it to a smaller pot in order to use my immersion blender. Substituted 1/4 tsp dry thyme for the fresh. Turned out great.

Loved the recipe. Second time making it I added a pinch of cayenne pepper and substituted 1/2 cup of white wine and 1/2 cup of cream for the 1 cup of water. So yummy either way you make it. Will be enjoying it again this weekend for the Canadian Thanksgiving.

Absolutely the best soup I've ever had! Took about 1 1/2 hours to make it but really time well spent. I used an Instant pot so I didn't have to be at the pot the whole time. I used custom and simmered at 200 degrees F.

I made this today and it was the most delicious soup I've had in a long time. I added 1/2 cup of cream sherry and after the broth and mushrooms came to a boil, I used a hand mixer to chop 1/2 the mushrooms just before it was a puree. This is my new favorite.

Omg!! So delicious!! 👍🏼👍🏼

I followed this recipe pretty much exactly. Next time, I won't puree this soup. I didn't care for the texture and thought it muted the delicious flavor. Although I prefer it unblended, I will make it again.

Quick and delicious.

Very (too)earthy with just crimini shrooms. I want to make again with button mushrooms. Also I had half-and-half not heavy cream.

Great base soup, carmelizing the mushrooms really deepens the colour and flavour.

I didn't have fresh thyme. I used dried thyme but didn't make a bouquet garni. So, I strained out the thyme bits. I also didn't use heavy cream I had 1/2 & 1/2 & used that. It tasted good regardless. I feel they should have had the heavy cream but since I can't have the heavy cream it's too much fat I cut back on it plus heavy cream is expensive. I agree that most recipes should be followed to the letter but with this one I didn't. It wasn't healthy for me to use the heavy cream though I'm sure it must have tasted better that way.

even without the fresh thyme that we didn't have and half and half instead of heavy whipping cream, it was delicious!

Perfect balance of flavor and simplicity.

Made it for a small gathering — everyone raved.