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Chef John's Creamy Mushroom Soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 6 people

Equipment

  • 1 Large Soup Pot Heavy-bottomed for even caramelization
  • 1 Blender Immersion blender recommended for ease and safety with hot liquids
  • 1 Wooden Spoon or Spatula For stirring and scraping
  • 1 Chef's knife For dicing onion
  • 1 Ladle For serving

Ingredients
  

Main

  • 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

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • 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. 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.
  • Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes. Dotdash Meredith Food Studios
  • Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
  • 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. Dotdash Meredith Food Studios
  • Purée soup with a blender in batches until smooth and thick. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper. Dotdash Meredith Food Studios
  • Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves. DOTDASH MEREDITH FOOD STUDIOS 

Notes

Mushroom Caramelization: This is the soul of the soup. Do not rush this step. High heat initially to release moisture, then lower heat for slow browning. Ensure the pan isn't overcrowded; if necessary, cook mushrooms in batches. Flavor Boosts: A splash of dry sherry or white wine deglazed after caramelizing the mushrooms can add a beautiful layer of complexity. For an extra umami punch, a touch of mushroom powder or a dried porcini rehydration liquid can be incorporated with the broth. Consistency: Adjust the soup's thickness to your preference with additional broth or water after blending and adding cream. Garnish: Use fresh thyme leaves and those reserved caramelized mushroom slices. A drizzle of quality extra virgin olive oil or a swirl of crème fraîche can elevate the presentation and mouthfeel.