Rich and creamy mushroom soup
The secret to this rich soup is to cook the mushrooms slowly on low heat slow for at least 15 minutes. This will give the soup a much richer colour and flavour. This is one of my favourite soups of all time.
Ingredients
Serves: 6
- 60g unsalted butter
- 2 pounds sliced fresh mushrooms
- 1 pinch salt
- 1 sweet onion, diced
- 1 1/2 tablespoons plain flour
- 6 sprigs fresh thyme
- 2 cloves garlic, peeled
- 950ml chicken stock
- 240ml water
- 240ml whipping cream
- 1 pinch salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves for garnish, or to taste
Method
Prep:15min ›
Cook:1hr20min ›
Ready in:1hr35min
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms release 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 to use for garnishing later, if desired. Mix onion into mushrooms and cook until onion is soft, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for about 2 minutes. Tie thyme sprigs into a small bundle with kitchen string 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.
Suggestion
If the soup seems too thick, thin it out with more chicken stock or water.
See it on my blog
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Reviews & ratings
Average global rating:
(184)
Reviews in English (154)
I have made numerous mushroom soups over my 50 years of married life.This one is absolutely delicious and so easy to make. Will be my only recipe from now on. PS Hubby loved this soup!! - 31 Oct 2016
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 :-) - 02 Dec 2013 (Review from Allrecipes US | Canada)
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! - 05 Jan 2014 (Review from Allrecipes US | Canada)
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