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.
If the soup seems too thick, thin it out with more chicken stock or water.
I find this recipe a little confusing. On one hand it says reduce down on low for 15mins and on the other it says till all the juices evaporate and your have browned mushrooms. Well as with anything you 'reduce' you have to have it going at a reasonable heat as on low it will just steam. I had it going at a reasonable heat bubbling to evaporate. All I could think of was all that delicious mushroom flavour going up into the air! Now I know by reducing flavours can get more intense but having added the rest of the ingredients (and I confess I used leek instead of onion) with stock flour etc I found the whole dish to be quite mild. I like mushroom soup to taste of .....mushroom! However, I found myself adding more stock to get a tastier flavour in general and as some have said I also added sherry. This is not very intensely mushroom flavoured soup which obviously by the amount of positive reviews suit some people but I'm afraid I won't be using this recipe again. - 17 Aug 2017
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)