Chef John’s Creamy Mushroom Soup

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Description

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom’s magic. This is just pure essence of mushroom.

Ingredients

  • ¼ cup unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1 yellow onion, diced
  • 1 ½ tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy whipping cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste

Instructions

  1. 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
  2. 5 to 10 minutes.
  3. Reduce heat to medium-low and continue to cook
  4. stirring often
  5. until juices evaporate and mushrooms are caramelized
  6. 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later
  7. if desired.
  8. Add onion to the mushrooms; cook until onion is soft and translucent
  9. about 5 minutes.
  10. Stir flour into the mushroom mixture and cook
  11. stirring often
  12. to remove the raw flour taste
  13. about 2 minutes.
  14. Add thyme bundle and garlic cloves
  15. 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.
  16. Puree soup with an immersion blender until smooth and thick. Stir in cream. If too thick
  17. add a little chicken broth or water. Season with salt and black pepper.
  18. Ladle into bowls
  19. and garnish with reserved mushroom slices and thyme leaves.

Prep Time: 15 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 35 mins

Servings: 6

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