Best 2 Chef Johns Creamy Mushroom Soup Recipes

Chef John's creamy mushroom soup is a culinary delight, tantalizing taste buds with its velvety texture and rich, earthy flavors. This delectable soup, a symphony of creamy goodness, is perfect for a cozy meal on a chilly day or as an elegant appetizer at a special occasion. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this comprehensive guide will provide you with all the necessary information to create a creamy mushroom soup that will leave your taste buds singing.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S CREAMY MUSHROOM SOUP

Chef John's Creamy Mushroom Soup image

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.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

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

Steps:

Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off 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 for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine 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.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

CHEF JOHN'S CREAMY MUSHROOM SOUP

Chef John's Creamy Mushroom Soup image

Categories Soup/Stew Sauté Mushroom Vegetarian

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
1 pinch salt
1 head onion, chopped
1 1/2 tablespoons flour
6 sprigs thyme, fresh
2 cloves garlic, minced
4 cups veg broth
1/2 cup water
1/2 cup chardonnay
1 cup whipping cream
1 pinch salt
1 pinch freshly ground black pepper
2 pounds sliced fresh mushrooms
1 teaspoon fresh thyme, for garnish

Steps:

Melt butter & olive oil in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes.
Mix onion and garlic into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off 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 for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Add the chardonnay, garlic and fresh herbs. Sauté until the liquid is reduced
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.
Pour stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
Remove from heat. Stir in cream. Season with salt and black pepper and serve in bowls. Garnish with reserved thyme leaves.

Tips:

Use fresh mushrooms: Fresh mushrooms have a more intense flavor and better texture than canned or dried mushrooms. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to rehydrate them according to the package directions before using.
Sauté the mushrooms before adding them to the soup: Sautéing the mushrooms in butter or oil will help to bring out their flavor and give the soup a richer taste.
Use a variety of mushrooms: Don't be afraid to mix and match different types of mushrooms in your soup. This will add depth and complexity to the flavor.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth, depending on your preference.
Season the soup to taste: Don't be afraid to add salt, pepper, and other seasonings to taste. This will help to bring out the flavors of the mushrooms and the broth.
Serve the soup with a garnish: A garnish will help to add a bit of color and flavor to the soup. Some good options include chopped fresh parsley, chives, or grated Parmesan cheese.

Conclusion:

Creamy mushroom soup is a delicious and comforting soup that is perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful soup, give creamy mushroom soup a try. You won't be disappointed!