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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.

Ingredient:

  • 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

Recipe Direction :

  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, 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.

  2. Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.

  3. Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.

  4. 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.

  5. Purée soup with a blender in batches until smooth and thick.

  6. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.

  7. Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.