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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 35 mins
• Calories: 272 Calories

Ingredients

• 1 pinch salt
• 1 cup heavy whipping cream
• 1 ½ tablespoons all-purpose flour
• ¼ cup unsalted butter
• 2 cloves garlic, peeled
• 1 medium yellow onion, diced
• 4 cups chicken broth, or more to taste
• 1 cup water, or more to taste
• 2 (16 ounce) packages sliced fresh mushrooms
• 6 sprigs fresh thyme, tied in a bundle with kitchen twine
• 1 salt and freshly ground black pepper to taste
• 1 teaspoon fresh thyme leaves for garnish, or to taste

Recipe Instructions

Step 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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

Puree soup with an immersion blender until smooth and thick. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.

Step 7

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