You're bound to love the uniquely earthy and creamy flavor of Chef John's mushroom soup recipe. Garlic, cream, and fresh thyme join meaty caramelized mushrooms and diced onions for a rich, fragrant bowlful of homemade goodness. This comforting soup recipe makes an enticing appetizer course or stand-alone dish — experience the velvety swirls of flavor for yourself (and never buy the store-bought stuff again).
How to Make Creamy Mushroom Soup
Luscious, herb-infused mushroom soup is just a few steps away. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:
Begin by melting butter in a large saucepan and caramelizing the mushrooms — it's important to cook them until a deep golden color is achieved for maximum flavor. Add onions, thyme, garlic, and broth to the mixture before simmering.
Next, puree the soup mixture with an immersion blender and add cream. Season to taste, garnish with thyme sprigs, and enjoy a hot bowl of deeply decadent flavor.
What to Eat With Creamy Mushroom Soup
A hearty bowl of mushroom soup is a meal in itself, but this dish pairs well with many other foods. Crispy baked chicken or a peppery skirt steak would both make good partners for this top-rated recipe.
Or, serve cream of mushroom soup with crisp, tangy salad to cut through the richness. Any way you serve it, Chef John's savory offering will keep you coming back for more.
How to Store Mushroom Soup
Mushroom soup can be safely stored in the refrigerator for up to one week. Wait for the soup to fully cool before. Reheat gently on the stovetop or in a microwave.
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
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.
Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
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.
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.
Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.
Prep time assumedly you are using pre-sliced mushrooms. If not, your prep time will be longer.
If you don't have an immersion blender, puree the soup in a blender in small batches.