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Chef John's Creamy Mushroom Soup

Chef John's Creamy Mushroom Soup

Cost $12.5, save $10

Source: Recommended by CookPal

  • 85 Min
  • 6 Servings
  • $12.5

INGREDIENTS

  • Base Ingredients

    • 🧈 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
    • 🧄 2 cloves garlic, peeled
    • 4 cups chicken broth, or more to taste
    • 💧 1 cup water, or more to taste
    • 1 cup heavy whipping cream
    • Salt and freshly ground black pepper to taste
    • 1 teaspoon fresh thyme leaves for garnish

STEPS

1

Gather all ingredients.

2

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, about 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, about 15 to 25 minutes.

3

Set aside a few attractive mushroom slices for garnish if desired.

4

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

5

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

6

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.

7

Remove and discard thyme bundle.

8

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

9

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

10

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

NUTRIENTS

Per 1 serving

🔥

272

Calories

  • 7
    Protein
  • 12
    Carbs
  • 23
    Fats

💡 Caramelizing the mushrooms deeply enhances the flavor, so do not rush this step.For a richer consistency, use cream generously.Leftover soup can be refrigerated and reheated the next day for better flavor infusion.