Chef John's Creamy Mushroom Soup Recipe

Photo: Uncut Recipes

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There's something about the earthy, rich flavor of mushrooms that always draws me in. And when I'm craving comfort food, there's nothing better than a warm bowl of soup. That's why I love this creamy mushroom soup recipe - it's the perfect combination of hearty, savory flavors and silky smooth texture.

To start, you'll slice up some fresh mushrooms and let them cook in butter until they're perfectly tender and caramelized. Then, you'll add in some onion, garlic, and thyme for extra depth of flavor. After simmering everything together for an hour, it's time to blend it all up until it's velvety smooth. A splash of heavy cream adds the perfect touch of indulgence.

This recipe is so easy to make, yet it tastes like something you'd get at a fancy restaurant. It's perfect for chilly nights or any time you're in need of a little cozy comfort. Trust me, you won't be able to get enough!

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INGREDIENTS:

When choosing fresh mushrooms for your Creamy Mushroom Soup, it's important to look for small brown mushrooms, also known as cremini or baby portobello mushrooms.

When selecting mushrooms, look for ones that are firm, plump, and free from dark spots or blemishes. Avoid mushrooms that are slimy, discolored, or have a strong odor, as these could be signs of spoilage.

Additionally, it's important to choose mushrooms that are fresh and not past their prime. Mushrooms that are past their prime may have a dry, wrinkled appearance, and may not have as much flavor or nutritional value.

If you're having trouble finding small brown mushrooms, you can also use regular white mushrooms or even shiitake mushrooms as a substitute. However, keep in mind that different types of mushrooms have slightly different flavors and textures, so the final result of your soup may be slightly different depending on the type of mushrooms you use.

MAIN STEPS:

Caramelizing the Mushrooms: It's important to cook the sliced Mushrooms until they caramelize, which brings out their natural sweetness and enhances their flavor. Don't rush this process by cooking them at high heat or overcrowding the pot. Low and slow is the way to go.

Simmering for 1 hour: The long simmering time allows the flavors to meld together and intensify. Skipping or shortening this step may result in a soup that lacks depth and complexity.

Pureeing the Soup: Pureeing the soup until it's smooth and thick gives it a velvety texture and helps blend all the ingredients together. Be careful when blending hot liquids in a blender, as the steam can cause pressure to build up and potentially cause an explosion. Consider blending in batches or using an immersion blender.

Adjusting the thickness: The amount of liquid you use and how much you cook the soup down can affect its thickness. If the soup is too thick, add a little more liquid, such as chicken broth or water, until it reaches the desired consistency. Conversely, if it's too thin, cook it down a little longer to reduce the liquid.

Seasoning to taste: Don't be afraid to taste the soup and adjust the seasoning as needed. Adding a little more salt and pepper can bring out the flavors and make the soup more satisfying.

SERVED WITH:

Garlic Bread: A classic Italian side dish of toasted bread rubbed with garlic and olive oil.

Coq au Vin: A French dish of chicken cooked in red wine, bacon, mushrooms, and onions.

Beef Stroganoff: A Russian dish of sautéed beef, mushrooms, and onions in a sour cream sauce, served over noodles.

Baked Potato: An American classic of baked potatoes served with butter, sour cream, chives, and bacon bits.

Naan Bread: A soft, chewy Indian bread that's perfect for dipping into the soup.

Green Beans Almondine: A French side dish of green beans sautéed with almonds and butter.

Tiramisu: An Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese.

Carrot Cake: A classic American cake made with carrots, walnuts, and cream cheese frosting.

Chardonnay: A dry, full-bodied white wine that pairs well with creamy soups and mushroom dishes.

ALTERNATIVES:

Mushroom Risotto: A classic Italian dish made with Arborio rice, chicken broth, Parmesan cheese, and sautéed mushrooms. The creamy texture of the risotto is similar to the soup, but the flavors are more complex.

Mushroom Quiche: A French savory tart made with eggs, heavy cream, cheese, and sautéed mushrooms in a pastry crust. It's a great option for brunch or lunch.

Mushroom Stroganoff: A Russian dish made with sautéed mushrooms, sour cream, beef broth, onions, and sometimes beef strips. It's a hearty and satisfying main course.

Mushroom Pâté: A spreadable appetizer made with sautéed mushrooms, butter, cream cheese, garlic, and herbs. It's a great option for a fancy dinner party.

Mushroom and Goat Cheese Tartlets: A bite-sized appetizer made with phyllo pastry cups filled with sautéed mushrooms, goat cheese, and fresh herbs. It's a great option for a party or potluck.

Creamy Mushroom Pasta: A simple Italian pasta dish made with sautéed mushrooms, heavy cream, Parmesan cheese, and garlic. It's a quick and easy weeknight meal.

Mushroom Bruschetta: An Italian appetizer made with grilled bread, garlic, olive oil, and sautéed mushrooms. It's a great option for a summer party or BBQ.

Mushroom and Spinach Quinoa Bowl: A healthy vegetarian option made with quinoa, sautéed mushrooms and spinach, avocado, and a creamy dressing. It's a great option for lunch or dinner.

Mushroom and Brie Grilled Cheese: A decadent sandwich made with sautéed mushrooms, brie cheese, and crusty bread. It's a great option for a cozy night in.

Mushroom and Truffle Oil Pizza: A gourmet pizza made with sautéed mushrooms, mozzarella cheese, truffle oil, and fresh herbs. It's a great option for a date night or fancy dinner party.

HISTORY:

The exact origins of Creamy Mushroom Soup are not clear, but it is believed to have originated in France, where mushroom cultivation has a long history. The French are known for their love of soups, and mushroom soups in particular, as mushrooms are a common ingredient in French cuisine. In the late 19th and early 20th centuries, Creamy Mushroom Soup became popular in the United States as a luxurious dish served in fancy restaurants.

One popular legend regarding the creation of Creamy Mushroom Soup credits the French King Louis XIV's love for mushrooms as the reason for its invention. According to the legend, a chef created the soup for the king, who loved it so much that he had it served in his palace regularly. While the story may be exaggerated, it reflects the French's love of mushrooms and the importance of mushrooms in French cuisine.

Creamy Mushroom Soup has also been used in cultural contexts. It is often served during Thanksgiving and Christmas dinners in the United States and other countries. In addition, it is a popular dish in Russian cuisine, where it is often served with sour cream and dill.

Over time, Creamy Mushroom Soup has grown in popularity and evolved with the use of different ingredients and preparation methods. In addition to the classic French recipe, there are now countless variations of the soup, with different types of mushrooms, herbs, spices, and creams used. It is now commonly found on menus in restaurants and served in homes around the world.

TIPS:

- Clean and slice the mushrooms uniformly to ensure even cooking.

- Saute the mushrooms until they release their moisture and become tender. This helps to intensify their flavor and avoid a chewy texture.

- Use chicken broth as a base for the soup instead of water for more flavor.

- Use fresh mushrooms: Always use fresh mushrooms for the best flavor and texture. Avoid using canned mushrooms as they can be too soft and have a slightly different taste.

- Experiment with different types of mushrooms such as shiitake, oyster, portobello, or chanterelles. Combining different types of mushrooms will add depth of flavor and texture to your soup.

- Roast the mushrooms: Roasting the mushrooms before adding them to the soup will enhance their flavor and bring out their natural sweetness. To roast mushrooms, toss them in olive oil and roast in the oven at 400°F for about 20 minutes, or until tender and golden brown.

- Add a splash of sherry: A splash of sherry adds a nice depth of flavor to the soup. You can add it during the last few minutes of cooking, or deglaze the pan with sherry before adding the broth and other ingredients.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

01 - Begin by cleaning and slicing the Mushrooms and set them aside.

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02 - Peel the Garlic and cut it into smaller pieces, then set aside.


03 - Melt the Butter in a large pot over medium-high heat.

04 - Add a pinch of Salt to the pot.

05 - Cook the sliced Mushrooms in the melted Butter until they become tender and juicy, which usually takes about 7 minutes.

06 - Lower the heat to medium-low and continue cooking the Mushrooms, stirring occasionally, until the juices evaporate and the Mushrooms caramelize, usually for 15 to 25 minutes.

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07 - Reserve a few slices of Mushrooms to use as a garnish later.

08 - Add the Onion to the pot with the Mushrooms and cook until the Onion becomes soft and translucent, which takes about 5 minutes.

09 - Stir the flour into the Mushroom mixture and cook for approximately 2 minutes, stirring constantly.

10 - Add the Thyme, Garlic cloves, Water, and Chicken Broth to the pot.

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11 - Reduce the heat to low and let the mixture simmer for 1 hour.

12 - After an hour, remove and discard the Thyme.

13 - Using a blender, puree the Soup until it becomes smooth and thick.

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14 - Stir in the Heavy Cream, and if necessary, add a little Chicken Broth or Water to adjust the thickness.

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15 - Finally, taste the Soup and season with Salt and Black Pepper if necessary.

16 - Ladle the Soup into bowls and garnish each bowl with the reserved Mushroom slices and Thyme leaves.

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Notes:

- If you prefer a chunkier soup, you can reserve some of the cooked mushrooms before pureeing the soup and stir them back in after adding the heavy cream.

- For a vegetarian option, you can substitute the chicken broth with vegetable broth.

- You can also use dried thyme instead of fresh thyme. If using dried thyme, reduce the amount by half.

- If you don't have heavy cream, you can use half-and-half or milk, but the soup may be less creamy.

- To store the soup, let it cool to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat gently on the stovetop or in the microwave before serving.

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Written by: Uncut Recipes

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