Chef John’s Creamy Mushroom Soup

Chef John’s Creamy Mushroom Soup is a velvety, comforting dish that turns simple mushrooms into a rich, flavorful experience. Perfect for cozy evenings or as a starter for special dinners, this soup combines sautéed mushrooms, aromatic herbs, and a silky cream base for an irresistible taste.

Ingredients

  • 500g mushrooms (cremini, button, shiitake, or portobello), sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 4 cups vegetable or chicken stock
  • 1 cup heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 2 tablespoons sherry or white wine
  • Fresh parsley, for garnish
  • Croutons or truffle oil, for serving

Instructions


  • Heat the butter and olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for about 8–10 minutes, stirring occasionally, until they release their moisture and start to brown. Remove a small handful of mushrooms and set aside for garnish (optional).
  • Add the chopped onion to the pot and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic and thyme, cooking for another 30 seconds to 1 minute, until fragrant.
  • Pour in the sherry or white wine if using, scraping up any browned bits from the bottom of the pot. Let it simmer for 1–2 minutes to cook off the alcohol.
  • Pour in the vegetable or chicken stock, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes, allowing the flavors to meld.
  • Use an immersion blender to purée the soup until smooth (or transfer it in batches to a blender). For a chunkier texture, blend only half the soup and return it to the pot.
  • Stir in the heavy cream and warm gently over low heat—do not boil. Season with salt and black pepper to taste.
  • Ladle into bowls and top with the reserved sautéed mushrooms. Garnish with fresh parsley and serve with croutons or a drizzle of truffle oil for extra richness.


Recipe from Feast Recipe