Chef John's Creamy Mushroom Soup

Recipe View 5 mins Gather all ingredients for a smooth cooking experience. (5 minutes)

Recipe View 35 mins Melt butter in a large, heavy-bottomed soup pot over medium-high heat. Add the sliced mushrooms and a pinch of salt. Sauté until they release their juices (5-10 minutes), then reduce the heat to medium-low and continue cooking, stirring frequently, until the juices have evaporated and the mushrooms are beautifully caramelized. This crucial step takes patience (15-25 minutes), but it builds the foundation of the soup's flavor. Reserve a few attractive mushroom slices for garnish, if desired.

Recipe View 5 mins Add the diced onion to the pot with the mushrooms and cook until softened and translucent. (Approx. 5 minutes)

Recipe View 2 mins Stir in the flour and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste. This creates a roux that will help thicken the soup.

Recipe View 1 hrs Add the thyme bundle and garlic cloves to the pot. Pour in the chicken broth and water. Bring to a simmer, then reduce the heat to low, cover, and let simmer for 1 hour. This allows the flavors to meld and deepen.

Recipe View 1 mins Remove and discard the thyme bundle and garlic cloves.

Recipe View 5 mins Carefully purée the soup in batches using a blender or an immersion blender until smooth and creamy. Be cautious when blending hot liquids.

Recipe View 2 mins Stir in the heavy cream. If the soup is too thick, add a little more chicken broth or water to reach your desired consistency. Season generously with salt and freshly ground black pepper to taste.

Recipe View 1 mins Ladle the soup into bowls and garnish with the reserved sautéed mushroom slices and fresh thyme leaves.