Chef John's Creamy Mushroom Soup

Ingredients: – 1 pound fresh mushrooms (cremini, button, or a mix), sliced – 1 onion, chopped – 2 cloves garlic, minced – 4 cups chicken or vegetable broth

– 2 tablespoons unsalted butter – 2 tablespoons all-purpose flour – 1 cup heavy cream – Salt and pepper to taste – Fresh parsley, chopped, for garnish (optional)

Sauté Mushrooms and Aromatics: – In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until softened and fragrant.

Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 8-10 minutes until they release their moisture and begin to brown. 

Make the Roux: – Sprinkle the flour over the mushrooms and stir to combine, cooking for an additional 1-2 minutes to cook off the raw flour taste.

Add Broth and Simmer: – Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.

Blend (Optional): – At this point, you can use an immersion blender to partially blend the soup, leaving some mushroom pieces intact for texture. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.

Add Cream: – Stir in the heavy cream and let the soup simmer for an additional 5 minutes to heat through. Be careful not to let the soup boil once the cream has been added to prevent curdling.

Season and Serve: – Taste the soup and season with salt and pepper to your liking. Stir well to combine. – Ladle the creamy mushroom soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.


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