CHEF JOHN'S CREAMY MUSHROOM SOUP
Steps:
- Melt butter & olive oil in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes.
- Mix onion and garlic into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Add the chardonnay, garlic and fresh herbs. Sauté until the liquid is reduced
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.
- Pour stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
- Remove from heat. Stir in cream. Season with salt and black pepper and serve in bowls. Garnish with reserved thyme leaves.
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Edmore Makaza
[email protected]This soup was a disaster. It turned out lumpy and flavorless.
Ajijur Rhoman
[email protected]I found this soup to be a bit bland. I would recommend adding more spices and herbs to give it more flavor.
sumith rathnayaka
[email protected]This soup was a little too salty for my taste. I would recommend using less salt than the recipe calls for.
Light House Entertainment
[email protected]I'm allergic to dairy, so I used almond milk instead of cream in this soup. It turned out great!
Sunny Gujjar
[email protected]I made this soup in my slow cooker and it turned out perfectly. It was so easy and convenient.
Muhammed imran
[email protected]This soup is so versatile. I've added different vegetables and herbs to it, depending on what I have on hand.
Christian Jeremia
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The creamy texture and the rich flavor were amazing.
Laurenxx Bracken
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Faisal Rheeman
[email protected]I love the addition of the sherry in this soup. It gives it a really nice depth of flavor.
Abdulrehman Chuadry
[email protected]This is my new favorite mushroom soup recipe. It's so easy to make and it always turns out perfect.
Nico Sabate
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved the creamy texture and the rich flavor.
Nikhat praween
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use fresh or frozen mushrooms, depending on what I have on hand.
Haroon Honey
[email protected]I was pleasantly surprised by how delicious this soup was. I'm not usually a fan of mushroom soup, but this one was creamy and flavorful without being too heavy.
Jeremy Yandell
[email protected]I've made this soup several times now and it's always a crowd-pleaser. The creamy texture and savory flavor are perfect for a cold winter day.
Shopnil Radoyan
[email protected]This creamy mushroom soup was a hit with my family! It was so easy to make and the flavor was incredible. I especially loved the addition of the fresh thyme and nutmeg.