If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Chef John's Creamy Mushroom Soup. By John Mitzewich. Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen.

Add Photo Chef's Notes Prep time assumes you are using pre-sliced mushrooms. If not, your prep time will be longer. You can also use an immersion stick blender to purée the soup. Prep Time:. Directions Gather all ingredients.

I Made It Print. Nutrition Facts per serving Calories 23g Fat 12g Carbs 7g Protein. Add Your Photo. Photos of Chef John's Creamy Mushroom Soup 01 of Back to Health Daily steps to lose weight Protein for muscle building Your healthiest exercises Protein — all you need to know. Back to Main menu Cooking tips Back to How to Roast timer Seasonal calendar Conversion guides Glossary.

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Back to Reviews Best non-alcoholic beer Best non-alcoholic spirits Best non-alcoholic fizz Best hot chocolate Best coffee beans. This soup is phenomenal! First time I made it for dinner as written, and it was demolished. It was completely gone the next morning. I made it again last night and made a few changes to suit various preferences.

I doubled the onions, used half dried and rehydrated variety mushrooms and fresh button mushrooms thanks, Costco! I shredded a bit of parmesan cheese at the very end. Y'all gotta try this recipe! Your email address will not be published. Disclaimer - Terms and Conditions - Privacy Policy.

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Pin Recipe. Description Savory, earthy, and packed full of flavor, this Vegan Cream of Mushroom Soup takes less than 30 minutes and yet is so full of flavor. Units US M Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark.

Saute onions: Start by heating a large pot over medium high heat. Saute for minutes or until the onions have softened and become somewhat translucent.

Saute garlic: Add the garlic and saute another minute. Cook mushrooms: Now add the mushrooms and half of the thyme and stir well. Cook for 5 minutes, stirring occasionally. Add wine: Add the half cup of wine or broth, stir again, and cook for another minutes.

Add the flour: Sprinkle the flour over the whole pan. Cook an additional minute, stirring frequently or constantly, depending on the quality of your pan and if things are sticking. Stir in broth: Now add all the broth while stirring it into the mixture.

Once all the broth has been added, bring the soup to a boil. Add spices and simmer: Once at a boil, add the remaining thyme and other spices not the fresh parsley yet , and turn the heat down to medium low.

Let the soup simmer for minutes. Make it creamy: Add the coconut cream and stir until dissolved. Let heat for about a minute. Serve: Finally, add the parsley, stir, and remove from heat. Serve and enjoy! This is great with crusty bread. Using in another way?

If using in a casserole or another dish, I recommend chilling in the fridge for a few hours. It thickens in the fridge making it perfect for that application. Store: Refrigerate leftovers in an airtight container for up to 4 days.

AND so simple. Thank you. Great flavors! Love the finish with lemon. Thank you for sharing! Subscribe to our Newsletter for weekly recipe inspiration as well as seasonal menu tips and resources.

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Write a Review. Watch the Hungarian Mushroom Soup Video. Jump to Recipe. More mushroom recipes from The Modern Proper Stuffed Mushrooms Creamy Brussels Sprouts with Wild Mushrooms Mushroom Lasagna Mushroom Ragù with Polenta Hungarian Mushroom Soup For Every Occasion.

Join Our Newsletter. Follow Us Follow TMP on Instagram. Follow TMP on Pinterest. Follow TMP on Facebook. Follow TMP on TikTok. How Do You Make the Best Mushroom Soup? We like cremini mushrooms for their darker color and super meaty texture, but regular white button mushrooms are OK, too.

Take your time sautéeing the onions and mushrooms —let the heat and butter draw out their natural juices, and then let them get a little bit of color, too. Nice, dark—not burnt, but dark—caramelization means flavor, flavor, flavor. This recipe comes together without much effort—it asks only patience.

Just enjoy! What makes Hungarian Mushroom Soup Hungarian? You can order it online here, too. Many recipes call specifically for Spanish paprika—like paella, for example—also known as pimenton , which is a type of paprika made from a slightly different type of pepper than the Hungarian version.

Meatless Monday? Related Recipes Cream of Mushroom Soup Wild Mushroom Chowder with Bacon and Leeks Mushroom Stew. Print Recipe Pin Recipe. Method Melt butter in a large pot over medium heat.

Divide the soup into four bowls and top with fresh parsley to serve. Nutrition Info Per Serving Amount. Calories Protein 11 g Carbohydrates 35 g Total Fat 17 g Dietary Fiber 3 g Cholesterol 43 mg sodium mg Total Sugars 10 g. Ask a Question or. see 12 more questions.

Reviews MOST POPULAR MOST RECENT. I stuck strictly to the recipe as it is printed here because I always do that with a new recipe when making it for the first time. The recipe truly only makes about 4 servings. I recommend starting the roux separately while the mushrooms are simmering.

I melted 2 Tbsp. butter with 2 Tbsp. flour and stirred that continuously until it was slightly golden. I gradually added the rest of the chicken broth. Adding it very slowly keeps the mixture smooth, lump-free and thick.

After about minutes simmering the mushrooms, I poured that mixture into the roux and stirred that all together. Following the directions, I mixed the 1 Tbsp. of flour with just a small amount of the light cream to keep the flour from lumping up. Then added the rest of the cream and the seasonings; then put that all into the soup mixture.

I let it heat for another 5 minutes. It was awesome! I put leftovers into the refrigerator and it was even better the next day! I could definitely see me using this in recipes that call for cream of mushroom soup.

I imagine it will take any other recipe up a notch or two and will impress the heck out of my friends and family at the next potluck dinner. I've always loved cream of mushroom soup. Most people just use the canned version as an addition to other recipes, but I've always liked to eat it as-is.

That is, until I tried this recipe. It was simple and easy enough that I could see me making this on any given day. Zen Foodie. See 3 Replies. Most reviews essentially say "Great! But I did it this way ", and then go on about all the differences. I made the recipe exactly as written.

It was GREAT! I wouldn't change a thing. I made this today with sliced mushrooms I needed to use up and oh my goodness! This was the most delicious cream of mushroom soup I've ever had.

I will never buy canned cream of mushroom soup again. I didn't change a thing while making this and it was perfect! It was so creamy and flavorful. Thanks so much for the wonderful recipe. Thank you for this yummy recipe! awesome I have mushrooms and need to get them used.. thanks for sharing 👍🏽 😊.

That was simple and delicious! Just made today. It was an easy recipe. So delicious. Shared with my sister she loved it.

This recipe is a keeper! Made this tonight. It was so delicious! Thanks for the kind rating! a delightful soup and so easy to make. it would really help if you could show the recipes in metric for us Europeans 😀. Hi Julia, my recipes do have the metric option.

Will keep an eye on it and thanks for letting me know! Great recipe. I used button, cremini and shitake mushrooms. Haha- I left some for my adult son and he said he heated it up for breakfast and loved it!

Will definitely make this again. Hi Pam, Glad it was enjoyed by you and your son! Thank you for taking the time to share your feedback here! can this be canned? just me, and as much as it sounds really good, not sure if I can eat it all in one meal.

Comments hungryhappens Creamy Mushroom Soup full recipe is on: HungryHappens. Print Rate Watch Share Pin Share Tweet Email. Servings: 4. Prep Time: 10 minutes mins. Cook Time: 35 minutes mins. Total Time: 45 minutes mins. Equipment mini food processor. Ingredients US Customary Metric.

Instructions To one large pot, add your olive oil and butter and melt on medium heat. Then add in the onion and saute for 5 minutes. Stir in the garlic for 30 seconds. Add in the mushrooms, salt and pepper to taste and cayenne if using. Stir it all to saute for 10 minutes. Next, sprinkle on the flour and stir to coat all.

Pour in the wine and mix to combine and deglaze the pot if needed. Pour in the broth, soy sauce and thyme and bring to a boil. Lower the heat to low and simmer COVERED, for 20 minutes, stirring occasionally. Transfer about 2 cups of the soup to a mini food processor or blender to puree.

Add it back into the pot and mix to combine. This is a healthier dairy free version that is yummy and just as good in my opinion. Calories: kcal Carbohydrates: 21 g Protein: 9 g Fat: 12 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Cholesterol: 1 mg Sodium: mg Potassium: mg Fiber: 4 g Sugar: 7 g Vitamin A: IU Vitamin C: 10 mg Calcium: 43 mg Iron: 2 mg.

Author: Stella. Dairy Free Vegan Vegetarian. Pin Share Tweet Email. Add a comment Cancel reply Recipe Rating Recipe Rating. D March 5, looks delicious!! Stella March 6, Kori March 5, Teresa March 5, It is definitely restaurant quality. Donna Delis March 6, Gail Kappotis March 8, I used gluten free oat flour and plant based butter.

It was fabulous. Cathy April 13, I used nut flower and after whole cream..

I stuck strictly to the recipe as it is printed here because I always do that with a new recipe when making it for the first time. The recipe truly only makes about 4 servings. I recommend starting the roux separately while the mushrooms are simmering.

I melted 2 Tbsp. butter with 2 Tbsp. flour and stirred that continuously until it was slightly golden. I gradually added the rest of the chicken broth. Adding it very slowly keeps the mixture smooth, lump-free and thick.

After about minutes simmering the mushrooms, I poured that mixture into the roux and stirred that all together. Following the directions, I mixed the 1 Tbsp.

of flour with just a small amount of the light cream to keep the flour from lumping up. Then added the rest of the cream and the seasonings; then put that all into the soup mixture. I let it heat for another 5 minutes.

It was awesome! I put leftovers into the refrigerator and it was even better the next day! I could definitely see me using this in recipes that call for cream of mushroom soup. I imagine it will take any other recipe up a notch or two and will impress the heck out of my friends and family at the next potluck dinner.

I've always loved cream of mushroom soup. Most people just use the canned version as an addition to other recipes, but I've always liked to eat it as-is. That is, until I tried this recipe. It was simple and easy enough that I could see me making this on any given day. Zen Foodie.

See 3 Replies. Most reviews essentially say "Great! But I did it this way ", and then go on about all the differences. I made the recipe exactly as written. It was GREAT! I wouldn't change a thing. I made this today with sliced mushrooms I needed to use up and oh my goodness!

This was the most delicious cream of mushroom soup I've ever had. I will never buy canned cream of mushroom soup again. I didn't change a thing while making this and it was perfect! It was so creamy and flavorful. Thanks so much for the wonderful recipe. I will definitely be making this again.

I made this recipe in about 10 minutes with frozen mushrooms. Sauteed onion, garlic and shrooms in very small amount of white truffle oil. Used canned milk and powdered chicken base. Did not add salt but extra fresh ground pepper. Absolutely PERFECT flavor.

Like the captain asked a few months ago "Do you remember when canned mushroom soup used to have mushrooms in it?

Thanks for a perfect base soup recipe. This was an awesome recipe for the base of the soup. I altered it by making the following changes: 16 ounces of mushrooms, most chopped in large slices with some minced.

Added a teaspoon of corn starch. Added a pinch of Spanish saffron. Added a dash of parsley. Added about an hour of heating on low low heat to blend the flavors with regular stirring. Julie Julie Julie. see more reviews. Tweaks MOST POPULAR MOST RECENT. Add sherry, more onion, blend the soup, coconut milk instead of cream.

Teresa N. Mary A. Be sure to use Yukon Gold—russets don't provide quite the right texture. Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat.

The pudgy brown mushrooms called cremini are generally firmer and richer-tasting than common white mushrooms. Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is handy when you need a quick soup, but homemade delivers maximum flavor.

This creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you're in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead.

Mushrooms add earthiness and umami flavor to this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.

This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove—thin it as needed with more broth or water. You don't need much beef in this homey mushroom-beef noodle soup recipe, since mushrooms and a little Worcestershire sauce give it plenty of savory flavor.

This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.

Mushroom soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups.

Serve with a green salad and warm pumpernickel bread. Kale adds vitamins and an enticing cabbage-like flavor to this mushroom and beef soup. Be sure to use fresh kale, as it can become pungent if stored too long.

This creamless—but creamy—mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as dried shitakes or creminis, but be sure to use at least 1 ounce of dried mushrooms to keep the luscious flavor in this healthy soup.

Serve with crusty garlic bread. This better-for-you version of the traditional cream of mushroom soup calls for you to puree half of the soup for that rich, creamy mouthfeel and leave the other half as is for hits of meaty texture.

Don't skip the parsley and tarragon, as both add a nice pop of color, and their flavors play so well with the mushrooms. Be sure to brown the mushrooms well as that'll add even more depth to the soup.

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