I have a few suggestions, one which takes this soup to the next level. Just before adding the onions, add 1/2 cup of dry Marsala wine, and saute the mushrooms until the wine is absorbed - about two to three minutes - and then follow the rest of the recipe up until the blender part. After removing the thyme bundle, use an immersion blender to blend the soup until smooth. This saves you having to swap the soup to a blender, and it does a much better job of making the soup smooth and velvety. Then you can add the heavy cream. I often share the recipes I make with friends. I made this soup without the Marsala wine the first time, and my friends said it was really good. When I made it again, with the Marsala wine addition, they said it was "amazing", "awesome", "outstanding", and "the best cream of mushroom soup I have ever had"! The Marsala wine really takes it to the next level! I had one friend liken eating the soup to that of "eating a great steak"! What a compliment! Just wanted to share this little trick with others, as this addition makes an already good recipe, a great recipe!
I put in a few drops of sherry, maybe 1/2 teaspoon. This soup is so freaking good and mushroom-y that it didn't need it but I must have been channeling my mother.
Richard G funny you should say that I found that most of the time blending a soup at all (I am using an immersion blender) makes it more bland. Especially the liquid itself that was flavorful before becomes less tasty when everything is blended. Happened to me with a mushroom soup! Why 😩
@@Finn959 I just saw your post! I completely understand what you're saying. However, this is where Chef John's suggestion for checking for seasoning comes in! You are correct in your concern for winding-up with 'bland' soup, but you can fix that easily with adding salt, pepper, and a little less than 1/8 of cayenne (a "pinch") at the very end, after the heavy cream has been mixed in. I have a rule for adding the salt: I pour a good teaspoon or so of salt in my open palm, then with the other hand, I take a good sized pinch of the salt, and sprinkle it over the entire surface of the soup - do that once, then taste the soup. If it is to your liking, you can stop with the salt. If it still seems bland, do the pinch of salt over the soup a subsequent time. Rarely does it take more than 2 passes of the sprinkling of salt! At that point, you can sprinkle pepper over the entire surface of the soup. Then add the cayenne, and stir the soup well. I believe you'll like the results, and that your soup is no longer bland (NOTE: an the cayenne will add an accent of flavor, NOT make it hot!). Good luck!
omg... I was watching that with anticipation! Like that Thyme was going in for the stealth rescue Mission Impossible style! "Oh no! We went in too fast! Extract! Extract!"
Loved this so much that I made it again. This time I added a big splash of Sherry to the mushrooms after they had fully caramelized. And, I remembered to fish out the thyme before blending. This is an A+ soup.
Chef John: thanks so much for the recipe! I HAVE to try this! I have tried SO many recipes that you prepare. Honestly, Foodwishes has had nearly all the recipes I have wanted to try, and they all turn out fantastic! Examples? Tomato bisque, chicken broth / chicken noodle soup, French baguette, chicken Marsala, Creme Fraiche - to name but a few. My daughter LOVES Panera (Bread Co in Missouri), and she says the tomato bisque and French baguette are better than Panera's! What a compliment! One huge tip you provided for tomato bisque, and I use it for so much now, is the use of an immersion blender. No more removing the soups from the pot, and blending in a blender - the immersion blender is a HUGE work and time-saver! It makes making the soups so much simpler (I intend to use it for this recipe as well)! Thanks so much for all the videos and recipes! You make cooking so easy and fun (you have a great sense of humor in the making of your videos!). I would recommend your videos and Foodwishes.com to anyone.
i just tried the recipe, and it is amazing, so flavorful, i also blend some carrots and celery and asparagus with the mushrooms and it is really good, i did my own stock so i just used some of the veggies that was in the stock. you guys have to try it. delicious!!!
Great FoodWishes and particularly this recipe. The reason I chose your recipe is because I have used your other recipes and the way you share it suits me fine. Thanks a lot !!
Man, I love everything you do with food! :) I think I watched all of your videos, and all of them just have something to it that other videos dont. Keep up the good work!
One of theee BEST recipes for this soup ! Adding the marsala wine as stated in the comment, definitely kicks the melding of flavors up !. I did mine with portobellos & cremini mushrooms..used leeks as opposed to onions, combined with the finishing of the wine.....an excellent yummylishes ❤..
Chef John has always been the best! Your recipes always turn out well for me. Your videos are very descriptive... some youtubers don’t actually show every step. You do! For this reason, I actually know what to do when I cook one of your recipes. Have a great Christmas and a happy New Year!
Absolutely exquisite. One of my favourite recipes for my autumn-winter menu every year [along with black bean soup]. My son loves the mushroom soup when I follow this recipe. Thanks for sharing. I think I might make this tonight!
Looks great chef john, and it is sort of odd how different regions of the states, like the consistency of something as simple as soup differ. Here in rural ky. We would maybe blend down 1/2 of the soup into a puree' in a blender, and the the other 1/2 would be kept as is, and then all mixed back together in 1 pot for more texture, but i am going to try your way of blending it all smooth. I have noticed that most states in the western region prefer their soup completely blended smooth.
Old school Chef John! Classic. He hadn't yet included his signature intro blurb line "...that's right...!" Have been a fan for years and can't wait to make this soup!
Totally old school Chef John! We also don't get the classic, "You are after all the _______________ of your_______________." Cooking this tonight in 2024.
Thank you for such a delicious and easy recipe. Instead of 1 cup of water I added 1/2 cup of Sherry and just 1/2 cup of water. The wonderful thing about your recipe is that you can play around with it to your own liking and it's still fabulous.
was thinking how to make one , and the way i came up with was starting with duxelles of moshrooms(and not using blender in the end) .Then checked out your version and im so happy my own approach was so similar with yours . You r a great teacher
Thanks for the recipe. This soup came out much better than a cream of mushroom I made years ago and I agree that the slow caramelization makes the difference. It's tastes a lot more mushroomy that way.
This looks delicious, I love your videos, Chef John! I am going to make this soup over the weekend when my children will visit for lunch. I'm going to see if you have a recipe to make my own bread sticks, too.
2010, this video only had a few thousand views, Food wishes only had a few thousands of subscribers. Chef John have only improved ever since, thank you for your passionate work
Yum! I made this today and it tasted unbelievable despite a couple of substitutions. I’ll keep this recipe and make sure to have all required ingredients next time.
I followed this recipe closely, Instead of using only white button mushrooms I used one pound each of white and baby portobellos. Oh, and I used a stick blender. Oh, one more thing. I forgot to remove the thyme bundle. It got blended into the soup. No problem! This is a great recipe.
I have made this now twice in two weeks and it’s lovely. The only difference is I use big flat mushrooms ( like the field mushrooms) and chestnut mushrooms, but the main recipe is the thing that makes it soooo tasty! Thank you for the recipe Chef, its a firm favourite with us here in the UK!
I just made this and instead of canned stock I made it with homemade chicken bone broth (this is the kind that is thick with collagen) and boy did it come out good!! Oh, I almost forgot, I am a mushroom forager and made it with oyster mushrooms I collected in the woods yesterday, with some dried wild mushrooms I picked last year. Wowser!
Just made this, and it made my day sir. Thanks for the recipe. The wife loves it...also i added a little bit of lemon juice at the end. Adds a nice flavor
I just made this using shitake! Mine didn't release water…so I just stirred until it seemed dry enough before I added my chicken stock. It tastes really good, reminds me of my favourite wild mushroom soup at Dome :D
Made this. Yummy as usual. Comment though to remove the water from the mushrooms. It took me I think 40+ mins for the water to evaporate. Also, I don't have fresh thyme so I just used dried thyme. Still yummy. I love it. Thank you again Chef John.
Trying this for the first time. Only difference is i didnt have any string so i tossed the thyme in, and not gently, also im going to use a stick blender in the pot to make it easier. It's simmering now and smells great! I will be back to reprot on the finished soup when it's done!
I just made this for my green bean casserole. SO AWESOMELY GOOD. I never actually tried it before because the canned shit always looked so gross to me. So glad it's this easy; everyone should try to make this at least once and taste the difference. Thanks!
I just made this December 2023 from Chef Johns archives of awesomeness! I used turkey stock instead of chicken stock it's what I had. It was still YUMMMMM 😋!
You are such a comedian lol. Music scared the hell outta me cause the volume was on blast lol. I hate mushrooms but I still watched. Hi how about a video just showing say 5 courses of a whole meal then a video preparing each. I need to spice up my dinners lol. In any case thanks, y always make my day.
Thanks, i'm making this for dinner. I live in Denmark and we have a huge selection of mushroom from the nature. And they offer high-quality protein, vitamins, unsaturated fatty acids and fiber. Some even get you tripping :D
I just made this and veganized it with subbing mushroom broth for the chicken, and used 1/2 block soft tofu that I added during blending instead of the cream.
I have a few suggestions, one which takes this soup to the next level. Just before adding the onions, add 1/2 cup of dry Marsala wine, and saute the mushrooms until the wine is absorbed - about two to three minutes - and then follow the rest of the recipe up until the blender part. After removing the thyme bundle, use an immersion blender to blend the soup until smooth. This saves you having to swap the soup to a blender, and it does a much better job of making the soup smooth and velvety. Then you can add the heavy cream. I often share the recipes I make with friends. I made this soup without the Marsala wine the first time, and my friends said it was really good. When I made it again, with the Marsala wine addition, they said it was "amazing", "awesome", "outstanding", and "the best cream of mushroom soup I have ever had"! The Marsala wine really takes it to the next level! I had one friend liken eating the soup to that of "eating a great steak"! What a compliment! Just wanted to share this little trick with others, as this addition makes an already good recipe, a great recipe!
I put in a few drops of sherry, maybe 1/2 teaspoon. This soup is so freaking good and mushroom-y that it didn't need it but I must have been channeling my mother.
@@updownstate YUM!
Richard G funny you should say that I found that most of the time blending a soup at all (I am using an immersion blender) makes it more bland. Especially the liquid itself that was flavorful before becomes less tasty when everything is blended. Happened to me with a mushroom soup! Why 😩
@@Finn959 I just saw your post! I completely understand what you're saying. However, this is where Chef John's suggestion for checking for seasoning comes in! You are correct in your concern for winding-up with 'bland' soup, but you can fix that easily with adding salt, pepper, and a little less than 1/8 of cayenne (a "pinch") at the very end, after the heavy cream has been mixed in. I have a rule for adding the salt: I pour a good teaspoon or so of salt in my open palm, then with the other hand, I take a good sized pinch of the salt, and sprinkle it over the entire surface of the soup - do that once, then taste the soup. If it is to your liking, you can stop with the salt. If it still seems bland, do the pinch of salt over the soup a subsequent time. Rarely does it take more than 2 passes of the sprinkling of salt! At that point, you can sprinkle pepper over the entire surface of the soup. Then add the cayenne, and stir the soup well. I believe you'll like the results, and that your soup is no longer bland (NOTE: an the cayenne will add an accent of flavor, NOT make it hot!). Good luck!
I actually find that a 1/4 cup of either Marsala or sherry punches it up to another level. 1/2 cup, as you recommend, is a bit overpowering to me.
"Slowly lower in a bundle of thyme". That's where I've been going wrong. Must have lowered the thyme too fast.
Thyming seems to be very important in cooking =)
omg... I was watching that with anticipation! Like that Thyme was going in for the stealth rescue Mission Impossible style! "Oh no! We went in too fast! Extract! Extract!"
Yeah you really gotta take your thyme with this.
.... it's now the 26th Oct 2020 & just thrown in my thyme in with gay abandon ~ Oh my God 2020 just got a whole lot worse !!! #goinghungrytonight
Dude, i put it too damn fast as well... There is a hole in my kitchen right now
Loved this so much that I made it again. This time I added a big splash of Sherry to the mushrooms after they had fully caramelized. And, I remembered to fish out the thyme before blending. This is an A+ soup.
Chef John: thanks so much for the recipe! I HAVE to try this! I have tried SO many recipes that you prepare. Honestly, Foodwishes has had nearly all the recipes I have wanted to try, and they all turn out fantastic! Examples? Tomato bisque, chicken broth / chicken noodle soup, French baguette, chicken Marsala, Creme Fraiche - to name but a few. My daughter LOVES Panera (Bread Co in Missouri), and she says the tomato bisque and French baguette are better than Panera's! What a compliment! One huge tip you provided for tomato bisque, and I use it for so much now, is the use of an immersion blender. No more removing the soups from the pot, and blending in a blender - the immersion blender is a HUGE work and time-saver! It makes making the soups so much simpler (I intend to use it for this recipe as well)! Thanks so much for all the videos and recipes! You make cooking so easy and fun (you have a great sense of humor in the making of your videos!). I would recommend your videos and Foodwishes.com to anyone.
Great Soup! I just made it but used milk instead of cream! Really delicious! Thanks from France!
When that sound effect came in, I shat myself... had the volume up way too loud
Tell me about it man.....i was watching in my bed under covers at 2:01 am....😖😖😖😩😩😂😂😂😉😉👍
I love the way Chef John says "come on" and the context he says it in all his videos! 💕 Like he's your best friend.
John IS our best friend :D
My wife loves cream of mushroom soup! I appreciate this video and cooking directions a lot.
i just tried the recipe, and it is amazing, so flavorful, i also blend some carrots and celery and asparagus with the mushrooms and it is really good, i did my own stock so i just used some of the veggies that was in the stock. you guys have to try it. delicious!!!
"The Moon" - That was fucking hilarious!
I died .. laughing
an eating mushrooms
The moon! Oh, thank god. I thought were about to say something gross. I stopped eating my Cheerios mid-bite.
funny!
Did you think he was gonna say poop? Because that's what I thought for some reason
@@apictureoffunction I thought decaying bodies!
ingr on the website
Great FoodWishes and particularly this recipe. The reason I chose your recipe is because I have used your other recipes and the way you share it suits me fine. Thanks a lot !!
Just made this. It's REALLY good, and super easy to make! I omitted the fresh thyme though, since there wasn't any at the market.
I love this soup! I used brown mushrooms this time and just as yummy!
This is still better than 99% of videos on YT today
This recipe looks delish! I am going to make it very soon! It may take a little longer to cook, but it's very easy and I'm sure, worth the wait!
Christmas 2023, it will be on our table :) Done this few times before and it was delicious :)
I make this almost every week now, it's so delicious! Thank you Chef John!
Man, I love everything you do with food! :)
I think I watched all of your videos, and all of them just have something to it that other videos dont.
Keep up the good work!
One of theee BEST recipes for this soup ! Adding the marsala wine as stated in the comment, definitely kicks the melding of flavors up !. I did mine with portobellos & cremini mushrooms..used leeks as opposed to onions, combined with the finishing of the wine.....an excellent yummylishes ❤..
Chef John has always been the best! Your recipes always turn out well for me. Your videos are very descriptive... some youtubers don’t actually show every step. You do! For this reason, I actually know what to do when I cook one of your recipes. Have a great Christmas and a happy New Year!
I’ve made this three times now and it’s a great success with everyone who’s tried it. 😊 it’s delicious!
Thanks for the tip regarding blending hot foods...I had to learn the hard way. Great video as usual... have a Happy New Year!
Absolutely exquisite. One of my favourite recipes for my autumn-winter menu every year [along with black bean soup]. My son loves the mushroom soup when I follow this recipe. Thanks for sharing. I think I might make this tonight!
Looks great chef john, and it is sort of odd how different regions of the states, like the consistency of something as simple as soup differ. Here in rural ky. We would maybe blend down 1/2 of the soup into a puree' in a blender, and the the other 1/2 would be kept as is, and then all mixed back together in 1 pot for more texture, but i am going to try your way of blending it all smooth. I have noticed that most states in the western region prefer their soup completely blended smooth.
Old school Chef John! Classic. He hadn't yet included his signature intro blurb line "...that's right...!" Have been a fan for years and can't wait to make this soup!
Totally old school Chef John! We also don't get the classic, "You are after all the _______________ of your_______________." Cooking this tonight in 2024.
Thank you for such a delicious and easy recipe. Instead of 1 cup of water I added 1/2 cup of Sherry and just 1/2 cup of water. The wonderful thing about your recipe is that you can play around with it to your own liking and it's still fabulous.
"The Moon!!"
XD i really laugh hilarious on tht one XD
was thinking how to make one , and the way i came up with was starting with duxelles of moshrooms(and not using blender in the end) .Then checked out your version and im so happy my own approach was so similar with yours . You r a great teacher
Thanks for the recipe. This soup came out much better than a cream of mushroom I made years ago and I agree that the slow caramelization makes the difference. It's tastes a lot more mushroomy that way.
This looks delicious, I love your videos, Chef John! I am going to make this soup over the weekend when my children will visit for lunch. I'm going to see if you have a recipe to make my own bread sticks, too.
Спасибо большое Шеф Джон, за этот рецепт. Я приготовила этот грибной суп на пять персон. Честное слово, почувствовала себя настоящим шеф-поваром :)
Thank you for sharing!! I love "the moon" part!!!
Really yummy! Worked just as well with water instead of stock! Thank you for the recipe!
Chef John, as always....you're simply the best!
WOW! i will try this, once and for all!!!!
Hi Chef, just made some. Didnt hv any thyme but it was still a hit with the family...tks so much.
You need to lower the thyme with a mini fishing pole for rate of lowering and perfect placement...
A freakishly small fishing pole.
2010, this video only had a few thousand views, Food wishes only had a few thousands of subscribers. Chef John have only improved ever since, thank you for your passionate work
I love your videos and your recipes are always easy to follow and come out right every time!! Thanks!!
Yum! I made this today and it tasted unbelievable despite a couple of substitutions. I’ll keep this recipe and make sure to have all required ingredients next time.
Hahaha, the MOON!!! The best drum roll ever! Chef John, your food channel is becoming a great show now :)
very nice illustrated. thanks a lot!
I followed this recipe closely, Instead of using only white button mushrooms I used one pound each of white and baby portobellos. Oh, and I used a stick blender. Oh, one more thing. I forgot to remove the thyme bundle. It got blended into the soup. No problem! This is a great recipe.
I have made this now twice in two weeks and it’s lovely. The only difference is I use big flat mushrooms ( like the field mushrooms) and chestnut mushrooms, but the main recipe is the thing that makes it soooo tasty! Thank you for the recipe Chef, its a firm favourite with us here in the UK!
The moon😱 I love watching your videos so much! Great recipes and great sense of humor. 🙂
I made this last night. Thanks for this tasty recipe.
Thanks John. Just made this for dinner and it was delightful!
I am making this soup for dinner tonight using two different kinds of mushrooms. Looks to be such a simple recipe.
brilliant recipe man!
I just made this and instead of canned stock I made it with homemade chicken bone broth (this is the kind that is thick with collagen) and boy did it come out good!! Oh, I almost forgot, I am a mushroom forager and made it with oyster mushrooms I collected in the woods yesterday, with some dried wild mushrooms I picked last year. Wowser!
i love your sense of humour chef john!
Thank you for sharing this recipe. Looks delicious. I can't wait to try it.
Just made this, and it made my day sir. Thanks for the recipe. The wife loves it...also i added a little bit of lemon juice at the end. Adds a nice flavor
Ya I definitely jumped when the sound came on lol! I love you, chef john!
I made this today!!!!! Soo good! Everyone loved it!!!
Made this today - and it turned out fantastic. Yummy
love your sense of humor!! great vid!
I love your recipes ❤❤
I made this today. Very different than any cream of mushroom soup I ever had, but everyone loved it!
I just made it with wild mushrooms it was fantastic. I didn't have any thyme so I substituted it with Herbs de Provence. So delish..
I just made this using shitake! Mine didn't release water…so I just stirred until it seemed dry enough before I added my chicken stock. It tastes really good, reminds me of my favourite wild mushroom soup at Dome :D
Made this. Yummy as usual. Comment though to remove the water from the mushrooms. It took me I think 40+ mins for the water to evaporate. Also, I don't have fresh thyme so I just used dried thyme. Still yummy. I love it. Thank you again Chef John.
Trying this for the first time. Only difference is i didnt have any string so i tossed the thyme in, and not gently, also im going to use a stick blender in the pot to make it easier. It's simmering now and smells great! I will be back to reprot on the finished soup when it's done!
My friend made me this soup! It's SO AMAZING! I love it so much.
Completely taken by surprise by the sound effect. 😂 I love chef john!
I love cream of mushroom soup! Thanks.
Just made this... Brilliant!
I just made this for my green bean casserole. SO AWESOMELY GOOD. I never actually tried it before because the canned shit always looked so gross to me. So glad it's this easy; everyone should try to make this at least once and taste the difference. Thanks!
Thanks! I am having this for dinner along side with......turkey sandwich! Happy Weekend, Chef John!
Delicious, hot cream of mushroom soup for a clod, snowy day here in Boston. Thanks for the recipe. It turned out great!
Ron in Boston
I am so going to try this!!
THANKS!!
I love it~! Your video is so fun!! Thank you!! Delightful!
I just made this December 2023 from Chef Johns archives of awesomeness! I used turkey stock instead of chicken stock it's what I had. It was still YUMMMMM 😋!
Finally a good Cream of mushroom soup recipe!!
I'm going to use this recipe in green bean casserole recipe!
Thanks chef john
YOU ROCK!!
8)
Chef John you’re the man! Man. You rock
OMG! That is beautiful! I love cream of mushroom soup. I shall have to try this.
Love it ! Was delicious thank you for sharing
Love it, I'm going to try this today!
You are such a comedian lol. Music scared the hell outta me cause the volume was on blast lol.
I hate mushrooms but I still watched. Hi how about a video just showing say 5 courses of a whole meal then a video preparing each. I need to spice up my dinners lol. In any case thanks, y always make my day.
My boss treats me like a mushroom: keeps me in the dark and feeds me horsesh!t.
Well, thyme's up. I'll be here all week...
Yummy...will try this recipe for sure ... ty :)
Very good soup, and very easy.
Love you chef John!
Waiting for a blizzard here in Boston. I might make this this week-end. Yum!
Ron in Boston
Thanks, i'm making this for dinner. I live in Denmark and we have a huge selection of mushroom from the nature. And they offer high-quality protein, vitamins, unsaturated fatty acids and fiber. Some even get you tripping :D
Very delicious soup .thanks food wishes.
lol,,lovely recipe n wat of presenting it is even lovelier:) wil definitely try it like many other of ur recipes :D..
Thanks for the delicious recipe! I reaaly enjoyed it! :D
turned out amazing...thank you so much for the recipe :)
Just made this its delish x
Really beautiful soup.
Love the channel. I added a touch of nutmeg while sautéing the shrooms and a bit of sherry of sherry. What…No cayenne?
mmm! looks good!
HAPPY NEW YEAR!!!
I just made this and veganized it with subbing mushroom broth for the chicken, and used 1/2 block soft tofu that I added during blending instead of the cream.
have to try it !
Perfect for a cold rainy day 😌 👌
Can't wait to try this at home!! I love the everything with mashrooms :D
Can this soup be used as a base in other recipes or not? You've done once again! My family love the King Ranch chicken by the way!