How to make a delicious Creamy Mushroom Soup! Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

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31 COMMENTS

  1. 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.

  2. 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

  3. 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!

  4. 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!

  5. 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.

  6. I know you''re joking but mushrooms definitely don't get their energy from the moon (or sun) xD also yeast is technically another food we eat that gets its energy source the same way as mushrooms, since they're both fungi.

  7. Can you pour hot liquids into any blender without cracking the blender?  My blender doesn't stipulate the temperatures of liquid that would be safe in it.  How do you deal with this issue?

  8. 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.

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