This delicious and creamy Julia Child’s Mushroom Soup is a quick and easy dish that’s perfect for a cozy meal. Made with fresh mushrooms, garlic, and thyme, it’s rich and full of flavor. You can easily adjust the ingredients based on what you have, making it a flexible and comforting choice for any day!
Ingredients Needed
- ¼ cup unsalted butter
- 2 packages sliced fresh mushrooms
- 1 pinch salt
- 1 medium yellow onion, diced
- 1 ½ tablespoons all-purpose flour
- 6 sprigs fresh thyme (tied in a bundle)
- 2 cloves garlic, peeled
- 4 cups chicken broth (or more if needed)
- 1 cup water (or more if needed)
- 1 cup heavy whipping cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (for garnish)
How To Make Mushroom Soup
- Sauté Mushrooms: Melt the butter in a large soup pot over medium-high heat. Add the mushrooms and 1 pinch of salt. Cook for 5-10 minutes, until mushrooms release their juices. Reduce heat to medium-low and cook, stirring often, for 15-25 minutes, until the juices evaporate and the mushrooms become caramelized. Set aside a few slices for garnish if desired.
- Cook Onions: Add the diced onion to the mushrooms and cook for 5 minutes until the onion is soft and translucent.
- Add Flour: Stir in the flour and cook for about 2 minutes to remove the raw taste.
- Simmer: Add the thyme bundle and garlic cloves, then pour in the chicken broth and water. Reduce heat to low and let simmer for 1 hour. Remove and discard the thyme bundle.
- Blend Soup: Blend the soup in batches with a blender until smooth and thick.
- Add Cream & Season: Stir in the heavy cream. If the soup is too thick, add more chicken broth or water. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with reserved mushroom slices and fresh thyme leaves.
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Recipe Tips
- Caramelize the mushrooms well: The key to great flavor is allowing the mushrooms to cook until the juices evaporate and they become golden brown. This deepens the flavor of your soup.
- Use fresh thyme: Fresh thyme adds a lovely herby taste. Tied in a bundle, it’s easy to remove after cooking and adds a fresh punch.
- Blend the soup for a smooth texture: If you want a creamy, silky soup, blend it thoroughly. The smoother, the better!
- Adjust the broth and cream: If the soup gets too thick after blending, just add more broth or water. You can also adjust the cream for a lighter version.
- Don’t skip the garnishes: The mushroom slices and thyme leaves on top add a great texture and pop of color to your soup, making it extra inviting.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers mushroom soup in the fridge. Store it in an airtight container for up to 3 days.
- Freeze: You can freeze leftovers mushroom soup for up to 3 months. To freeze, let the soup cool completely and transfer it to a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove. Avoid freezing if you plan to keep it for longer than 3 months.
- Reheating: To reheat leftovers mushroom soup, simply warm the soup on the stove over low heat for about 10-15 minutes, stirring occasionally.
Nutrition Fact
Serving Size: 1 cup (244g)
- Calories: 129
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 1,000mg
- Potassium: 300mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 2g
More Julia Child Recipes:
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Julia Childs Mushroom Soup
Description
This delicious and creamy Julia Child’s Mushroom Soup is a quick and easy dish that’s perfect for a cozy meal. Made with fresh mushrooms, garlic, and thyme, it’s rich and full of flavor. You can easily adjust the ingredients based on what you have, making it a flexible and comforting choice for any day!
Ingredients
Instructions
- Sauté Mushrooms: Melt the butter in a large soup pot over medium-high heat. Add the mushrooms and 1 pinch of salt. Cook for 5-10 minutes, until mushrooms release their juices. Reduce heat to medium-low and cook, stirring often, for 15-25 minutes, until the juices evaporate and the mushrooms become caramelized. Set aside a few slices for garnish if desired.
- Cook Onions: Add the diced onion to the mushrooms and cook for 5 minutes until the onion is soft and translucent.
- Add Flour: Stir in the flour and cook for about 2 minutes to remove the raw taste.
- Simmer: Add the thyme bundle and garlic cloves, then pour in the chicken broth and water. Reduce heat to low and let simmer for 1 hour. Remove and discard the thyme bundle.
- Blend Soup: Blend the soup in batches with a blender until smooth and thick.
- Add Cream & Season: Stir in the heavy cream. If the soup is too thick, add more chicken broth or water. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with reserved mushroom slices and fresh thyme leaves.
Notes
- Caramelize the mushrooms well: The key to great flavor is allowing the mushrooms to cook until the juices evaporate and they become golden brown. This deepens the flavor of your soup.
- Use fresh thyme: Fresh thyme adds a lovely herby taste. Tied in a bundle, it’s easy to remove after cooking and adds a fresh punch.
- Blend the soup for a smooth texture: If you want a creamy, silky soup, blend it thoroughly. The smoother, the better!
- Adjust the broth and cream: If the soup gets too thick after blending, just add more broth or water. You can also adjust the cream for a lighter version.
- Don’t skip the garnishes: The mushroom slices and thyme leaves on top add a great texture and pop of color to your soup, making it extra inviting.