Mama's Fish House Mushroom Soup Recipe Updated
Mama's Fish House Mushroom Soup Recipe
Sort by: Most Helpful
Near Helpful Virtually Positive Least Positive Newest
12/02/2013
This does take some time to ready, so plan appropriately. Actually, for my mushrooms to reach the colour in the video, it took a solid 30+ minutes at a low temp. BUT, don't rush because this step brings richness and enhances the depth of flavour in the soup. I halved the recipe and used an immersion blender (instead of a blender) which emulsified the soup to a creamy texture. Very nice and a petty decadent :-)
01/05/2014
This recipe and the result is outstanding. My family unit, including the children ate it up and my son-in-law ate 4 bowls of it! Have care, however. No way this takes only fifteen minutes of prep time. I had to apply half dozen boxes of fresh mushroom, which took what seemed forever to clean and slice (sliced mushrooms not available where I live.) Next time I will purchase the largest mushrooms I tin find to cut down on the prep time substantially. I don't know how Chef John got his mushrooms carmelized in only 15 minutes; it took mine a lot, lot longer, but they are wonderful when done. The only thing I did at the stop was add more stock. The soup came out thick every bit mud, and while I like very thick soups, this was beyond thick. The flavor is absolutely delicious. If you love mushrooms and want to feel like a professional person chef, make this soup. Outstanding recipe, Chef John!
12/07/2013
Groovy recipe! Easy to make, too. I bought sliced mushrooms which fabricated the preparation piece of cake. Fabricated exactly by instructions and it was fantastic. I think the cloak-and-dagger is the roux and cooking the mushrooms to a gilt brown. This made for a very rich flavour. Achieving the golden chocolate-brown only took about xv minutes as the instructions said. Based on similar mushroom soup recipes, I call up you could cut down the hour simmering time if you are pushed for fourth dimension. Next time I will experiment with adding a petty more flour to make it slightly thicker and I may add a little Sherry.
03/18/2014
this is a great recipe But if y'all want to bring out the flavor better add white wine awe homo what a delight will utilise this i from now on with the add-on of the white wine anybody that came for dinner wanted seconds of the soup I was agape they were going to make full up on it as information technology was just the being of a huge gather with friends... thanks for sharing...
x/26/2017
Love me some Chef John. Usually, I don't change or tweak his recipes, and that'southward maxim a lot for me 'cause I tweak everybody'due south recipe. In this example, I accidently tweaked. The mushrooms caramelized for almost an hr considering my ADHD self spotted a squirrel or chicken or something and forgot to go dorsum to the pot. It worked out though. No fresh thyme. Went to my herb garden and the squirrel or chicken or something ate the thyme so I used the dry stuff that comes in a jar. Some white wine may have fallen out of the bottle I was drinking and into the soup pot. It happens... The last tweak, I admit to doing on purpose. Black Truffle Oil... just a tiny drizzle. Astonishing, but very lilliputian goes a long mode. I tasted as I cooked and before tweaking and so I tin honestly say the recipe really is perfect exactly as written.
06/xx/2015
Very good mushroom soup recipe! I've made it a few times now. Each time I've added a piddling sherry. I also like to adapt this recipe to that of a favorite restaurant's mushroom curry soup. They serve it with a dollop of orange marmalade in the bottom of the bowl. Really succulent! I add together curry powder (1-2 Tbsp) while simmering mushrooms/onions. I really similar this recipe every bit-is but Dear it with the curry & sherry.
02/x/2014
Very good. Right earlier I served it, I added a couple of teaspoons of quality Balsamic vinegar and it gave information technology such a wonderful rich flavor. I'll definitely be making this again.
01/28/2014
This was admittedly wonderful! Takes fourth dimension (it did take more than fifteen minutes to cook out moisture and caramelize the mushrooms, closer to thirty minutes, but the cease result was and so worth it.) I know I will become requests for this often...and my fabled cook of a daughter-in-police force (who also loved it) is anxious for the recipe too.
11/12/2014
This recipe takes time just is worth the try. I used a mixture of crimini and shiitake mushrooms. I can't consume foam so I added lactose-free milk with a bit of corn starch.
04/21/2014
This recipe is an outstanding delicious masterpiece when prepared exactly as written. A wonderful flavor and consistency that I never found in any other mushroom soup. I did substitute frozen mushrooms in lieu of fresh which worked out well without affecting annihilation. The next fourth dimension I will be using dehydrated mushrooms since I purchase fresh in 100lb lots. I also used "Bobs Crimson Manufactory" quinoa flour to avoid Frankenfood GMOs. I found the prep and cooking times to be perfect. Chef John really nailed this one.
02/24/2015
Superb mushroom soup! I made a roux of 2 Tbsp butter and 2 Tbsp flour instead of just calculation flour. I didn't have fresh thyme and instead added i tsp of dried thyme. I too added i Tbsp of sherry at the finish. I volition double the recipe next time. It wasn't enough for u.s.a.. Yummy!
04/01/2022
added 1tab salary crumbles.
03/07/2014
Wonderful for mushroom lovers. I like to vary it past using a mix of wild mushrooms such as enoki, shiitake, oyster, and, if I can find them, chanterelles. Only if these are unavailable or simply too expensive, regular white mushrooms volition work just fine. Just earlier serving, I like to add a tablespoon or two of dry Sherry or Madeira. Again, not a deal breaker, simply an enhancement of an already-fine recipe. A pocket-sized spoon of sour cream makes a delicious garnish.
10/10/2014
Off the claw goodness. Subsequently adding the water and chx goop I added 8oz of sliced gilt oak shitakes that needed to be cooked out of my fridge and that just put this recipe over the border. This was a 6 star cook.
01/24/2014
wonderfull, I utilise cream of mushroom in my curry craven now all homemade and even better,though i used Italian in identify of tyme. just me
12/03/2013
crawly will never buy a can of cream of mushroom again,like shooting fish in a barrel to make we had smothered pork chops information technology was a big striking
12/17/2015
What a wonderful and tasty soup! I followed the recipe pretty much exactly every bit Chef John described information technology in his video. The merely difference was that I used a niggling flake more butter and most another 5 ounces of mushrooms then that later on they were cooked down to that golden dark-brown, I non only had enough mushrooms to garnish the soup but I also chopped the remainder upwardly into tiny pieces and introduced them dorsum to the soup to accept a fiddling bit of mushroom to chew on with each bite. Not only was this recipe amazing to eat, it warms the house with wonderful smells and aromas! Take your time when getting the mushrooms golden brown. It's worth every minute to truly requite this soup Amazing taste contour! Chef john.... yet another striking! My family could not get enough! (Might have to make a double batch next time!)
06/23/2016
Thank you John! This is a carbon copy of the recipe my honey male parent-in-law taught me. Equally I entered his kitchen some forty years ago, my primordial baby was filled with joy as Mr. Glenn Roughmbo's shroom soup enveloped me. Years later, I felt that to modify his majic blend would exist desecration. Merely... May I advise at the end of cooking.... Summer add a dash of lemon zest. Wintertime add a dash of worscestershire sauce. Thanx again for sharing
01/31/2016
This is a very adept recipe every bit is, merely I deducted a star (perhaps unfairly) because I do think it can be improved upon. After the first time, I reserve nearly 1/4 of the cooked mushrooms for a coarse chop so at that place is at least a bit of mushroom texture in the soup, increased the flour (I use GF) to two Tbsp, and replaced the h2o with a loving cup of a good white wine.
xi/12/2015
Fantastic mushroom soup! Kudos to Chef John who once again came through with winner. I made it exactly as written and was amazed at how deep and wonderful the flavors were. I am a cream of mushroom soup lover and this was the best I take ever had. Can't expect to go far over again, might simply go to the marketplace correct now to get some mushrooms.... UPDATE: I finally have an immersion blender and it made this so easy-peasy! Pretty sure I'll be making often, particularly during wintertime...a true comfort nutrient! If you lot like mushrooms, give it a attempt, y'all won't be disappointed. Gotta admit, I've been looking for reasons to apply my dry sherry, may requite information technology a try next time...
12/23/2016
Fabled! My married man raved, the but matter I inverse was to use white vino in place of the ane cup of water. Merely I did use a hand blender in the pot. And you must brand a double batch, because you volition want more than! 2/25/xix I made this soup once more yesterday and had a bit of an epiphany. When the mushrooms had given up all their juices I was struck that all the wonderful 'shroom juice was going to go into vapor as I waited for the mushrooms for caramelize. And then I strained the 'shrooms and kept the juice to add back later with the chicken goop. This likewise slashed the corporeality of cooking time. The added back 'shroom broth really boosted the overall flavor.
04/25/2015
This was awesome. I usually follow Chef John'due south recipes exactly, but didn't accept the heavy cream and so used canned milk and didn't puree completely because we like some mushroom chunks. Merely I have made this a couple of times and we just love information technology!
02/09/2014
I have done a lot of chef Johns recipes, always not bad!! This is equal in existence easy and expert. Love it good with any beef!
07/02/2014
This has become a staple in my household. Absolutely fantastic. I used baby bella mushrooms from Costco and sliced them in my food processor in a couple of minutes and then chopped the onion in the food processor. That way the whole prep only took a few minutes. Mine browned nicely within fifteen minutes. They still had some juice in the pot but I went on to the next step and feel that it does not brand much difference. I used ane% milk instead of cream and processed the soup in my vitamix which made it super creamy. I always eat some the next 24-hour interval equally left over and it still tastes great. Simply minor thing I don't like is the color but for habitation made super succulent soup that's easy to make it's well worth it.
01/24/2014
Unproblematic and very delicious.. Next fourth dimension, I'll add a drizzle of extra virgin olive oil on tiptop of each plate to give it a more than frail taste..
02/17/2014
Not tasty, not creamy.
03/xix/2016
Another awesome recipe from my favorite chef!! I do have a confession: I did put a loving cup of white wine in it for kicks. Also used an abundance of contrasted dried Asian mushrooms, 2 portobellos and the standard white type. With all those mushrooms I did add more cream. Absolutely loved it! Mahalo from Maui! I'm a transplant from the city!!!!
02/11/2014
Fist off I Dearest MUSHROOMS so this was a dish I really wanted to attempt. As far as flavor it didn't disappoint. Merely, this was more like a two 60 minutes product, not 1:35, so I took it downward a star. Information technology took longer for my mushrooms to cook off the water and caramelize. Thank YOU Chef John for clear and curtailed instructions otherwise! It WAS very tasty! I loved it, but my family was so-and then, their palates being young and not beholden of the two hours I put into the dish! :/ My simply substitution was to use basis thyme instead of the sprigs every bit I didn't accept the fresh thyme. Still worked great. This takes way too long for me to consider using it in identify of canned cream of mushroom soup, but on a cold winter nighttime, with cheesy toast and salad it was a wonderful dinner.
12/09/2015
I need to find a bigger and meliorate discussion for Chef John than "magnificent" because I'chiliad sure he's just getting tired of all the accolades! An example of that would be this recipe. All-time mushroom soup I take e'er fabricated as verified by the iii people that ate it. The only addition I made is adding 1/iv teaspoon of dried jalapeno peppers because I tend to similar a little heat in what I swallow. I read another review where someone said they were in dear with Chef John. Let me know where the line is forming so I tin can get too!!! Cheers once more, Petra-
05/xiv/2015
Perfect! Only what I want in a foam of mushroom soup. This was truly eatery quality while existence super-easy to make. Giving the mushrooms enough time to caramelize is cardinal. I only made half the recipe and used a pinch of stale thyme instead of fresh. I as well didn't have chicken stock and hate using the mix, so I used regular water and upped the black pepper. It was truly perfect - Chef John has never let me downward! Thanks for this astonishing recipe!
09/18/2016
Practiced grief I could die at present and be happy this is such good soup! Substituted half and half for the heavy foam and information technology turned out corking. Also I rinsed my mushrooms which added a solid half hour to the sauteeing phase where you can add the onion. Now I know to take the time and just wipe the mushrooms with a clammy cloth and non to get them wet. Also you tin can merely roughly chop the mushrooms since theyre all getting pureed anyway don't spend the time on useless precision. I have never made better soup thank you lot Chef John!
05/08/2016
I've loved every Chef John recipe I've fabricated and this is no exception. The simply small matter I will change the adjacent fourth dimension I arrive is to add the garlic cloves to the mushroom mixture at the same times the diced onions are added, I think browning the garlic makes it more flavorful. I had a craving for mushroom soup and this recipe delivered!
02/19/2015
Yummmm ... everyone who tried it at my family unit's "Family Day" lunch loved information technology ... It took a lot more time than I thought it would but information technology was worth it! I will definitely exist making this over again ... this weekend perhaps
07/23/2017
This is soup is soo good. I didn't run mine through the nutrient processor. Me and my family loved the slices of mushroom in it. we besides use it equally a sauce over burgers. sooo good.
01/09/2017
I made it according to the recipe but used unlike mushrooms. It turned out wonderful! I have this thing about using canned soup, so I fabricated this to pour over some pork butt steaks to bake in the oven. Information technology was a huge success! I honestly think y'all tin can use any flavorful mushrooms for this. Nosotros take an abundance of oyster mushrooms right now in the woods around here, so I used those. Absolutely succulent! This will be my become-to mushroom soup recipe from here on out. In futurity, I will definitely try calculation a trivial sherry, especially when actually serving as soup. Thanks for sharing this with u.s.a., chef!
08/xiv/2014
Oh yummy yummy thick and yummy. Made exactly equally written. I forgot i more than YUM!
02/08/2016
I take made this soup a couple times and truly dear it. I substituion i add together a petty sherry. My family raved over it.
01/05/2018
This is a great mushroom soup. Julia Kid recommends this way of browning mushrooms to intensify their flavour in The Art... (classic French prep), and Chef John brings the technique to life here. It'due south brilliant. Have the fourth dimension to do this equally described here, as elsewhere with Chef John. He'southward a generous, wonderful teacher yous can trust.
05/02/2016
Great flavour and much easier than other mushroom soup recipes I accept used before. I liked not having to waste time making a proper roux. I made it with portobellos and shitakes and made it healthier and vegetarian by but using one tbsp of butter with 1 tbsp of olive oil, and substituted whole meal flour, vegetable stock and skimmed milk and it still came out delicious and super thick and creamy with an intoxicating fragrance.
02/08/2015
This is delicious, just like most of chef john's recipes. I didn't modify anything, next time I volition make a footling thicker, but that is just personal preference. I would definitely utilize this in cooking in place of canned soups as well.
04/26/2017
love the method of tiresome cooking the mushrooms to attain the wonderful flavour that come up out. I adjusted spices - increased the thyme and pepper, and a bit of soy sauce with some red wine. (I wish I had sherry) besides added a fleck of foam cheese at the end.
x/10/2016
Sub fat free half and half for the heavy cream and this gets MUCH healther with picayune change in taste. Used a mix of fresh mushroom types, one.v pounds of white push button and 0.5 pound of a shiitake, oyster, and portabella blend. The 15 minutes indicated in the recipe for reducing the mushroom liquid is well-nigh half, to a third, of the time it really takes; so, be prepared to spend the time. I also used unsalted chicken goop to aid reduce the sodium. Information technology turned out very well; a overnice deep mushroom season and the thyme was only enough. Give thanks you Chef for the inspiration. Will, absolutley, make this once more.
x/31/2015
First-class recipe! Best mushroom soup I've ever had. Period. The only changes were to add ane/2 cup sherry and to reserve more mushrooms to add after blending, just because I like a chunkier soup. Need to try this with fresh morels and leeks next spring!
06/thirty/2014
very good soup. will make often
eleven/27/2015
Made it for Thanksgiving. The guests couldn't get plenty of it and any leftovers I had, they insisted on taking home with them. I followed the recipe pretty closely other than substituting half and half for the whipping cream. Caramelizing the mushrooms is the secret and the house just smelled heavenly. If I could requite it x stars, I would!
09/xiii/2016
Foam of mushroom soup, fifty-fifty from a can, is a delicious ingredient used in many recipes. The problem is even the lower sodium canned soups are incredibly high in sodium. I decided to begin trying dissimilar recipes to find 1 I liked. This is it. I made the recipe exactly as presented. Granted it took a while merely the result was probable the best cream of mushroom soup I've ever tasted. I've at present made this recipe several times, precisely as directed and wouldn't modify a thing. It'due south truly spectacular. The wellness bonus is it's quite low in sodium which means I'k non as express on other ingredients in whatever meal I'm preparing. This also works perfectly when used in recipes calling for foam of mushroom soup. But remember, this isn't condensed so adjust your recipe accordingly. I rushed ane batch and found the season just wasn't there. That may explain the comments mentioning a lack of flavor. This isn't something to be rushed. Allow the flavors to grow by not being impatient.
03/03/2016
I made the recipe every bit directed. I used fresh spanish thyme instead of the regular thyme crusade I abound information technology and nonetheless it was amazing! It took forever for the juices from the mushrooms to evaporate in the commencement steps, but it was worth the wait! The only complaint I have is that it wasn't enough!
04/21/2016
Simple. And then delicious. You practise need some patience, and peradventure some experience in cooking and making soups from scratch. This was a lot easier than my baked white potato soup and less time consuming than any gumbo. We used all olive oil as I forgot butter from the store. Wait for the broth to reduce before mixing so adding your heavy foam. I have never had a mushroom soup. I have never been so satisfied in all of my life with such a simple soup. I will make this and share information technology for years to come. We added nigh a teaspoon of ruby-red chili flakes as well for some kicking. I used fresh rosemary instead of thyme.
eleven/27/2015
Amazingly sophisticated without the sophisticated time and hassle. I made information technology as is, with the exception of calculation a splash of sherry prior to adding the flour. Wonderful recipe and well worth the effort. Yummy!
08/24/2016
I made it exactly equally written other than substituting whole milk for the foam. Very, very good. Flavor was intense and the texture thick and creamy.
11/20/2015
Loved it. I added a splash of Marsala wine at the stop. Simple and succulent.
02/05/2016
Information technology was really skillful. I'll make it again. I did brand a couple of changes though. I used coconut milk instead of cream. I like to avoid calculation calculation all the dairy and fat when ever possible. I also use about three tablespoons of rice every bit a thickener instead of the blossom.
11/02/2015
Delicious. Exist sure to take your time in sautéing the mushrooms. Try adding some crumbles smoked bacon equally a garnish. Yummy!
12/06/2015
Succulent! I didn't have thyme twigs and then used stale thyme in a spice shaker for both soup and garnish. Too substituted foam out for iii/iv cup 2% milk + 1/3 loving cup butter. As well used beef broth instead of chicken. It came out amazingly well!
02/15/2016
This soup was fantastic and turned out bully even though I'm a novice at cooking. It was creamy and had so much flavor. Cooking the mushrooms until the juices evaporate seems similar a disquisitional step and took closer to 35 minutes for me (rather than the suggested xv). I used an immersion blender to puree the soup in the pan only because the transfer pace could have easily ended in disaster for me. I honestly think you lot would get a better texture with a regular blender, but the soup was so good that I didn't care. Yay Chef John!
07/05/2015
This soup is outstanding! The season is wonderful and rich. It was even better when reheated the next day. I hold with the other reviewers that it takes much longer than fifteen minutes or and so to sautée the mushrooms to caramelization. I used a combo of portobellos and white button and got mushrooms on auction that were a little 'ripe'. I think they added to the strong mushroom flavor. I will make this soup once more and again. My family loved it as much as I did!
03/12/2016
Excellent! Like some of the other reviewers, it took much longer than stated to caramelize the onions. 2+hours for the whole affair. I added a dollop of white truffle oil before serving. Gave it another dimension!
10/28/2017
My creminis took over an hr to caramalize. Sherry is required, two Tbsp at the very to the lowest degree, to deglaze the pan. 1-two Tbsp curry powder added while mushrooms simmer - Wowie! A dollop of orangish marmalade in the bottom of the basin. (Balsamic vinegar will sub for Sherry.)
12/02/2017
This soup is fantastic! I used dried thyme instead of fresh because information technology's all I had on paw, and I thickened it by simmering it downwardly rather than using the flour. I will definitely get in once again!
06/15/2017
I used this recipe when commencement learning how to brand cream of mushroom soup from scratch and information technology was first-class. I've since made information technology plenty times to adjust and tweak it to my ain preferences and it's just awesome. Most recently I used homemade beefiness broth instead of craven and added roasted garlic powder to the caramelized onions and but i/two cup of heavy foam. It was amazing. Just popping back in here to say thanks for the base recipe, Chef John!
11/eighteen/2015
Excellent soup! Flossy, delicious, rich in flavour. I made a couple of changes due to lack of ingredients: 1) Substituted 2 cups of whole milk for the cup of water and cup of heavy cream, and 2) Substituted herbes de Provence for thyme (I don't like thyme). I pureed 2/3 of the soup and left the rest of the mushrooms un-blended, which gave it a wonderful texture. Fabulous!
04/09/2017
This soup is astonishing, but expect information technology to take much longer than stated in the recipe. Based on other reviews, I decided to cook my mushrooms down to the point where very niggling moisture remained, and this took almost an hour on medium-depression heat (electrical stove) as compared to the 15 minutes that the recipe suggests. However, information technology was well worth it, and I didn't demand to hover over the mushrooms during this step. Stopping by the kitchen for an occasional stir was all the attending they needed. I also saved some fourth dimension using an immersion blender at the finish rather than transferring my soup to a blender for processing, saving clean-up time as well. Aside from these details, I prepared exactly as written, grinding in fresh kosher table salt and black pepper at the end. Served with garlic bread, this soup was a succulent comfort meal.
05/09/2017
Mushroom Soup is probably my favorite soup to enjoy and so I was very happy to have been able to make it myself. The steps were very easy to follow though it does take some fourth dimension from commencement to finish. The taste was amazing and would be very like shooting fish in a barrel to tweak to our ain preference. Side by side time I'll attempt making it with mushroom stock to brand it a vegetarian dish.
11/xviii/2016
I used Chanterelles and Shitakes. And, I added shallots when I added the onions then connected as directed. It was totally worth the easy, but time consuming preparation. My family loved it!
02/29/2016
I used potobello and shiitake mushrooms. Followed the recipe as written. Information technology has an astonishing rich flavor!
11/13/2015
Cooked the mushroom and onions together for a little more fifteen minutes, all liquid was gone by and then (cooked on depression estrus). When I added the garlic cloves, I added my fresh immature thyme leaves only and didn't remove the thyme. I ended simmering it for 75 minutes, I forgot well-nigh it and by then the liquid had reduced by one-half. While mixing it in our vitamix, I added near 3 cups of chicken goop. Back into saucepan with whipping cream and reheated it on depression heat till hotter. Delish! Didn't have to add any salt or pepper to it. It's a keeper!
03/06/2016
Wonderful recipe; great flavor and dainty consistency. I added more garlic (6 cloves) and did non take quite plenty mushrooms as chosen for in the recipe and it nonetheless turned out great! Kickoff time ever making mushroom soup and I will definitely add this recipe to my winter soup roster.
09/02/2016
Didn't employ whatever thickening agent since then many of my friends are glutards and subtracted the 1C H2O and it thickened up nicely. Added well-nigh 1/4tsp Allspice and it really made it squeamish! I think afterwards I'll add sherry to "sweeten" it.
09/23/2016
Admittedly delicious! Waiting for the mushrooms to lose all the liquid and caramelize took the longest time...more than half an hour, merely it was so worth information technology. The rest was easy, and I did add 3/4 Cup or and then of dry blood-red wine, before the hour of simmering, considering it's all I had. The soup broth is deep and chocolate-brown, and afterwards calculation the foam, it still retained the mushroom flavour with a slight gustatory modality of the wine.
11/19/2017
I cooked the mushrooms and onions a LONG time to actually get all the flavour I could out of them but it was still lacking. Perchance less foam and more than seasonings next time.
11/04/2016
I added one/2 of beefiness bouillon cube to enrich the flavor. However, other then that it was delicious.
04/xix/2018
Love it ! Added some other onion and 4 more cloves of garlic. Anybody loved and no leftovers:(
06/fifteen/2016
The fourth dimension it takes to make it, is well worth the wait. Best ever! I only make this recipe when I want mushroom soup.
ten/05/2017
Great mushroom soup. I fabricated it exactly as written. The mushrooms took a little longer than 15 minutes but the time was worth it. Thank you Chef John.
10/04/2016
Made it. Loved it. Did a happy trip the light fantastic toe.
05/14/2017
Excellent recipe! Make when you accept more fourth dimension than information technology says. The caramelizing and onion steps both took longer than expected. I added loose tarragon considering I didn't have cheesecloth. Worked well when I puréed with the hand blender.
12/03/2017
My husband, who thought he did not like mushrooms, said we can have this again presently. I added a dollop of greek yogurt before serving.
01/23/2017
Excellent recipe ! and so much flavour, this is at present my go to for mushroom soup.The merely thing I did differently was I removed some of the liquid when cooking the mushrooms, at that place was well-nigh a cup, continued to saute mushrooms and when started to dark-brown I added back the liquid. Beloved Chef John's recipes!
10/16/2017
This is the Best mushroom soup I've e'er had! Pulled virtually 1/3 of the mushrooms out before blending and added actress broth. Served with broiled garlic bread made from a fresh baguette....soooo good!
01/09/2016
You've never had mushroom soup til you've tasted this. Mushroom flavor at a whole new level.
07/09/2019
I didn't add h2o or flour and it was super delicious!!
01/01/2020
I love this mushroom soup recipe so much! I have made information technology at to the lowest degree thirty times in the by few years. It is the base for my green edible bean goulash every Thanksgiving and Christmas. Information technology gives such body and character to my goulash. I but finished off a delicious bowl for dejeuner and felt compelled to write. Chef John, thanks so much for sharing your astonishing recipe with the states. Also, I give thanks God for you. I very much enjoy your personality and you truly teach me how to melt in your videos. Sending all my honey to y'all and yours!
02/11/2015
Oh. My. Goodness! This is the about fantastic soup I've ever had. Thank goodness that I doubled the recipe. All the try is worth it!
01/17/2016
I used quinoa flour instead of the regular white flour. It turned out excellent! This is probably the best mushroom soup I e'er tasted and it was so piece of cake to make.
11/20/2017
Absolutely delicious! We added an extra 1/2 lb mushrooms and 3 drops Maggi sauce instead of any additional common salt, and it was fantastic! Best mushroom soup we've always had. Thank you Chef John!
03/01/2015
This recipe is very time consuming, but it'southward also the all-time cream of mushroom I've e'er tasted! Totally worth the work. Everyone loved it!
11/28/2017
It was awesome!! To brand information technology healthier I didn't add the cream and replaced the water with milk to make it creamy. I added a flake of ginger to spice things up! totally recommended
01/fifteen/2015
I followed directions exactly, using Portabello mushrooms rather than white buttons. Delicious flavor and texture. Will brand this over again!
06/17/2019
This was my get-go stab at making mushroom soup. It certainly didn't disappoint. Information technology was absolutely fantastic !! I tweeked information technology slightly. Soooooo adept.
12/xiv/2015
So creamy...succulent! It does take some time to prepare but the result is great.
02/26/2017
Added a few more mushrooms, it didn't change the taste and definitely volition go along this recipe. I added a sprinkle of dill before serving.
02/19/2015
This was a great recipe. I did tweet information technology a little by taking out the flour and instead thickening which a lilliputian corn starch. My wife is gluten free. Otherwise I followed the recipe exactly. Peachy as ever Chef John.
12/03/2016
Didn't treat the colour or texture and the taste was bland. Will continue looking for another Mushroom soup recipe.
01/06/2015
I made this soup for Christmas Dinner. Put it in a beautiful soup terrine, and it was a hitting. There wasn't a drop left. It was eaten with a piece of staff of life scraping the lesser. Mmmmmmmmmmmmmmmm information technology was so practiced and my guests loved it. Give thanks you, Chef John.
x/01/2016
Loved this soup. Super easy then tasty. But changes I made were: sauteed mushrooms for 30 min instead of xv; added a little more garlic, used 5 cups craven broth instead of 4 cups goop & one loving cup water; added i/two cup dry Sherry towards the end. Served with chopped chives on acme. YUM!!
01/27/2019
This is a decent basic recipe, but not a lot of flavor. Some Marsala wine or port, more garlic, more than thyme, and some tarragon would help. Next fourth dimension I would also saute the mushrooms in a skillet, and then they become enough rut to caramelize; they were likewise crowded in the soup pot.
x/03/2015
I didn't have whatever fresh thyme so I used my fresh rosemary springs. I put it in the broth for iii minutes then pulled them out. Used baby potabella as well. Everything else was per the recipe. Simply ane more than of Chef John's recipes that has becomes a new favorite!!
11/22/2017
Smells wonderful, tastes very rich and decadent, looks yucky. It was too much mushroom taste for my husband. I had a few bowls and used the residue to make the ultimate tator tot hotdish.
01/04/2017
This recipe plough out deliciously! I added a couple of sprigs of fresh Rosemary with the Thyme.. I too added a cup of sautéed mushrooms afterward blending the soup to add more texture vice saving a few for garnish.
Mama's Fish House Mushroom Soup Recipe
Posted by: wilsonconfor45.blogspot.com
0 Response to "Mama's Fish House Mushroom Soup Recipe Updated"
Post a Comment