Simple Mushroom Soup
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- Published on Jan 24, 2021
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This video is based on this recipe of mine, though as usual, I don't follow it precisely. You can do it precisely if you'd like!: www.seriouseats.com/recipes/2... 
Howto & Style
A trick I learned from my old head chef was to put the thyme in the freezer keeping it in the bag you’d bought it in. After it has frozen you gently crush the bag which dislodges all the thyme leaves off of the stems. Then open the bag and pour out the frozen thyme leaves into a container and keep it in the freezer. Probably one of the most thyme-saving tricks I learned.
THANK YOU!!!!
I do the same things with fresh greens that are getting old . I throw the bag in the freezer and when you need greens you just crush your bag and you have chopped frozen greens to use in any cooking application you need
Wow game changing advice. I guess I have to reevaluate my position on the comments section being full of memes and toxicity.
@Jan Kardaš that’s because you’re not cooking the thyme, you’ve just defrosted it and used it in a herb butter. The freezer will have degraded cell structure and so it will oxidise faster. Cooking will stop oxidation.
They will turn brown after you freeze them. I learned the same trick from my old head chef and some time later I used it in another restaurant for a thyme butter - not the herb butter look you'd prefer. Choose wisely if you can tolerate browning of the herbs for your recipe.
Fun fact: if you boil everything in kenji's trash can you will make the best stock ever
😄 LOL!
Bwahahahaha!!!! 😂😂
@santanalz I do this too! hahaha I dunno why, but the stems need to GO! 🤪
Didn’t Alex French guy cooking do exactly this?
I was high as shit when I saw this video for the first time and I said “I can fucking do that” the next day I made the soup from memory and it was a hit. I’ve come back a few times now to remember the order to put shit into the pot. I just want to thank you Kenji for giving me an actually simple AND delicious recipe to have in my back pocket
Awesome
Based high celebrated home chef
This is not simple Kodie... Simple is you sending me whatever you have and then putting it all in a pressure cooker and walking away for 40 or so minutes... That is simple...
@Aditya Chebrolu Mmmm, Magic Mushroom Soup
@Aditya Chebrolu LMAO
When pouring chicken broth from those kinds of box containers, try holding it so the pour spout is on the top instead of the bottom, ie the pour spout is the maximum distance from the pot. It takes some getting used to, but this method eliminates all glugging because air can freely enter the container as you pour.
oh nice, I can see how that would work with any sort of cartons. Thanks!
I pour mine into a glass measuring cup to see it before I add it to the pot because once I opened a new box and slime nasty mother type thing ended in my pot, ruining it all.
So it's almost similar to pouring a quart of motor oil, where you rotate the bottle 90 degrees so that it's parallel to the ground. I would still recommend using broth for the soup as it is tastier than motor oil.
Oh that's a good tip!
I like how you take the time to explain things even if you’re repeating yourself from other videos. You don’t presume the viewer has any certain level of experience in the kitchen and that makes your videos unique and helpful to cooks at any level.
Kenji really knows his audience when he can say "I'm sure you've all made or seen Beef Wellington being made." Yep!
Would love it if Kenji made a beef wellington
I just laughed out loud when he smashed the mushrooms with his hands. It's so unexpectedly and delightfully simple. Definitely doing that when I get the chance!
To me, smashed are so much more natural looking in a sauce or soup . It’ll be my new preferred method ,
@A Crawford with both tricks being equally excellent 👌
For me it was the garlic smash. I wasn’t expecting the same trick twice
Thank you for highlighting the mushroom-washing myth. I’ve been in kitchens for over a decade and countless times I’ve had this argument!
My stance was to weigh a raw mushroom, weigh a washed one and see there was minimal difference in the weights, thus meaning they did not absorb water.
Quick rinse is fine, but do not let them soak in water.
Reece Dunne ... Tell that to Gordon! ha ha ha ha ha ha
"The mushrooms don't care, they're easy going fungis" hehehehehe
I can't believe I laughed as hard as I did at that pun when Kenji said it
What about the fun girls? Or those who identify as neither for that matter?
he must have had a lot of thyme on his hands to come up with that one
i'll see myself out
Dad Joke of the week!
@redoorn easygoing, fun guys
Side note: you can totally use this soup as a gravy. Ive made it at Christmas and Thanksgiving multiple times and everyone loves it. I just blend it down a lot smoother. Its great on potatoes especially
that went from a 5 dollar to 10 dollar to 25 dollar bowl of soup before my very eyes
LOL! I haven't been able to find Sherry anywhere in the supermarkets.
Economics
I honestly think that was more than 15 dollars worth of truffle
simple = 10 ingredients :')
well he did mention truffles are very optional
"if you've got a little kid who wants to do mushrooms" lol
LOL.
😂😂😂
I let my dad do them, lol
Stole my my idea
I had a mushroom soup that was flavored with rosemary at a local cafe and it was incredible. I have never since made a mushroom soup without infusing a fresh Rosemary sprig into the broth. Just wanted to pass that tip along.
I loved the mushroom sauteeing hack from Dan at ATK. Cook them in water first. Then, you can get them to a beautiful crisp with very little oil.
@jacquelyn hill Porcini was his taste preference, might not be yours.
Nothing better than mushrooms, garlic and onion! Thanks for the “Porcini (dried) is the best flavor-enhancing ‘pop’.” As a Vegan, I look for tips like that; hope to see more grain and legume recipes, too.
I enjoy your free-flowing, unscripted cooking lessons!
Namaste 🙏
I love Kenji's measurements "end of a bottle of sherry"
this means you need to drink 3/4 of a bottle before you can start cooking 😂
"culín" as they say here
That mushroom trick is amazing, thanks Kenji! I feel like I just learned the smashing garlic trick all over again.
I always end up scared when I expect to see Kenji right off the bat but he shows up from the bottom like that. Scary stuff man.
Kenji's gotta keep us on our toes. It's a new year.
lol
I feel like a better title for this episode would be "Faster cooking by smashing stuff." Smashing the mushrooms, smashing the garlic. I apparently need to start doing this more in my kitchen.
Makes me think of Isaac Toups’ videos where he basically smashes his garlic to pulp
Hey kenji, I just made this recipe from your cookbook yesterday it's delicious. I didn't have any cows milk so I decided to use cream for the dairy and used less because of that. I also used store bought stock reinforced with unflavored gelatin like you have recommended before. Out of all the recipes I have tried from the food lab, this is my favorite so far. Thanks!
That sounds so rich and amazing, I bet you didn't have to puree it like Kenji did in the video. Also, where do you live and do you have any leftovers? :P
My cooking has gotten so much better since I started watching kenji's videos, thank you!
I just made this. It's easy enough that I can make it after working 10.5 hours, and it's delicious and satisfying. The part about the lemon juice was eye-opening, it completely changed the flavor of the soup! Fantastic video, please make many more like this. (This was my first and only Kenji video I've watched so far, so maybe all of yours are like this). Thank you very much, sir.
It might be fun to hear about the process of setting up your new kitchen! Like the thought process behind layout and what makes things efficient. Super glad to see all the new uploads!!
I love how loose you are about your recipes. There are so many cooking channels that use a dozen extremely specific ingredients that no one has at home or can find at the grocery store. You make sure to point out when something is essential and when it can be substituted or left out.
When Kenji said he loves us I honestly felt that.
@hardasanut Like Tolkien said: “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
I think a lot of us are with him on that, at the end of the day :)
@James John Please stop
And dammit we love him!
Good food makes people say all kinds of wonderful things. Need more good food in the world.
man this makes me want to buy mushrooms just to squash them........
Do it Hudson! Despite what society says, you can!
Excactly
Hey Kenji, I tried this recipe just now substituting milk with oat-based yogurt, and I thought it'd be most interesting to hear more of your thoughts about using plant-based dairy supplements in future videos. Ps. Love to have you back!
I've been a Binging with Babish fan for a long time and always heard him reference you, and now I'm so glad I started watching your channel. Between the puns and getting a taste of what a chef cooks like at home, you're my new favorite cooking youtube channel. Thanks Kenji!!!
Hey kenji this was great! My sister worked as a chef for a while. I cook for my self and my parents. I usually cook recipes off of youtube and I love your channel thanks.
I just made this soup! I’m not a professional cook and I found this to be an easy and flexible recipe. Very delicious
"So I'm probably going to be going out truffle hunting and maybe I'll try and share some of that with you." ... YAY! I am so hyped for: Shabu the Truffle Hunter!!! :D
Where Kenji lives now I think Shabu will find the wrong kind of get chased by a farmer...
I bet Shabu would be a great Truffle Hunter. A food motivated, high-energy pooch is the perfect companion. One sniff and OFF!
I stumbled across your video this morning and realized I had all the ingredients so I decided to give it a shot. It was super easy to make and is absolutely delicious. Thank you for helping me make a wonderful lunch!
That mushroom smash technique is honestly more impressive than just chopping. That was awesome!
Thank you Kenji for introducing me to one of the best soups I have ever had in my life.
Just tried this recipe with white button, baby Bella, and shiitake. Went by the precise recipe but used leeks instead of onions. Finished it off with some lemon zest, cured egg yolk, and black truffle infused oil.
I made this on a whim after realizing that I hadn't planned dinner, and had all of the ingredients for Kenji's latest video already on-hand, and it turned out amazing! This is easily the most-delicious simple meal that I've cooked in a long time.
I love Kenji’s lessons and tips. It’s so calm, warm and inviting. Like a delicious soup.
Kenji and June are my favorite chefs to watch on TheXvid 🥰
Do you mean Junskitchen or is there someone named June with a similar vibe to these two? If it's the latter I *need* to know!
I just made this soup for lunch and it's a keeper! Super easy and wholesome. I've been getting more into cooking and your videos encourage me even more!
Made this tonight for dinner! Tastes great! Thank you for the recipe and all you cook! 😍👍🏽👏🏽
Hey Kenji, one of my favourite tricks with big cartons like the stock you used is to pour with the opening close to my hand, so the opening is at the top of the carton. Then it almost doesn't gulp and is a lot easier to control. I hope you understand what I mean -- you kinda turn the carton 180 degrees so the opening is furthest from the tip of your thumb and index finger.
Me and my partner made this for dinner last night and it was the best mushroom soup we’ve ever had. Thank you for the recipe. Love from the UK 🇬🇧
At the Kroger store near me they have this broth brand called "Kitchen Basics" that comes in a similar box, and among their varieties is a completely unsalted chicken stock. It has like 1/4 the sodium of low sodium broth. I love it.
Mr. López,
I'm a young cook who's in the industry for some years by now. I worked for some of the best Chefs in my country. The deep understanding of cooking that you spread which is so important catches me everytime... No matter beeing a home cook or a professionell cook, I admire your work.
Best regards from Austria,
Max E.
@Uros Marjanovic lolol I doubt many got your reference :)
@Uros Marjanovic watch out for those drop bears
@Aravind K.M
Bruckfleisch
Gulasch
Paprikahenderl
Beuschel
Paprizierte Kutteln
Milchrahmstrudel
Apfelstrudel
Pörkölt
Grammelknödel
Germknödel
Those are a few very delicious Austrian dishes
@Aravind K.M Kangaroo steaks, coral snake skins, and of course, shrimps on a barbie.
@the 13 M T scratches the surface but yes
6:55 MY VIETNAMESE MUM DOES EXACTLY THAT. She always tells me "Don't be silly" when I try to chop it any other way hahaha
Kenji: once again giving a nice guideline
my brain: souper delicious
This is now a favorite recipe I'll try to hold onto. Low effort, high yield recipe. Very simple and easy to prepare and tastes amazing
Kenji coming in strong with the dad jokes. Mushrooms are fun guys! My daughters love that one. 😂
Little tip: Young can add a red mushroom and a flower and get a nice suspicious stew
I just made this and it was the most delicious thing I've ever cooked. Thank you!
"guys, gals & non-binary pals" i love kenji
+
@Holiday Fartcruise cringe
@Now Defunct Channel ?
Cringe
Hey Kenji! I know there is a big price difference between the Pepper Cannon and the Unicorn, do you think the pepper output difference makes the latter a justifiable purchase for the home cook? Curious to here your thoughts! Thanks!
I'd personally love to see some truffle hunting as a prelude to a video where you used it in a dish. Thanks for the great content Kenji.
Made this with a couple subs.... dried wild scaber stalks, onion, rosemary and beef stock. I ate what (would) have been ~ two days of food in one sitting and enjoyed Every. Single. Second. of it.
Kenji is THE MAN.
i love how inclusive and adaptive your cooking style is i think it really reflects your approach to life (of the little i know) 😊
I really, really love your videos Kenji. They're really helping with my sanity when the UK is constantly being put into lockdown 😊
Hi Kenji: Just finished making this Mushroom Soup for the second time. It's great - I love it.
I didn't have a Leek, so I used White Onion, and instead of Milk, I used Heavy (33%) Cream.
Turned out great both times.
Thanks!
"If your food is not popping the way you want it to, sometimes its cos you need a little acid" - instructions unclear, my family are now tripping balls and I dint know how to bring them down
@TJ Riddle I fucking can't. you answered this so seriously and I love it
He is really into psychedelics. :D
Milk
Give them some m u s h r o o m s o u p.
Keep water on hand in case they show signs of dehydration, but there's not much else you can do. Don't let them leave your sight and let them ride it out
I made this the other day as described in the video. It was so good that I had to make more! The next day I made the larger amount described in the written recipe. I really was blown away by this soup, and the splash of lemon juice at the end really does elevate the soup to the next level!
Made a variation on this last night after watching this video a few times to make sure I got all the steps. This recipe is amazing, thank you Kenji!
That pantry of herbs! Really digging the new kitchen (and this recipe), Kenji!
Thank you for doing these videos Kenji. You're who i aspire to be.
I’ve always either peeled or thoroughly washed my mushrooms. I’ve seen how they’re grown, and around my area they’re always fertilized with chicken manure
＊ first time on the channel ! You wouldn’t believe the smile on my face when you said guys, gals, AND nonbinary pals!! 💛🤍💜🖤 Might try this recipe out for my vegetarian roommate this fall :)
J. Kenji: 1st time seeing your show..absolutley terrific! So very down-to-earth and so informative from a real professional! Thank you so dear sir!
I am more in love with how the kitchen is design more than the actual food.
Your videos are great, i've followed three of your recipes thus far and all have come out great. It's so handy to see you make these foods in real time no edits. Thank you so much J. Kenji Lopez-Alt Lopez-Alt Kenji J.
Thank you so much. I’m going to try cooking this for my family.
Hey Kenji, just received your book. Really awesome stuff! I look forward to studying your ways more and more!
watching you cook and talking is just like therapy for me, really.. i enjoy it so much and im so thankful, that you share all of this with us! I already impressed my turkish friends with your menemen recipe :) take care
This is so timely! I was chopping mushrooms just now and thought how nice it would be in a soup
@Edna Mode well to eat it of course. Making some pan seared chicken and finishing with some mushrooms in pan sauce. :)
You were just randomly chopping mushrooms for no reason?
I made this today. It was amazing, thanks!
Looks delicious! And so simple too. Might try it for lunch sometime.
Best soup 🍲 I have ever had…I tried and it was 😋
Must try
Thank you for such a detailed video
A tip for pouring stuff from boxes of milk, stock, juice, etc.: Hold it with the nozzle at the top, not the bottom! (At least until it's almost empty.)
Reason: If you hold the pack such that the nozzle is at the bottom (like most people do), air has trouble entering the box and you'll get slow splashy/gurgling flow. If you hold it such that it's at the top, air can flow in unhindered and the flow of liquid is fast & smooth. (And due to the arc / horizontal acceleration it won't drip along the box or something like that, just flow as usual.)
I made this and can confirm it was one of the best soups I have ever eaten
Made this tonight with golden oyster mushrooms. Great recipe!
He feels like such a dad. Showing what hes doing and just sprinkling in some tidbits of info/ ways to apply what he's doing to other stuff.
Amazing recipe Kenji!!! Love your recipes
I just made this soup and am currently eating this soup and it is DELICIOUS!! Thanks Kenji! It also gave me a good excuse to buy some wine which is always nice.
Great content as always! I learn something cool and useful with every one of your awesome videos🙏
Thanks for the reassurance, I just don’t enjoy a puréed soup. This has become my favorite mushroom soup. My husband LOVES it.
I have said it so many times before, but thanks for all you do. You are a constant inspiration.
Made this soup tonight & it was delicious! Thanks brother!
Oh hell yes. This looks amazing. Make it tomorrow just in time for the snow storm. Just got some mushrooms in my Hungry Harvest box today so it was meant to be!
This is definitely going on my to-cook list, it looks fantastic!
Just made this with mini portobello mushrooms. Holy crap! How have I been missing out on this? Thanks for the video!
Hey Kenji! Would using bread and blending result in a similar “creamy” soup as your tomato soup? Instead of using cream.
I am so glad I found this video. I can't wait to try this. You did a great job with the video. 💜💜💜
Tastes AMAZING! thanks for the recipe:-)
You're the man Kenji. Happy the move went well, glad to see you pumping videos out again!
Teaching me food science and great recipes. Watching Jenni is chaotic and peaceful at the same time.
Great video! I learned 3 things to make my life easier in the kitchen. 1) holding the knife in place and bringing the mushroom to it - total economy of movement. 2) smashing mushrooms! Been doing that with garlic forever. Have made millions of mushroom dishes but NEVER thought about smashing them. Game changer! Such a time saver. And 3) - my favorite! Rehydrate dried mushrooms in the stock to be used for the soup. Genius!
Made this for dinner and it was awesome 😍
That’ll warm you up on a winters day! Stay safe Kenji and fam jam!
I saw your video and made the soup today. It was really good.
I tried the smashing mushroom "technique", and to my surprise there was a benefit I did not anticipate. There were a lot more craggly bits on the pieves of mushroom, which led to faster and much deeper browning. The mushrooms started expelling moisture a lot quicker as well.
So not only did I get a good recipe from you, yet again, I also might start dealing with mushrooms like you did in the video more often.
I might try making a fried mushroom topping, where I smash and rip the mushrooms to even smaller pieces, for maximum Malliard Reaction.
I cannot understate how excited I am about this, the flavour of thoroughly browned mushroom bits I kept trying were amazing.
Thanks for the recipe and tutorial Chef. I will make this tomorrow. By the way, what is the brand and model of you're immersion blender? Thanks!
3:55
One trick I learned: Sauté the mushrooms either _dry_ or with a little bit of tap/filtered (depends on how many minerals you have) water until they've released their moisture and softened up and the moisture has evaporated.
Take off the heat.
Add in oil/butter and return to heat.
Sauté until browned to satisfaction.
Enjoy even browning, soft yet al dente structure and a perfect balance of fatty, roasted and mushroom flavours.
I really enjoyed that. Learned a lot from something that seemed so simple
I love ya, kenji. Brightens my day whenever I hear "guys, gals, and non binary pals"! ❤️❤️❤️
I make a mushroom gravy in a similar process (without the blending) but I find the mushrooms sometimes tend to get a bit rubbery and chewy. Is this because I need to move them in the pan more as they brown, or because I’m letting them boil too long as the gravy reduces? Glad to see you back. I’d love to see some truffle hunting
Cooking is a mix of art and science that I wish I knew more about.