Easy to Make Creamy Mushroom Soup | Chef Jean-Pierre

Hello there friends, I just finished making this beautiful mushroom bisque. I'm going to show you exactly how to make it. Don't forget, thumbs up if you like the video. Don't forget to subscribe to the channel and ring that bell. Let's get going with that beautiful soup. Well hello there friends, today we're making one of my favorite soups. You know what, all the soups are my favorite soups. Mushroom soup. I love a mushroom soup. We're going to make a mushroom bisque. And what's the difference between a bisque and a soup? The bisque is cream. It's got cream in it, right? Fancy word, but it's just a mushroom soup. So let me get going because some people are going to say, oh here we go again, he's going to start talking. Oh I got some butter going on over there friends and we're going to sauté some onion. Now I know the onion is going to take a little while. Remember the onion is always number first. Don't forget that. I know you don't forget. But some of you, I said I'm being redundant. I know, but you know during the holiday we got like 50 or 60,000 new subscribers in just a month of December. It was amazing. So they don't know, so I gotta explain it to them. They may have just watched one or two videos where I didn't talk about the onion. So always make sure the onion goes first and we want to caramelize them. Otherwise they taste like nothing. So it's going to take a little while here. Look, look, look how many onions I just put in here. That was like three big onions. Okay, so they're going to take a little while to caramelize them. And you don't want to make sure you caramelize them. Let me turn the heat a little hotter. I got chicken stock in here and I got beef stock. For those of you that have watched my video on how to soup up, how to customize a little bit of beef stock. You can make the original, which is what that is right here. That's the original beef stock right here. Look, let me show you right there. Beautiful, look at that. It's a nice integrity. Some people say it's tomato soup. It's not tomato soup. It's got tomatoes in there, tomato paste. It gives it a beautiful flavor. It's really important. You don't want to make it that way. Just take the can, the beef stock you buy at the store, you know, the prepared one. I still got to do a video. I'm running out of time. Which one is the best out there? I'm going to do it soon. And then I got my chicken stock. Plain, beautiful chicken stock. Okay, so if you don't want a chicken or beef, you want a vegetable stock. Great for vegetarian. If you're cooking for vegetarian, God bless you. Not really. Vegetable stock. I'm going to show you. I'm going to make a video on how to make a great vegetable stock. Okay, good. It doesn't have to be bad because it's vegetable. Quite the contrary. You can make some phenomenal vegetarian food out there. All right, I'm done talking. We have onion. Then we have shallots, friends. I got, I got to show you. I got to show you. Look at those shallots. Check those out. Remember, I used some of the Canadian shallots. They were great. But now I'm using the French one. Look at this. Check this out. Oh, and those are shallots. I don't know if you've ever seen them like that. They're called banana shallots. Banana. What I got? Oh, mamma mia. In the meantime, I'm burning the butter. I'm going to sauté the mushroom. I got portobello mushroom and I got regular mushroom. See, regular mushrooms, portobello mushroom. I'm going to put them in here. Now, whatever mushroom you can find. By the way, some people are telling me those are not portobello. They're baby portobello. That's what we call them in Florida. Okay, I don't know what you call them, whatever state you're in. But trust me, that's what we call them here. I removed the stem. The stem, that's like nothing. You want to keep it on, just keep it on, right? And then we're going to sauté them. We're going to get rid of all the water. Now, as you can see, I got a lot of mushroom in there, right? Between this and this, I got like 12 ounces of mushroom. That's a lot of mushroom. So I slice them up real quick. White mushroom, portobello mushroom, wild mushrooms, whatever you want. And then you know what I'm going to do? To help me get rid of the porcini, porcini, porcini. Where is the porcini mushroom? Habanero things. There you go. No? Well, guess what? Oh yeah, here it is. Porcini mushroom. I got to get rid of the water. You know, mushrooms, friends, mushrooms, as you know, are full of water, full of water. 80% water, 90% water. You like water in your food, you keep it in there. I hate water. I mean, I don't like it. I mean, I use it if I have to, okay? So we're going to get rid of all the water in the mushroom. And what's going to help me get rid of the water in the mushroom? Salt. I got this porcini mushroom salt. Porcini mushroom. It's amazing. We're going to put it on there, friends. Now, if you don't have porcini mushroom salt, not everybody got porcini mushroom salt, that's for sure. You know what you use? Regular salt. And it'll be all right too. But now I'm putting mushroom flavored salt on top of mushrooms. So I'm going to have some really amazing flavor of mushroom, you see? Now look, for those of you that are new to the channel, you know, there's a lot of tic-tac-tock recipe out there where they go one, two, three, bam. You have no idea what they're doing. Here, we take the time to explain because I want you guys to be able to do what I do. Not complicated, I promise you. Cooking is not complicated, okay? It's not rock and science, as I say all the time. We're not sending a man on the moon. No, we're not. We're just making a mushroom soup. Anybody can do this. No, I guarantee you, you can do it. You can do it. Saute the mushroom. If you could be here and smell this, oh. You know, I used to have a life cooking classes every night for 22 years when I had the school. People loved it. They could smell it. They could really, oh, I'm telling you. And then the restaurant we used to make this. It was a very popular soup. It's very simple. People make it more complicated than what it is. So here's what I'm going to do, friends. It's going to take a while. And I don't want to talk to your ears off while I'm doing the whole thing, right? So I'm going to caramelize the onion. I am going to get rid of all the water in the portobello mushroom. And then I'm going to go to those. So I'm not going to bore you to death while I'm doing all this. So I'll do this. And then I come back and we put the whole thing together. I'll show you how I'm doing it. I got, let me finish the mise en place. So I got fresh sage. You don't want to use fresh sage. Use thyme. Use rosemary. Those two together would be great too. Shallots. If you can't find shallots, don't worry about it. I got leeks. Leeks are very difficult to find these days. We used to find these big organic leeks. Now I got a little skinny, no good leeks. So I use the white and the light green part of it, right? I got my garlic puree. If you have never seen this or made that video on a garlic puree, it makes it easy. Keep it in the freezer. You need it. Boom. Take it out. Put it back. Put it back in the freezer. Look, look, look, look, look. Come over here, folks. Look at this. You see? All that is water. That's like nothing. We're going to replace that nothing-tasting water with stock. Not only is the water in a mushroom don't taste good, but it destroys the texture. You know, like I said, have you ever had a canned mushroom? Don't do it. If you can't, have fresh mushroom. No, you can have dry mushroom. And how do you rehydrate them? You see all the people rehydrating mushrooms? You know how they do it? They rehydrate them in water. It took 20 minutes for somebody to get rid of the water, like I'm doing right now, and they put them back. Don't put the water back in there. You're going to use dry mushroom. Put stock, broth, chicken stock, vegetable stock, beef stock, whatever it is. Now, all of a sudden, you got mushroom. Wine. Do it in wine. You could put wine in there, too, you know? In that soup right there, I think it'd be fabulous to put wine. For those of you who didn't drink wine, I think I'm going to do it, though. While I'm doing this, I'm going to go get a bottle of Marsala or maybe port. Just a little bit of wine in there. Always makes it nicer. It takes the edge. If you drink a little bit, OK? Oh, my God. All right. So leeks, I told you about that. The garlic. OK, I told you about everything. And then the cornstarch. We're going to thicken it with cornstarch. And then we'll put a little bit of butter, of course. And then we'll go put cream at the end. All right. So it's going to take a while. Look at this. I've been here like a few minutes already. And sure enough, nothing is happening in the onion. It's going to take a while before they caramelize. And look at this. This is pretty good. All right. I'll be back in a few minutes when all the mushrooms are sauteed and we put it all together. OK, so don't go anywhere. I'll be back in a few seconds for you. But take me a few minutes to do all this. Well, it took a little longer than I thought. That was like at least 15, 20 minutes. And check this out. So when the onion were nice and golden brown, you can see it. I added the shallots and the leek and sauteed those for a while, too. But toward the end. They don't need to caramelize as much as the shallots. OK, so I got them in there. And look at the mushroom. You remember what we started with? We started with those two big balls of mushroom. It looked like a lot. Look at this. Good. Nothing left. So here's what I'm going to do, folks. I'm going to take them. And I'm going to take... I'll tell you what I'm going to do. I'm going to take some of those mushrooms out of here. Just a little bit. This is for serving. We're going to take a little bit of it. Because you know, in the soup, I like a little texture. And then we're going to take a little bit of those onions also. And this, oh, oh, also, I'm going to put in a parsley. I didn't tell you about the parsley because I forgot. I'm going to take a little bit of parsley right there. Chopped parsley. And then this, friends, it's going to be like a little salsa, if you will. Maybe a couple more mushrooms. Then we're going to serve. We're going to serve on the soup. Because we're going to... You'll see. Stick around. And we're going to serve it. It'll be nice to serve it with. All right. So now we're going to take all those mushrooms, put them all in there. And then we're going to continue doing the seasoning. All right. For the seasoning, friends, we got a little garlic. You don't have to put garlic if you don't want to. This is the equivalent of two or three garlic cloves. Big one. Garlic cloves, right? Two or three or four. It doesn't really matter. A little bit of fresh sage. Put it in there right there. And we're going to cook this for a second to release the fragrance of the garlic. Remember, here anyway, on this channel, we do not brown garlic. Some people like to do it. It's their garlic and they can do whatever they want. I don't like burning garlic. I love cooking garlic very slowly. So we got the aroma of the garlic without the burn, the bitterness and the acidity of the garlic. If you burn it, that's what happens if you saute it too long. OK, let's make sure I didn't forget anything. I got this. I'm ready to go. So now all I need, friends, is to put my stock. So my stock, I'm going to put in, like I say, you don't have chicken stock. Yeah, it's a 12 ounce little. I just want to make sure that I'm correcting my. So so so far, that's two. And and then that's three. And then that's four, four, 12 ounce little. And then we're going to move this guy around. And this is also a 12 ounce little now up to you. Like I said, you want to put vegetable stock in there. There'll be nothing wrong with that, my friends. Nothing wrong with that. So that's two and three. So a little bit less of the of the beef stock. But if you like more, just put more. Don't worry. But you want to put equal amount, put equal amount. This is really simple. I mean, a child could do this. Maybe so we're going to cook for a little while. I don't need to cook very long because the mushroom, we got the water out. There's the onion caramelized. Everything is nice already. Maybe a little more stock. What do you think? Maybe one more right there. All right. Now, when this is cooked for about 15, 20 minutes, we're going to thicken it. And I'm going to show you how to do it. Now, a lot of people put flour in it. You can put flour in your soup if you want. I just find it then cornstarch is easier. Cornstarch, arrowroot, tapioca powder. There's a bunch of thickener. If you have a roux, you can use a cooked roux. If you want to add flour, you can add flour. But if you're going to have flour, you got to do it now before it cooks. So you have time to cook the flour. I'm going to do it with cornstarch. I find that cornstarch is the easy way to handle it. It's half cornstarch, half water. It's called a cornstarch slurry. I got it right here. I'm going to use it at the end. See, if you leave it sit, which is what we did, it goes in the bottom. So you'll have to mix it. You know, and it should mix it at the end. You have a consistency of like heavy whipping cream. Tapioca powder is kind of a nice thickener also. I don't know if you've ever used that. See right there? This is all it is. So what we're going to do, we're going to put this at the end. It cooks for a little while, 15-20 minutes. It doesn't need to cook that long at all. OK, we'll let it cook and we'll come back. We'll finish together and I'll show you how to have the perfect, perfect texture. It's all about the texture. We're going to add the cream. It's all about the texture, friends. So I'll show you how to create that magical texture that stays on your tongue. It's all about the tongue. So I'll show you. All right, so stick around and we're going to do it. All right, when it cooks, 15-20 minutes. OK, friends, it's cooked. It actually takes, it could take 20 minutes, half hour. Slow cook. Don't be going out there, bloop, bloop, bloop, bloop, bloop. You know, a very little bloop, bloop, bloop. Gently. Remember the blooping thing, very important. So look, a texture of a soup is everything. You're going to have the greatest flavor soup in the world. If it is too thick or if it's too thin, it's not working. I'm going to show you. So if you look right there, a soup has got no texture at all. For those of you that would have put flour in here now, you would have some texture in there, but I didn't do that because I wanted to show you how to do it with a tecana. First of all, don't forget salt and pepper. We got to really season it at the end, a little bit toward the end. You know, I'm going to make a video because that's something that I used to teach in my school. How do we know we have enough salt? Takes a little too long to explain in this video right now, because then it would take me a while. But I want to explain to you how do you know? How do you know? We know we've got too much salt. How do we know we don't have enough salt? There's a trick. So anyway, friends, this is the wrong texture. I got arrowroot, cornstarch, whichever one you want to use, dilute in water. Remember, before that works, it has to be completely mixed. About half and half, maybe a little bit more water. That's one of the times we go to the enemy. We use a little bit of the enemy, but it dilutes really good. And make sure your mixture, whatever it is, is at the boiling point. Another thing we can add also is a little bit of wine, port wine. Madeira would be great also in here. You certainly don't have to, but just a little bit. There you go. Don't tell anyone, they won't know. You know, you certainly don't have to do that. But I think it's nice to do it. We're going to put a little bit of the cornstarch. And now be careful with cornstarch, friends. As wonderful as it works, if you put too much, that's why I always have some stock pasted here. And what texture you do it, it's really up to you. This is not something then you can tell everybody, oh, this is how you do it. It's up to you. It's how you like it. I don't like my mushroom soup to be too thick, but I certainly don't want it to be too liquid. I want it to stay on the tongue. Remember, it's all about the tongue. If your soup is too liquid, you swallow it. Before you know it, well, you don't know, you desperately have no idea what just happened. Make a little thicker and you'll see. If you made my onion soup, I teach that a little bit in the onion soup recipe. So look, look, look now, look at now, look. You see how much better it is already? You see, look, it's not as liquid as it was. We're not quite there yet. Like I say, you always have your stock ready. Just have a couple ounces of stock just in case you put too much. Little bit of heavy whipping cream, a little bit of heavy whipping cream. You can skip the cream, but that's what makes it kind of special. So here we have it. A little bit of heavy whipping cream here, friends. You see, just a little bit of heavy whipping cream. Put as much or as little as you want, friends. It's really up to you. And right there, I think we are looking quite delicious. Let me give it a final test at one time. I mean, I already tested earlier. It was pretty good. I just needed a little more salt in there. So could use a little more salt, just a little bit. Remember my stock has no salt because it's homemade. So if you buy a store-bought, you got to be careful with the salt. So you test only at the end. All right, so now I'm happy. Maybe just a little bit more cream. It's really up to you how much you want to put in. It's all about the texture. You test it and you say, do I like it thick like that? Do I want it thinner? It's up to you. There's no right or wrong. Wrong would be really too liquid and obviously wrong would be too thick. Yeah, you don't want to be serving a mashed potato consistency soup, okay? For sure. So now, I, you know, when I eat a soup, I love texture. So, you know, I have this Israeli couscous that I made this morning for something else. You could use quinoa, you could use rice, you could use barley, whatever makes you happy. You could do that. You don't have to do this, but this is kind of a really, really cool texture there. Do you see right there, friends? Look, really, really simple, right? You know, I like to make things simple, not too complicated. You don't have any of that, don't put it in. It doesn't matter, right? Let me put this out of the way. Let me take this out. Let me put this right there. All right, I don't need any more thickener because obviously I am, I have the right thickness. Look at it, look at beautiful daddy's face. Look at this, look at this. It's gorgeous, gorgeous, gorgeous. And it tastes amazing. Remember, a soup, as wonderful as we like to eat them hot, too hot is no good. If it's too hot, you can't taste anything. No, really, I promise you, if it's too hot, you can't taste anything. What's the sense of making it so hot? So serve it, let them cool. At the restaurant, I would always say, don't serve it to them yet because they're going to go right away and then they're going to burn themselves. And then before you know, in two hours, you can't taste nothing because your taste buds are like, I'm not coming out of there. It's way too hot, okay? So I'm just thinking of all the new people that are here for the first time, and they go, and this guy is nuts. So look, look, look. Take a little bit of this mushroom that we saved earlier. You see right there, my friend? Right here. Very simple, right? And then you know what you could do? Because sage is an important herb in here. And put it in leaves of sage in here, and you're going to say, what is that doing? You know what that does? It tells the people you serve it, there's sage in there. So all of a sudden, they know it, they expect it, and they appreciate it, and they welcome it because they know it's sage. Friends, this is all you got to do. Very simple. Cream of mushroom soup. It tastes amazing, I promise you. I'm not going to taste it again because I know I'm going to burn myself, and I've done that enough times. But I promise you, it's amazing. I hope you enjoyed the segment. Remember, thumbs up if you like it. Don't forget to subscribe to the channel and ring that bell. We'll see you again in the next few days with another fantastic video. And thank you for all of you guys that have supported us last year. We really started this channel. I know we started years ago, but I wasn't involved at the beginning of it. And we really started about a year, a year and a half ago, and we have 500,000 subscribers. You guys have been amazing. We've had an amazing holiday. So God bless you all. Have an amazing new year. I know it's already passed, but you have a great new year anyway. And we'll see you guys soon. All right. Thank you for watching.