This delicious and creamy mushroom soup is a comforting classic that’s easy to make and perfect for a cozy meal. Inspired by Martha Stewart’s recipe, it’s rich, velvety, and packed with earthy mushroom flavor. You can use any mix of mushrooms you have on hand, making it a quick and flexible dish for any occasion!
Recipe Ingredients:
- ½ cup minced onion
- ½ cup unsalted butter, divided
- 6 tablespoons all-purpose flour
- 12 cups homemade chicken stock or low-sodium canned chicken broth
- 2 sprigs flat-leaf parsley leaves, plus more for garnish
- 1 small dried bay leaf
- Pinch of dried thyme
- 3 pounds mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced
- Coarse salt
- Juice of 1/2 lemon
- 4 large egg yolks
- 1 cup heavy cream
How To Make Cream Of Mushroom Soup?
- Sauté the onions: In a large stockpot over medium heat, melt 4 tbsp / 60g butter and cook the onions until soft, about 4 to 5 minutes.
- Add the flour: Stir in the flour and cook over low heat for 4 minutes, ensuring it doesn’t brown.
- Incorporate the stock: Gradually add the chicken stock, stirring continuously to blend it smoothly with the flour.
- Simmer with herbs: Add the parsley, bay leaf, and thyme, then let the soup simmer for 20 minutes. Strain into another pot, discarding the solids.
- Cook the cremini mushrooms: In a large skillet, melt the remaining 4 tbsp / 60g butter over medium heat. Add the cremini mushrooms, season with salt, and cook until softened.
- Add the remaining mushrooms: Stir in the shiitake and oyster mushrooms, season with salt and lemon juice, and cook for 8 to 10 minutes until deeply golden brown.
- Reheat the stock and prepare the cream mixture: Bring the strained stock back to a simmer. In a bowl, whisk together the egg yolks and heavy cream.
- Temper the egg mixture: Slowly whisk 1 cup of the hot soup into the egg-cream mixture, then gradually pour it back into the soup, stirring constantly. Keep the heat just below a simmer to prevent curdling.
- Combine and serve: Stir in the cooked mushroom mixture, mix well, and serve hot, garnished with fresh parsley.
Recipe Tips:
- Don’t rush the mushrooms: Cook the mushrooms until they are deep golden brown. This step adds rich, deep flavor to your soup and prevents them from becoming soggy.
- Keep the heat low when adding eggs and cream: If the soup gets too hot, the egg yolks will curdle. Slowly mix in a little hot soup first, then add it back to the pot while stirring.
- Use a mix of mushrooms for the best taste: Shiitake, cremini, and oyster mushrooms create a rich, earthy flavor. If you only have button mushrooms, add a little dried mushroom powder for extra depth.
- Season in stages: Add salt while cooking the mushrooms, then taste and adjust the seasoning at the end. This brings out the best flavors in every step.
- Make it ahead for better flavor: The soup tastes even better the next day as the flavors deepen. Reheat gently to keep the creamy texture smooth.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover cream of mushroom soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Pour the soup into a microwave-safe bowl and cover it loosely. Heat on medium power in 30-second intervals, stirring between each, until warmed through.
Nutrition Facts
- Calories: 330
- Total Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 145mg
- Sodium: 800mg
- Potassium: 550mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 10g
Check out More Recipes:
Martha Stewart Cream Of Mushroom Soup
Description
This delicious and creamy mushroom soup is a comforting classic that’s easy to make and perfect for a cozy meal. Inspired by Martha Stewart’s recipe, it’s rich, velvety, and packed with earthy mushroom flavor. You can use any mix of mushrooms you have on hand, making it a quick and flexible dish for any occasion!
Ingredients
Instructions
- Sauté the onions: In a large stockpot over medium heat, melt 4 tbsp / 60g butter and cook the onions until soft, about 4 to 5 minutes.
- Add the flour: Stir in the flour and cook over low heat for 4 minutes, ensuring it doesn’t brown.
- Incorporate the stock: Gradually add the chicken stock, stirring continuously to blend it smoothly with the flour.
- Simmer with herbs: Add the parsley, bay leaf, and thyme, then let the soup simmer for 20 minutes. Strain into another pot, discarding the solids.
- Cook the cremini mushrooms: In a large skillet, melt the remaining 4 tbsp / 60g butter over medium heat. Add the cremini mushrooms, season with salt, and cook until softened.
- Add the remaining mushrooms: Stir in the shiitake and oyster mushrooms, season with salt and lemon juice, and cook for 8 to 10 minutes until deeply golden brown.
- Reheat the stock and prepare the cream mixture: Bring the strained stock back to a simmer. In a bowl, whisk together the egg yolks and heavy cream.
- Temper the egg mixture: Slowly whisk 1 cup of the hot soup into the egg-cream mixture, then gradually pour it back into the soup, stirring constantly. Keep the heat just below a simmer to prevent curdling.
- Combine and serve: Stir in the cooked mushroom mixture, mix well, and serve hot, garnished with fresh parsley.
Notes
- Don’t rush the mushrooms: Cook the mushrooms until they are deep golden brown. This step adds rich, deep flavor to your soup and prevents them from becoming soggy.
- Keep the heat low when adding eggs and cream: If the soup gets too hot, the egg yolks will curdle. Slowly mix in a little hot soup first, then add it back to the pot while stirring.
- Use a mix of mushrooms for the best taste: Shiitake, cremini, and oyster mushrooms create a rich, earthy flavor. If you only have button mushrooms, add a little dried mushroom powder for extra depth.
- Season in stages: Add salt while cooking the mushrooms, then taste and adjust the seasoning at the end. This brings out the best flavors in every step.
- Make it ahead for better flavor: The soup tastes even better the next day as the flavors deepen. Reheat gently to keep the creamy texture smooth.
Martha Stewart Cream Of Mushroom Soup