Martha Stewart French Mushroom Soup Recipe

This Martha Stewart French Mushroom Soup Recipe is a rich and creamy soup, which uses mixed mushrooms and heavy cream. It’s a classic, restaurant-quality soup perfect for entertaining or special dinners, and it serves about 12 people.

Martha Stewart French Mushroom Soup 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, 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 ½ lemon
• 4 large egg yolks
• 1 cup heavy cream

How To Make Martha Stewart French Mushroom Soup Recipe

1. Cook the onions: In a large stockpot over medium heat, melt 4 tablespoons of butter. Add the minced onion and cook until soft and translucent, about 4 to 5 minutes.
2. Add flour and cook: Stir in the flour and cook over low heat for 4 minutes, stirring constantly, without browning.
3. Add stock: Gradually add the chicken stock, whisking until the flour mixture is fully blended and smooth.
4. Add herbs and simmer: Add parsley sprigs, bay leaf, and thyme. Simmer gently for 20 minutes, then strain the soup into a second pot. Discard the herbs.
5. Cook the mushrooms: In a large skillet, melt the remaining 4 tablespoons butter over medium heat. Add cremini mushrooms, season with salt, and cook until softened.
6. Add remaining mushrooms: Add shiitake and oyster mushrooms to the skillet. Season with salt and lemon juice and cook until mushrooms are deep golden brown, about 8 to 10 minutes.
7. Temper yolks and cream: Reheat the strained soup base to a gentle simmer. In a bowl, whisk egg yolks and heavy cream until blended.
8. Combine carefully: While whisking the cream mixture, slowly add one cup of hot soup to temper it. Pour the mixture back into the pot and heat just below a simmer. Do not boil.
9. Finish the soup:nStir in the cooked mushrooms. Taste and adjust seasoning. Serve garnished with fresh parsley.

Recipe Tips

• How to avoid curdling?
  Keep the soup just below a simmer after adding egg yolks—boiling will cause curdling.
• What mushrooms work best?
  A mix of cremini, shiitake, and oyster mushrooms gives the best flavor and texture.
• Can I make this ahead of time?
  Yes, but add the egg yolk and cream mixture just before serving for best results.
• How to deepen mushroom flavor?
  Let mushrooms cook until deeply browned; don’t overcrowd the pan.
• Can I make it vegetarian?
  Yes, substitute vegetable stock for chicken stock.

What To Serve With French Mushroom Soup

This elegant soup pairs well with:

• Crusty French bread or baguette
• Simple green salad
• Roasted chicken or beef
• Cheese boards or charcuterie

How To Store French Mushroom Soup

Refrigerate:
Store in an airtight container for up to 3 days. Reheat gently over low heat.

Do not freeze:
Cream-and-egg-based soups do not freeze well and may separate.

French Mushroom Soup Nutrition Facts

• Calories: ~320
• Fat: 24g
• Carbohydrates: 18g
• Protein: 9g
• Sodium: 520mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is this called French mushroom soup?
It follows classic French techniques using roux, egg yolks, and cream for richness.

Can I skip the egg yolks?
You can, but the soup will be less silky and rich.

How do I reheat without breaking the soup?
Warm slowly over low heat, stirring constantly, and never let it boil.

Can I use all one type of mushroom?
Yes, but mixed mushrooms provide the most complex flavor.

Try More Recipes:

• Martha Stewart Vegetable Soup Recipe
• Martha Stewart Butternut Squash Soup Recipe
• Martha Stewart Turkey Brine Recipe