Martha Stewart Mushroom Soup Recipe

This velvety, sophisticated Martha Stewart Mushroom Soup Recipe is made with dried porcini, fresh mixed mushrooms, and a rich egg yolk liaison, ready in about one hour. The soup transforms into a luxurious, glossy potage as you temper the cream and yolks with hot broth to create a silky finish. I love how the traditional French technique gives this dish an incredible texture without relying on heavy thickeners.

The Secret To Getting It Right

I used to think mushroom soup just meant sautéing vegetables and adding cream, but Martha’s French-style approach taught me the power of a liaison. Mixing egg yolks with heavy cream and slowly warming them with hot broth creates a texture that is far superior to cream alone. I learned the hard way that if you rush this step or let the soup boil after adding the eggs, the texture will turn grainy instead of smooth.

Another surprise was the importance of straining the base broth before adding the mushrooms back in. It removes the onion solids and herbs, leaving you with a pristine, velvety velouté that allows the earthy texture of the sautéed mushrooms to really shine. It feels like a restaurant dish because of that extra five minutes of effort.

Martha Stewart Mushroom Soup Recipe Ingredients

• 0.5 oz dried porcini mushrooms
• 1 cup boiling water
• 4 tbsp unsalted butter, divided
• 1/4 cup minced shallots or yellow onion
• 3 tbsp all-purpose flour
• 6 cups chicken stock (homemade or high-quality low sodium)
• 1 sprig fresh thyme
• 1 bay leaf
• 1.5 lbs mixed fresh mushrooms (cremini, shiitake, oyster), sliced
• 1/2 tsp fresh lemon juice
• 2 large egg yolks
• 1/2 cup heavy cream
• Salt and white pepper to taste
• Fresh parsley for garnish

How To Make Martha Stewart Mushroom Soup Recipe

1. Hydrate Porcini: Place the dried porcini mushrooms in a small bowl and cover with 1 cup of boiling water. Let them soak for 20 minutes until soft. Lift the mushrooms out, rinse them to remove grit, and chop coarsely. Pour the soaking liquid through a coffee filter or paper towel to remove sand and reserve it.
2. Create Base: In a large soup pot, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook until soft and translucent, about 4 minutes. Stir in the flour and cook for 2 minutes, stirring constantly to cook out the raw flour taste without browning it too much.
3. Simmer Broth: Whisk in the chicken stock and the reserved porcini liquid until smooth. Add the thyme sprig and bay leaf. Bring to a simmer and cook gently for 20 minutes. For a true Martha-style finish, strain this broth through a fine-mesh sieve into a clean pot and discard the solids; keep the broth hot.
4. Sauté Mushrooms: While the broth simmers, melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the fresh sliced mushrooms and the chopped porcini. Cook until the liquid releases and evaporates, and the mushrooms turn golden brown, about 8 to 10 minutes. Season with salt, pepper, and lemon juice.
5. Combine: Add the cooked mushrooms to the hot strained broth and simmer together for 5 minutes.
6. Temper and Finish: In a small bowl, whisk the egg yolks and heavy cream together. Slowly ladle about 1 cup of the hot soup into the egg mixture while whisking vigorously to temper the eggs. Pour this warmed mixture back into the soup pot. Stir constantly over low heat until slightly thickened, but do not let it boil or the eggs will scramble. Serve immediately.

Recipe Tips

• Don’t skip the strain: Straining the onion and herb solids out of the broth before adding the mushrooms gives the soup its signature elegant, silky mouthfeel.
• Clean mushrooms properly: Wipe fresh mushrooms with a damp cloth instead of soaking them; waterlogged mushrooms steam instead of browning, which results in less flavor.
• Watch the heat: Once the egg yolk mixture is added, keep the heat on low and never let the soup come to a rolling boil, or it will curdle.
• Use white pepper: For a classic French appearance, use white pepper instead of black pepper to avoid visible black specks in the creamy broth.

What To Serve With Mushroom Soup

A crusty baguette or sourdough loaf is essential for dipping into the rich, savory broth. To balance the creamy texture, serve a crisp arugula salad dressed with a sharp lemon vinaigrette on the side.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently; do not use the microwave or boil, as the egg-based thickener may separate. Freezing is not recommended for this recipe due to the dairy and eggs.

FAQs

Can I use only fresh mushrooms?
Yes, you can use only fresh mushrooms if you cannot find dried porcini, but the flavor will be less intense. You might want to add a splash of soy sauce to boost the umami.

Is this soup vegetarian?
This recipe uses chicken stock, but you can easily substitute a rich vegetable stock to make it vegetarian. The dried porcini will ensure it still tastes meaty and robust.

Can I make this ahead of time?
You can make the soup up to the point of adding the cream and eggs. Store the mushroom broth base in the fridge, then reheat and perform the final egg tempering step just before serving.

Nutrition

• Calories: 265
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 650mg
• Total Carbohydrate: 14g
• Protein: 11g

Try More Recipes:

• Martha Stewart 15 Minute Lentil Soup Recipe
• Martha Stewart Vegetable Soup Recipe
• Martha Stewart Butternut Squash Soup Recipe