Mushroom Soup

  • Servings: 12
Mushroom Soup

Source: Martha Stewart Living, November 2006


  • 3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce)
  • 6 tablespoons unsalted butter
  • 3 medium leeks (about 1 pound), white and pale-green parts only, finely chopped and rinsed well
  • 6 tablespoons all-purpose flour
  • 3/4 cup medium sherry, such as amontillado
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1/2 teaspoons finely chopped fresh thyme
  • 2 pounds assorted fresh mushrooms, such as cremini and white
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • Chervil Cream
  • Tiny Croutons


  1. Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside. Strain soaking liquid; set aside.

  2. Melt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until soft but not browned, 10 to 15 minutes. Stir in flour; cook 2 minutes. Add sherry; whisk until smooth. Whisk in stock, thyme, and reserved soaking liquid; bring to a boil. Reduce heat; simmer 5 minutes. Stir in dried and fresh mushrooms. Remove from heat.

  3. Pour into a large bowl. Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan. Bring to a simmer; cook, stirring occasionally, 15 minutes. Season with salt and pepper.

  4. Stir in cream; bring just to a simmer. Season with salt. Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving. To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.


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