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Pureed Mushroom Soup

  • Servings: 6

Source: The Martha Stewart Show, January Winter 2008


  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 20 ounces button mushrooms, trimmed and quartered
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 to 3 teaspoons fresh lemon juice


  1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

  2. Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.

  3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Reviews Add a comment

  • Umreeh
    8 APR, 2013
    Watery and bland. We made this tonight and followed the recipe exactly. If we decide to make this again, we will try sauteing the mushrooms first and adding less water or just use broth. Cornstarch to thicken the soup wouldn't hurt either. Try at your own risk.