Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pureed Mushroom Soup 3.9 (49) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 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 ½ ounces) reduced-sodium chicken broth 1 to 3 teaspoons fresh lemon juice Directions 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. 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. 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. Rate it Print