Reviews (1) Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 4 1 star values: 1 Martha Stewart Member Rating: Unrated 11/11/2007 I left out the cream and the milk and it was still good...very rich tasting!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 LA102437_1106_twmsoup_l.jpg
Ingredients Ingredient Checklist 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
Variations The version of this recipe that Martha made on her show differed from the Martha Stewart Living version because it included only 3 tablespoons of all-purpose flour.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 LA102437_1106_twmsoup_l.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
LA102437_1106_twmsoup_l.jpg
LA102437_1106_twmsoup_l.jpg
Ingredients
Ingredients
- 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
Directions
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.
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.
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.
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.
Variations The version of this recipe that Martha made on her show differed from the Martha Stewart Living version because it included only 3 tablespoons of all-purpose flour.
Variations
The version of this recipe that Martha made on her show differed from the Martha Stewart Living version because it included only 3 tablespoons of all-purpose flour.
Reviews (1)
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 11/11/2007 I left out the cream and the milk and it was still good...very rich tasting!
Reviews (1)
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 4 1 star values: 1
Add Rating & Review
25 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 4 1 star values: 1
25 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 4 1 star values: 1
25 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 4 1 star values: 1
5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 11/11/2007 I left out the cream and the milk and it was still good...very rich tasting!Martha Stewart Member
Rating: Unrated 11/11/2007
I left out the cream and the milk and it was still good…very rich tasting!
Rating: Unrated
All Reviews for Mushroom Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
