Martha Stewart Cream Of Mushroom Soup Recipe
Are you looking for a cozy meal? The Martha Stewart Cream Of Mushroom Soup Recipe is perfect.
Equipment
- Large Stockpot
- Chef's knife.
- Cutting Board
- Wooden Spoon
- Immersion blender
- Measuring Cups
Ingredients
- 1 lb MUSHROOMS
- 4 tbsp UNSALTED BUTTER
- 1 medium YELLOW ONION
- 3 tbsp ALL-PURPOSE FLOUR
- 4 cups CHICKEN BROTH
- 1/2 cup HEAVY CREAM
- 1 tsp FRESH THYME
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
Instructions
- Clean your mushrooms with a damp paper towel. Do not soak them in water. Slice them into thin, even pieces for even cooking.
- Melt the butter in your large stockpot. Use medium heat so the butter does not burn. Add the chopped onions to the hot pot.
- Cook the onions until they are soft and clear. This usually takes about five minutes. Stir them occasionally with your wooden spoon.
- Add the sliced mushrooms to the pot now. Cook them until they release their liquid. They should turn a nice golden brown color.
- Sprinkle the flour over the cooked mushrooms. Stir well to coat every piece of mushroom. Cook for one minute to remove the raw taste.
- Slowly pour in the chicken or vegetable broth. Stir constantly to avoid any flour lumps forming. Bring the liquid to a very gentle simmer.
- Add the fresh thyme leaves to the pot. Let the soup simmer for about fifteen minutes. This helps the flavors blend together perfectly.
- Remove the pot from the heat source. Use your immersion blender to blend the soup. Keep going until it is mostly smooth and thick.
- Stir in the heavy cream very slowly. Season the soup with salt and black pepper. Heat it gently for two minutes before serving.
Notes
- Use a mix of different mushrooms for better flavor.
- Sauté mushrooms until brown to get a deep taste.
- Do not boil the soup after adding the cream.
- Always use fresh herbs instead of dried ones here.
- Blend only half if you like a chunky texture.
- Sieve the soup for an extra-silky restaurant finish.
- Use room temperature cream to prevent any curdling.