Reviews (1) Add Rating & Review 50 Ratings 5 star values: 10 4 star values: 8 3 star values: 14 2 star values: 15 1 star values: 3 Martha Stewart Member Rating: 5 stars 12/16/2018 Simple. Flavorable.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 mushroom-soup-017-d111289-1014.jpg
Ingredients Ingredient Checklist 1/2 cup minced onion 1/2 cup unsalted butter, divided 6 tablespoons all-purpose flour 12 cups homemade chicken stock or low-sodium canned chicken broth 2 sprigs flat-leaf parsley leaves, plus more for garnish 1 small dried bay leaf Pinch of dried thyme 3 pounds mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced Coarse salt Juice of 1/2 lemon 4 large egg yolks 1 cup heavy cream
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 mushroom-soup-017-d111289-1014.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
mushroom-soup-017-d111289-1014.jpg
mushroom-soup-017-d111289-1014.jpg
Ingredients
Ingredients
- 1/2 cup minced onion 1/2 cup unsalted butter, divided 6 tablespoons all-purpose flour 12 cups homemade chicken stock or low-sodium canned chicken broth 2 sprigs flat-leaf parsley leaves, plus more for garnish 1 small dried bay leaf Pinch of dried thyme 3 pounds mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced Coarse salt Juice of 1/2 lemon 4 large egg yolks 1 cup heavy cream
Directions
Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.
Reviews (1)
Add Rating & Review 50 Ratings 5 star values: 10 4 star values: 8 3 star values: 14 2 star values: 15 1 star values: 3
Martha Stewart Member Rating: 5 stars 12/16/2018 Simple. Flavorable.
Reviews (1)
Add Rating & Review 50 Ratings 5 star values: 10 4 star values: 8 3 star values: 14 2 star values: 15 1 star values: 3
Add Rating & Review
50 Ratings 5 star values: 10 4 star values: 8 3 star values: 14 2 star values: 15 1 star values: 3
50 Ratings 5 star values: 10 4 star values: 8 3 star values: 14 2 star values: 15 1 star values: 3
50 Ratings 5 star values: 10 4 star values: 8 3 star values: 14 2 star values: 15 1 star values: 3
5 star values: 10 4 star values: 8 3 star values: 14 2 star values: 15 1 star values: 3
Martha Stewart Member Rating: 5 stars 12/16/2018 Simple. Flavorable.Martha Stewart Member
Rating: 5 stars 12/16/2018
Simple. Flavorable.
Rating: 5 stars
All Reviews for French Mushroom Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for French Mushroom Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
