Can you imagine Martha serving an ordinary soup at a Thanksgiving dinner? Exactly. But that’s not the only reason why I bookmarked this mushroom soup as soon as I saw its photo gleaming on page 146 of Martha Stewart Living’s November 2006 issue, where she entertained 20+ guests at her farm in Bedford, New York.
Did it ever happen to you, too? A recipe screaming “Cook me. Ladle me into a pretty bowl. Then paint me with chervil cream. Then sprinkle tiny croutons on top of me and dig in”. It happens to me a lot. Should I worry?
Dried porcini mushrooms were nowhere to be found in Istanbul, so I tweaked the original recipe a bit and used three different varieties of fresh mushrooms: White, Cremini and Shiitake. With the vegetable broth already stashed in my freezer, preparation took me only 15 minutes.
I can list of a million soups that are perfect for winter months, but this is the one that I just couldn’t stop thinking about – for two and a half years! Hope you like it, too.
By the way, if you’d like to watch Martha & Sharon Stone cooking this soup live on TV, here’s the link.
MUSHROOM SOUP RECIPE
- 1 pound white mushrooms
- 3/4 pounds Cremini mushrooms
- 1/2 pound Shiitake mushrooms
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1+ 1/4 cups whole milk
- 25 (5 ounces) shallots, chopped finely
- 2 large potatoes, peeled and cut into small cubes
- 2 cloves of garlic, chopped finely
- 5 cups vegetable broth (or water)
- 2 tbsp soy sauce
- Coarse salt and freshly ground pepper
- 2 cups loosely packed fresh chervil
- 1/4 cup heavy cream
- Coarse salt
- 4 slices of organic rye bread
- 1 tbsp unsalted butter, melted
- Melt butter in a large saucepan over medium heat. Add shallots and garlic; cook, stirring occasionally, until soft but not browned, about 5 minutes.
- Add potatoes; cook for 10 more minutes.
- Add mushrooms (no need to chop since everything will be blended, just halve the large ones to fit the pot), vegetable broth and cook covered for 10 minutes.
- Stir in cream and milk; cook for another 10 minutes.
- 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 and cook, stirring occasionally for 15 minutes.
- Add soy sauce and season with salt and pepper to taste.
- Serve immediately, or refrigerate, covered, up to 3 days.
- To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.
- To prepare the chervil cream, bring a pot of salted water to a boil, add chervil, cook for 30 seconds and transfer to an ice bath with a slotted spoon. Process chervil with 1/4 cup cold water in a food processor until very finely chopped. Pour through a fine-mesh sieve and discard liquid. Whip cream in a bowl until thick but still pourable; stir in chervil and season with salt.
- To prepare homemade croutons, preheat your oven to 350F. Cut bread into small cubes, toss with melted butter and toast in the oven on a rimmed baking sheet covered with aluminum foil for 9-10 minutes.