Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes French Mushroom Soup 3.1 (50) 1 Review This rich, creamy soup uses three types of mushrooms. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 27, 2023 Rate PRINT Share Servings: 12 Made with three types of mushrooms, plus chicken stock, heavy cream, and egg yolks, this French-style mushroom soup is rich and delicious. Using a combination of different types of mushrooms adds to the flavor, texture, and look of the soup. You can buy a bag of mixed mushrooms or select the varieties you prefer; we used cremini, oyster, and shiitake mushrooms. The recipe originated in Martha’s first book, Entertaining, and is an elegant dish that’s a great way to start a dinner party. Bryan Gardner Our 30 Most Popular Soup Recipes Ever Ingredients ½ cup minced onion ½ 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: Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Add flour and cook: Stir in flour and cook over low heat for 4 minutes without browning. Add stock: Add the stock, blending it completely with the flour. Add herbs and simmer: Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot. Cook cremini mushrooms in a skillet: In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened. Add other mushrooms and cook: 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 and whisk in yolks and cream: Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. Add cream mixture to soup carefully: 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 mushrooms to soup: Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley. Other Mushroom Soup Recipes to Try: Mrs. Kostyra's Mushroom Barley Soup Brown-Rice and Mushroom Soup Creamy Wild Mushroom Soup Coconut-Miso Mushroom Soup Caramelized Onion and Mushroom Soup Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.