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Mother's Mushroom Soup
(Martha Stewart)

 

 

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Mother's Mushroom Soup



Martha Stewart Cookbook:
Collected Recipes for Every Day

by Martha Stewart, 1995, Clarkson Potter

Martha Stewart Living - One Year Subscription 

Makes 10 to 12 servings

“My mother has been making this traditional
Thanksgiving soup for as long as I can remember.”

4 to 6 large dried Polish mushrooms (or cpes
or porcini, available in specialty food shops)
12 large dried shiitake mushrooms
(available in Asian food shops)
12 cups beef stock
5 medium carrots, peeled, trimmed,
and finely diced
5 celery stalks with leafy tops, trimmed
and finely diced
2 large onions, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 pound fresh domestic mushrooms,
wiped, trimmed and sliced
3 tablespoons chopped fresh dill,
or 2 teaspoons dried dill
1 tablespoon coarse kosher salt
(omit if using canned beef broth)
1/2 teaspoon freshly ground black pepper
1/2 cup very small dried macaroni
(bows, squares, alphabet, orzo)
2 tablespoons unsalted butter
2 tablespoons flour
1 cup sour cream

Soak the Polish and dried mushrooms for 4 hours in 2 cups cold water.
In a large pot, bring the stock to a simmer. Add the carrots, celery,
onions, and parsley to the stock and cook, uncovered, over low heat
for 20 minutes, stirring occasionally.
Drain the mushrooms that have been soaking, strain and reserve the
liquid. Cut the mushrooms into pieces slightly large than the diced
vegetables. Add the mushrooms and liquid to the soup. Simmer for
15 minutes.
Add the sliced fresh mushrooms, dill, salt, and pepper to the soup.
Bring the soup to a full boil.  Stirring constantly, add the macaroni.
Reduce the heat to a gentle boil and, stirring occasionally with a
slotted spoon to prevent the macaroni from sticking, cook the soup
another 4 to 7 minutes, or until the macaroni is done to taste.
Meanwhile, melt the butter in a saucepan, and blend in the flour,
stirring until the mixture is smooth. Add 2 tablespoons of the sour
cream and stir until it is well blended. Combine this mixture with
the rest of the sour cream.
When macaroni tests done, add the thickened sour cream to soup,
and, stirring constantly, simmer gently until it is completely incor-
porated, about 3 minutes. This soup is delicious served very hot.


Click below for recipes from
The Martha Stewart Living Cookbook
Martha Stewart's Hors d'Oeuvres Handbook

Featured Archive Recipes:
Chef Keegan's Cream of Mushroom Soup
Chef Keegan's Crab and Mushroom Bisque
French Mushroom Soup
Michele's Mushroom Soup with Pasta


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