Reviews (1) Add Rating & Review 49 Ratings 5 star values: 21 4 star values: 14 3 star values: 6 2 star values: 6 1 star values: 2 Martha Stewart Member Rating: Unrated 04/08/2013 Watery and bland. We made this tonight and followed the recipe exactly. If we decide to make this again, we will try sauteing the mushrooms first and adding less water or just use broth. Cornstarch to thicken the soup wouldn't hurt either. Try at your own risk.
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Gallery Pureed Mushroom Soup Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 onion, coarsely chopped Coarse salt and freshly ground pepper 20 ounces button mushrooms, trimmed and quartered 1 baking potato, peeled and cut into 1-inch chunks 1 can (14 1/2 ounces) reduced-sodium chicken broth 1 to 3 teaspoons fresh lemon juice
Gallery Pureed Mushroom Soup
Recipe Summary Servings: 6
Gallery
Pureed Mushroom Soup
Pureed Mushroom Soup
Pureed Mushroom Soup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons olive oil 1 onion, coarsely chopped Coarse salt and freshly ground pepper 20 ounces button mushrooms, trimmed and quartered 1 baking potato, peeled and cut into 1-inch chunks 1 can (14 1/2 ounces) reduced-sodium chicken broth 1 to 3 teaspoons fresh lemon juice
Directions
In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.
Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 21 4 star values: 14 3 star values: 6 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 04/08/2013 Watery and bland. We made this tonight and followed the recipe exactly. If we decide to make this again, we will try sauteing the mushrooms first and adding less water or just use broth. Cornstarch to thicken the soup wouldn't hurt either. Try at your own risk.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 21 4 star values: 14 3 star values: 6 2 star values: 6 1 star values: 2
Add Rating & Review
49 Ratings 5 star values: 21 4 star values: 14 3 star values: 6 2 star values: 6 1 star values: 2
49 Ratings 5 star values: 21 4 star values: 14 3 star values: 6 2 star values: 6 1 star values: 2
49 Ratings 5 star values: 21 4 star values: 14 3 star values: 6 2 star values: 6 1 star values: 2
5 star values: 21 4 star values: 14 3 star values: 6 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 04/08/2013 Watery and bland. We made this tonight and followed the recipe exactly. If we decide to make this again, we will try sauteing the mushrooms first and adding less water or just use broth. Cornstarch to thicken the soup wouldn't hurt either. Try at your own risk.Martha Stewart Member
Rating: Unrated 04/08/2013
Watery and bland. We made this tonight and followed the recipe exactly. If we decide to make this again, we will try sauteing the mushrooms first and adding less water or just use broth. Cornstarch to thicken the soup wouldn’t hurt either. Try at your own risk.
Rating: Unrated
All Reviews for Pureed Mushroom Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pureed Mushroom Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
