Martha Stewart's French mushroom soup and Jamie Oliver's creamy mushroom soup are both good mushroom soup recipes. While Oliver sticks to a more simplified recipe, Stewart adds a modern touch to make the soup more flavorful.
To make Jamie Oliver's creamy mushroom soup, peel the skins of 600 grams mixed mushrooms, wash them thoroughly and then chop finely. Heat a saucepan over medium heat, add a tablespoon of olive oil and let it heat gently. Add minced onions, celery, thyme, freshly ground garlic and the mushrooms. Add chicken stock, salt and pepper. Stir gently.
Simmer for 15 minutes, add the mixture to a blender and combine until soft. Put the mixture back to the saucepan, add a cup of cream and let it boil. Turn off the heat and spoon the soup into bowls and garnish with cilantro.
For Martha Stewart's French mushroom soup, brown 1/2 cup of minced onions in a stockpot. Add 6 tablespoons of all-purpose flour and homemade chicken stock. Stir over low heat but do not brown. Add a touch of thyme and parsley. Let the mixture boil for 20 minutes.
Heat butter in a skillet, add 3 pounds of cremini mushrooms, salt and a touch of lemon juice. Cook for 8 to 10 minutes. Whisk 4 egg yolks and a cup of cream. Mix with the stock mixture and stir in the mushrooms. Garnish with parsley and serve.