This velvety Mary Berry Mushroom Soup Recipe is a celebration of earthy flavors, combining a medley of chestnut and button mushrooms with a savory chicken stock base. Enriched with double cream and thickened with a classic roux, it offers a sophisticated, creamy texture that warms you up from the inside out, making it the perfect starter for an elegant dinner.
Mary Berry Mushroom Soup Ingredients
The Mushroom Base:
- 500g (1 lb 2 oz) Mushrooms: A mix of chestnut (cremini) and white button mushrooms gives the best depth of color and flavor. Sliced thinly.
- 1 large Onion: Finely chopped.
- 50g (2 oz) Butter: For frying, adding a rich, nutty base note.
- 1 tbsp Oil: To stop the butter burning.
The Thickener & Liquid:
- 40g (1 ½ oz) Plain Flour: The essential ingredient for a smooth, velvety consistency without relying solely on cream.
- 600ml (1 pint) Chicken Stock: Hot. Use vegetable stock for a vegetarian option.
- 600ml (1 pint) Milk: Adds creaminess while keeping the soup lighter than using only cream.
- Salt and Freshly Ground Black Pepper: Essential seasoning.
The Finish:
- 4 tbsp Double Cream: (Heavy cream) for a final swirl of luxury.
- Fresh Parsley: Chopped, for a burst of green.
How To Make Mary Berry Mushroom Soup
- Sauté the Aromatics: Heat the butter and oil in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5–10 minutes until soft and translucent, but not browned.
- Cook the Mushrooms: Add the sliced mushrooms to the pan. Turn up the heat slightly and cook for about 5 minutes. The mushrooms will release their liquid and shrink. Continue cooking until the liquid evaporates and they start to fry in the butter again. Chef’s Tip: Reserve a few cooked mushroom slices now to use as a garnish later.
- Make the Roux: Sprinkle the plain flour over the mushroom and onion mixture. Stir constantly for 1 minute to cook out the raw flour taste and coat the vegetables.
- Add Liquid: Gradually pour in the hot stock, stirring continuously to prevent lumps. Bring to a boil, then add the milk. Return to a boil, stirring until the soup thickens and becomes glossy.
- Simmer: Season with salt and pepper. Reduce the heat to a gentle simmer, cover, and cook for 15–20 minutes to marry the flavors.
- Blend: Remove from the heat and cool slightly. Pour the soup into a blender or food processor. Blitz until smooth. (You can leave it slightly chunky if you prefer a rustic texture).
- Finish and Serve: Return the soup to the clean pan. Stir in the double cream and reheat gently without boiling. Ladle into bowls and top with the reserved mushroom slices and chopped parsley.
Recipe Tips
- Mushroom Variety: Don’t limit yourself to white mushrooms. Adding a handful of wild mushrooms, shiitakes, or even dried porcini (soaked) adds an incredible umami punch that elevates the soup to restaurant quality.
- Don’t Wash Mushrooms: Mushrooms act like sponges. Instead of washing them under water, wipe them clean with a damp cloth or kitchen paper. This prevents them from becoming soggy and allows them to brown properly.
- The “Fond”: When frying the mushrooms, let them get a little golden color. That browning (fond) on the bottom of the pan creates a deeper, nuttier flavor profile for the soup.
- Thickening: If you prefer a thinner soup, reduce the flour to 25g. The roux method creates a very stable, velvety texture that won’t separate.
What To Serve With Mushroom Soup
- Garlic Bread: The punchy garlic cuts through the creamy mushroom flavor.
- Truffle Oil: A few drops of truffle oil on top adds a luxurious aroma.
- Gruyère Toast: A slice of toast with melted Swiss cheese is a classic pairing.
- Thyme Sprigs: Fresh thyme is the perfect herbal partner for mushrooms.
How To Store Mushroom Soup
- Refrigerate: Store in an airtight container for up to 3 days. It will thicken into a jelly-like consistency when cold but melts back down when heated.
- Reheat: Warm gently on the stovetop, whisking to smooth out the texture. Add a splash of milk if it’s too thick.
- Freeze: This soup freezes well for up to 3 months. Thaw in the fridge overnight. If the texture looks split upon reheating, a quick blitz with a hand blender will restore the emulsion.
Mary Berry Mushroom Soup Nutrition Facts
- Calories: 220 kcal
- Fat: 16g
- Carbohydrates: 14g
- Protein: 6g
- Fiber: 2g
Nutrition information is estimated per serving.
FAQs
Can I make this gluten-free?
Yes. Substitute the plain flour with a gluten-free flour blend or cornflour (cornstarch). If using cornflour, mix it with a little cold water and add it at the end to thicken, rather than making a roux at the start.
Can I use evaporated milk?
You can, but it will have a sweeter, more distinct flavor. Regular milk and cream provide a cleaner, fresher taste.
Why is my soup grey?
Mushroom soup is naturally a taupe/grey color. To keep it lighter, use more white button mushrooms and avoid dark-gilled portobellos, or add more cream at the end.
Mary Berry Mushroom Soup Recipe
Description
A rich, earthy soup made with a blend of mushrooms and a creamy roux base, finished with a swirl of double cream.
Ingredients
Instructions
- Sauté onion in butter/oil until soft.
- Fry mushrooms until liquid evaporates (reserve some).
- Stir in flour; cook 1 min.
- Add stock and milk; boil to thicken.
- Simmer 15-20 mins.
- Blend until smooth.
- Stir in cream; serve with reserved mushrooms.
Notes
- Wipe mushrooms clean; do not wash.
- Browning the mushrooms adds essential depth.
- A roux base ensures a velvety texture.
- Wild mushrooms add a gourmet touch.
Mary Berry Mushroom Soup Recipe
