Mary Berry Mushroom Soup Recipe

This velvety earthy Mary Berry Mushroom Soup is made with chestnut mushrooms and double cream and ready in 40 minutes. The rich broth transforms into a luxurious bowl when the fresh cream gets stirred in at the end. I always make a double batch when the autumn weather settles in.

Why This Classic Works

I used to think making mushroom soup from scratch meant hours of simmering to get a deep flavour. This recipe taught me that frying the mushrooms until golden brown is the real trick.

Before learning this, I made the mistake of boiling raw mushrooms directly in stock, which resulted in a bland broth. Now, I always take the time to build that savory base first.

Mary Berry Mushroom Soup Ingredients

• 500g chestnut mushrooms, sliced
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 50g butter
• 2 tbsp plain flour
• 800ml hot vegetable stock
• 100ml double cream
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

How To Make Mary Berry Mushroom Soup

1. 1. Sauté the vegetables: Melt butter in a large saucepan over medium heat, then fry the onion and garlic for 5 minutes until soft.
2. 2. Brown the mushrooms: Add the sliced mushrooms to the pan and cook for 10 minutes until their moisture evaporates and they turn golden brown.
3. 3. Thicken the base: Stir in the flour and cook for 1 minute to coat the mushrooms and cook out the raw flour taste.
4. 4. Simmer the soup: Gradually pour in the hot stock while stirring constantly, bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5. Blend and finish: Blend the soup until smooth, stir in the double cream and thyme, then heat gently for 2 minutes without boiling.

Recipe Tips

• Clean mushrooms carefully: Wipe them with a damp cloth instead of washing them so they do not absorb excess water.
• Let it cool before blending: Hot soup can explode in a blender, so leave the lid slightly ajar or use an immersion blender safely.
• Do not boil the cream: Once the double cream is added, keep the heat low to prevent the soup from splitting.

What To Serve With Mushroom Soup

Serve this warm soup with crusty sourdough bread or warm garlic baguettes to soak up the creamy broth. A crisp green salad dressed in a sharp vinaigrette also cuts through the richness beautifully.

How To Store

Store cooled soup in an airtight container in the fridge for up to 3 days. To freeze, store it in portions for up to 3 months, but do so before adding the cream to prevent splitting upon reheating.

FAQs

Can I use button mushrooms instead? Yes, standard white button mushrooms work well, but chestnut mushrooms provide a deeper, earthier flavour.

How do I fix a soup that is too thin? Simmer it uncovered for a few extra minutes to reduce the liquid, or stir in a teaspoon of cornflour mixed with cold water.

Is it possible to make this dairy-free? You can swap the butter for olive oil and use a plant-based cream alternative like oat cream at the end.

Nutrition

• Calories: 280 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 65mg
• Sodium: 450mg
• Total Carbohydrate: 15g
• Protein: 6g

Try More Recipes:

• Creamy Mary Berry Cauliflower Soup Recipe
• Mary Berry Tomato Soup Recipe
• Mary Berry Chilled Curried Apple and Mint Soup Recipe