Mary Berry Somerset Mushroom Soup Recipe

Warming dry white wine and fresh marjoram elevate this Somerset mushroom soup to a rustic favorite you’ll always want in your autumn comfort food collection. It’s delicious with warm crusty bread, Somerset brie, chilled dry cider, a fresh garden salad; in fact most things.

Mary Berry Somerset Mushroom Soup Recipe Ingredients

• 30 g butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 500 g mushrooms, sliced
• 1.25 litres vegetable or chicken stock
• 150 ml dry white wine
• 2 tsp chopped fresh marjoram
• 2 tsp chopped fresh thyme (divided)
• Salt and black pepper to taste

How To Make Mary Berry Somerset Mushroom Soup Recipe

1. Soften the aromatics: Melt the butter in a large saucepan over a gentle heat. Add the finely chopped onion and crushed garlic, stirring occasionally for a few minutes until they are soft and translucent; be careful not to let them take on any color, as you want to keep the flavor delicate.
2. Sauté the mushrooms: Toss the sliced mushrooms into the pan and cook them, stirring from time to time, for about 10 minutes. The mushrooms will release their moisture and then start to soften into a rich, savory base.
3. Simmer the broth: Pour in the vegetable or chicken stock and the dry white wine, then add the fresh marjoram and half of the chopped thyme. Season generously with salt and black pepper before bringing the mixture to a boil. Once bubbling, cover the pan and let it simmer gently for 10 minutes until the mushrooms are perfectly tender.
4. Finish and serve: Give the soup a final taste to adjust the seasoning. Serve it piping hot in deep bowls, sprinkled with the remaining fresh thyme for a final aromatic flourish.

Recipe Tips

• How to get the best mushroom flavor: Use a mix of chestnut and button mushrooms; the chestnut variety adds a deeper, earthier note that complements the Somerset wine beautifully.
• Why the wine matters: A dry white wine provides an essential acidity that cuts through the richness of the butter and heightens the savory profile of the mushrooms.
• How to keep the soup light: This is a clear-style broth soup; if you prefer a creamier texture, you can stir in 2 tablespoons of double cream at the very end just before serving.
• Best way to chop herbs: Ensure your herbs are completely dry before chopping to prevent them from bruising, which keeps the essential oils intact and the fragrance at its peak.

What To Serve With Mary Berry Somerset Mushroom Soup Recipe?

This Mary Berry Somerset Mushroom Soup Recipe is a light, elegant meal that needs a rustic pairing! A thick slice of Warm Sourdough Bread is the classic choice for dipping into the fragrant broth. For a heartier touch, a side of Somerset Brie on Toast adds a lovely creamy richness that pairs perfectly with the white wine notes! A glass of Chilled Dry Cider or a Sparkling Apple Juice pairs wonderfully with the earthy, herb-infused mushrooms.

How To Store Mary Berry Somerset Mushroom Soup Recipe

1. Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days.
2. Reheat: Warm gently in a saucepan over medium heat until steaming; avoid a rolling boil to keep the herbs from losing their bright flavor.
3. Freeze: This soup freezes very well since it contains no dairy. Store in a freezer-safe container for up to 3 months and thaw in the fridge before reheating.

Mary Berry Somerset Mushroom Soup Recipe Nutrition Facts

• Calories: 109 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 890 mg
• Total Carbohydrates: 8 g
• Protein: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Mary Berry Somerset Mushroom Soup Recipe

Recipe by Emily HartwoodCourse: AppetizersCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

109

kcal

A light and fragrant mushroom soup infused with dry white wine, fresh marjoram, and thyme for a sophisticated yet rustic flavor.

Ingredients

• 500 g mushrooms, sliced

• 1.25 L stock

• 150 ml dry white wine

• 30 g butter

• 1 onion & 1 garlic clove

• Fresh marjoram and thyme

• Salt and pepper

Directions

• Melt butter and gently cook onion and garlic until soft.
• Add mushrooms and cook for 10 minutes.
• Stir in stock, wine, marjoram, and half the thyme; season well.
• Simmer covered for 10 minutes until mushrooms are tender.
• Serve hot with a garnish of remaining fresh thyme.

Notes

• For a richer soup, add a splash of double cream at the end.
• Ensure the onions don’t brown to maintain a delicate broth color.
• Pairs beautifully with local Somerset cheeses.