Mushroom soup is one of those comforting, earthy dishes that seem to immediately transport you to a cozy kitchen on a chilly day. The deep, savory flavor of mushrooms combined with creamy textures makes this soup an ideal choice whether you’re looking for a hearty starter or a satisfying main. Today, we’re diving into the iconic Mushroom Soup recipe by Mary Berry, the queen of British baking and cooking. Known for her classic approach to recipes, Mary Berry’s mushroom soup is a masterclass in simplicity and flavor.
In this article, we’ll break down the recipe step by step, including tips on how to elevate it, variations you can try, and insights into the ingredients that make it all come together. So, whether you’re an experienced chef or a beginner, this recipe is sure to be a hit in your kitchen.
Mushroom Soup Mary Berry Recipe
Mary Berry’s Mushroom Soup recipe is a deliciously creamy dish that highlights the natural umami of mushrooms. What sets her version apart from other mushroom soups is the perfect balance of flavors, with a velvety texture that’s rich but not overwhelming. The simplicity of the ingredients allows the mushrooms to shine, making it a timeless classic.
Here’s how you can make it:
Ingredients Needed
You don’t need an elaborate list of ingredients to create this flavorful soup. Here’s what you’ll need:
- Butter – Adds richness and depth to the soup base.
- Onions – Essential for building a savory foundation.
- Garlic – Offers aromatic intensity and enhances the mushroom flavor.
- Fresh Mushrooms (preferably chestnut or button) – The star of the show, packed with umami.
- Flour – Used for thickening the soup.
- Vegetable or Chicken Stock – Adds the liquid base and layers of flavor.
- Single Cream – Creates the smooth, velvety finish.
- Salt and Pepper – To taste.
- Fresh Parsley (optional) – For garnish and a pop of color.
Cooking Instructions
Mary Berry’s recipe keeps things straightforward, but the process allows the flavors to develop and meld beautifully. Here’s a step-by-step guide to cooking this mushroom soup:
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Prep The Ingredients
- Slice the mushrooms and chop the onions finely.
- Mince the garlic.
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Cook The Onions And Garlic
- In a large pot, melt the butter over medium heat.
- Add the onions and sauté for about 5 minutes until they become soft and translucent.
- Add the garlic and cook for another minute, allowing it to become fragrant.
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Sauté The Mushrooms
- Add the mushrooms to the pot and sauté them for 7-10 minutes, stirring occasionally. The mushrooms should release their moisture and become golden brown.
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Make The Soup Base
- Sprinkle in the flour and stir well, allowing it to cook for 2 minutes. This will help thicken the soup as it simmers.
- Gradually add the stock, stirring constantly to avoid lumps.
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Simmer And Blend
- Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to let the flavors meld.
- Use a hand blender or regular blender to puree the soup until smooth and creamy.
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Finish With Cream And Seasoning
- Stir in the cream and season with salt and pepper to taste. Heat through for a few minutes.
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Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread on the side for a complete meal.
Ingredient Insights
- Mushrooms – Choosing the right mushrooms is crucial for the depth of flavor in this soup. Chestnut mushrooms are preferred due to their earthy, slightly nutty taste, but white button mushrooms work just as well. You can also experiment with more exotic mushrooms like shiitake or porcini for an extra layer of umami.
- Butter – It’s the fat that gives this soup its rich texture and flavor. While you can substitute with olive oil, the buttery richness of the original recipe is difficult to replicate.
- Single Cream – This is what gives the soup its luxurious texture. Single cream has a smooth consistency without being too heavy, but you could use double cream for a richer soup or a lighter alternative like whole milk if you’re watching your calories.
- Flour – A key ingredient for thickening the soup, the flour adds body and ensures the consistency is smooth, not watery.
- Stock – The choice of stock (vegetable or chicken) greatly impacts the final flavor. A good homemade stock is always preferable, but if you’re using store-bought, opt for a low-sodium variety to control the seasoning.
Expert Tips
- Balance Flavors – Mushrooms can sometimes be a bit bland on their own, so don’t shy away from seasoning generously with salt and pepper. You can also add a pinch of nutmeg or thyme to elevate the earthy flavors.
- Blending Tip – For an ultra-smooth and velvety texture, make sure to blend the soup thoroughly. If you prefer a bit of texture, you can blend only half of the soup and leave the rest chunky for more bite.
- Make It Ahead – This soup actually tastes better the next day as the flavors have more time to develop. Store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months.
- For a Thicker Soup – If you prefer your mushroom soup thicker, reduce the stock by half, or add more flour when sautéing the mushrooms.
Recipe Variations
While Mary Berry’s mushroom soup recipe is perfect as is, here are a few variations to make it your own:
- Vegan Mushroom Soup – Replace the butter with olive oil, the cream with coconut milk or a plant-based cream alternative, and use vegetable stock instead of chicken. This version is just as creamy and comforting!
- Herb Infused – Add fresh thyme or rosemary to the soup while it’s simmering for a more aromatic, herbaceous flavor. Just make sure to remove the stems before blending.
- Spicy Mushroom Soup – Add a chopped red chili or a dash of cayenne pepper for a spicy kick. This pairs wonderfully with the richness of the soup.
- Mushroom and Leek Soup – For added depth and sweetness, throw in some leeks. The natural sugars in the leeks add a delicate, sweet contrast to the earthiness of the mushrooms.
- Mushroom Soup with Truffle Oil – If you want to add an element of luxury to your soup, finish it with a drizzle of truffle oil just before serving. This brings out the umami in the mushrooms and adds a decadent touch.
Final Words
Mushroom soup, especially Mary Berry’s version, is one of those dishes that reminds us that simple ingredients, when prepared properly, can create something truly extraordinary. The beauty of this soup lies in its balance: the creaminess, the earthiness of the mushrooms, and the depth of flavor from the aromatics and stock. Plus, it’s incredibly versatile-you can play around with different mushrooms, herbs, and other ingredients to make it your own.
Whether you’re serving it as a cozy dinner starter or having it as a quick lunch, this mushroom soup is sure to please anyone who loves rich, flavorful dishes.
FAQs
What Are The Main Ingredients In Mary Berry’s Mushroom Soup Recipe?
The main ingredients in Mary Berry’s mushroom soup recipe include fresh mushrooms, onions, garlic, vegetable or chicken stock, butter, cream, and seasoning such as salt and pepper.
Can I Use Dried Mushrooms Instead Of Fresh In Mary Berry’s Mushroom Soup Recipe?
While fresh mushrooms are recommended for the best flavor, you can use dried mushrooms as an alternative. Be sure to rehydrate them in warm water before adding them to the soup.
How Long Does It Take To Prepare Mary Berry’s Mushroom Soup?
The preparation time for Mary Berry’s mushroom soup is approximately 10-15 minutes, with a cooking time of about 30-40 minutes, depending on the desired consistency.
Is It Possible To Make Mary Berry’s Mushroom Soup Recipe Gluten-free?
Yes, you can make the soup gluten-free by ensuring that the stock used is gluten-free and by substituting any thickening agents (such as flour) with cornstarch or a gluten-free flour alternative.
Can I Make Mary Berry’s Mushroom Soup Vegan?
Yes, the recipe can be adapted to be vegan by substituting the butter and cream with plant-based alternatives, such as olive oil or vegan butter and coconut cream or oat cream.
What Type Of Mushrooms Should I Use For Mary Berry’s Mushroom Soup Recipe?
Mary Berry’s recipe typically calls for button mushrooms, but you can use other varieties such as cremini, chestnut, or a mix of wild mushrooms for added depth of flavor.
Can I Make The Soup Ahead Of Time And Store It?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. To reheat, simply warm it on the stove and add a little extra cream or stock if needed.
How Can I Make The Soup Thicker Or Creamier?
To make the soup thicker or creamier, you can blend the soup using a hand blender or regular blender. For extra creaminess, add more cream or a small amount of mascarpone cheese.
Can I Freeze Mary Berry’s Mushroom Soup?
Yes, the soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely, then transfer it to an airtight container or freezer bag. Reheat gently on the stove when ready to serve.
What Can I Serve With Mary Berry’s Mushroom Soup?
Mary Berry’s mushroom soup pairs wonderfully with crusty bread, toasted baguette slices, or a light salad. For a heartier meal, you could serve it with a grilled cheese sandwich or quiche.