Delia Smith Mushroom Soup

Mushroom soup always reminds me of rainy afternoons in my mum’s kitchen — the window fogged over, her old wooden spoon tapping the pot, and that unmistakable earthy aroma floating through the house. There’s something deeply grounding about it, like wrapping yourself in a warm jumper straight from the radiator. And if we’re talking mushroom soup? Delia Smith’s version is the one I always go back to.

It’s creamy, rich with brown mushrooms, brightened with thyme and a splash of Marsala wine — proper comfort in a bowl. The balance of garlic, broth, and cream hits just right, and it’s the kind of soup that makes you pause and breathe between spoonfuls.

Whether you’re learning to make soups from scratch or just craving something soothing, Delia Smith’s mushroom soup is an easy, flavourful recipe that teaches you a lot while warming your soul.

Ingredients List

• 4 tablespoons butter — for that rich base flavour.
• 1 tablespoon oil — helps prevent the butter from burning.
• 2 onions, diced — adds sweetness and depth.
• 4 cloves garlic, minced — essential for that warm, savoury hit.
• 1½ pounds (750g) fresh brown mushrooms, sliced — earthy and meaty; cremini or chestnut mushrooms are great.
• 4 teaspoons chopped thyme, divided — fresh is best, but dried will do in a pinch.
• ½ cup Marsala wine — brings warmth and a bit of elegance. Sub with dry white if needed.
• 6 tablespoons all-purpose flour — thickens the soup beautifully.
• 4 cups low-sodium chicken broth or stock
• 1–2 teaspoons salt, to taste
• ½–1 teaspoon cracked black pepper, to taste
• 2 beef bouillon cubes, crumbled — adds umami depth; you can leave it out if using a strong stock.
• 1 cup heavy cream or half-and-half — or try evaporated milk for a lighter version.
• Chopped fresh parsley and thyme, to serve

How to Make It (Instructions)

1. Melt the butter and oil together in a large pot over medium-high heat.
2. Add the diced onions and sauté for 2–3 minutes until soft and fragrant, but not browned.
3. Stir in the garlic and cook for about 1 minute — you’ll know it’s ready when it smells absolutely divine.
4. Tip in the sliced mushrooms and 2 teaspoons of thyme. Cook for about 5 minutes, stirring occasionally.
5. Pour in the Marsala wine and let it simmer for 3 minutes so the alcohol cooks off and the flavour concentrates.
6. Sprinkle in the flour and stir well to coat the mushrooms. Cook this for 2 minutes to lose that raw flour taste.
7. Gradually add the chicken broth while stirring — I once added it too quickly and ended up with lumpy soup. Don’t rush!
8. Bring to a boil, then reduce to a low simmer. Add salt, pepper, and the crumbled bouillon cubes.
9. Cover and let simmer for 10–15 minutes, giving it a stir now and then until it thickens nicely.
10. Lower the heat and stir in the cream or half-and-half. Let it heat gently — don’t boil, or it might split.
11. Taste and adjust the seasoning if needed. Stir in the remaining thyme and sprinkle with parsley just before serving.

Side note: I often forget the parsley at the end. The soup still tastes brilliant, but it does look prettier with it.

Common Mistakes

Why is my soup lumpy?
You probably added the stock too quickly after the flour. Add the liquid gradually while stirring constantly to avoid this.

Why does my soup taste bland?
Salt makes all the difference here, especially if your stock is low-sodium. Also, make sure you sauté your onions and mushrooms long enough to draw out their full flavour.

Can I skip the wine?
Yes, but it does add a lovely depth. A splash of vinegar or lemon juice can help mimic the brightness if you leave it out.

Why did my cream curdle?
The heat was too high after adding the cream. Keep it on low and never let it boil after cream goes in — I’ve made that mistake more than once!

My soup is too thick. What now?
Just thin it out with a bit more broth or water until you like the consistency.

Storage and Reheating Tips

Refrigerate in an airtight container for up to 4 days. The flavour actually deepens overnight.

Freeze for up to 2–3 months. Use freezer-safe bags or containers. Thaw overnight in the fridge before reheating.

To reheat on the stove, warm gently over low heat, stirring occasionally — don’t let it boil.

Microwave in a covered bowl in 1-minute bursts, stirring in between.

Air fryer? Nah. Don’t bother. This is not that kind of soup.

What to Serve With It

• Crusty bread or a baguette — classic, and great for soaking up every drop.
• Grilled cheese sandwich — especially with mature cheddar. Pure magic.
• A simple green salad — for freshness to balance the richness of the soup.

Or just eat it on its own, curled up on the sofa in your softest socks.

FAQ Section

Can I make this gluten-free?
Yes, swap the flour for gluten-free flour or cornstarch. Just adjust the amount slightly — cornstarch thickens more than flour.

Can I use vegetable broth instead of chicken?
Absolutely. It makes the soup vegetarian and still wonderfully flavourful, especially with the bouillon cubes.

Can I freeze mushroom soup with cream in it?
Yes, but be aware the texture might change slightly. Stir well after reheating to bring it back together.

What mushrooms are best for this soup?
Cremini, chestnut, or portobello mushrooms are ideal. You can also mix in a few wild mushrooms for more depth.

Try More Recipes:

• Delia Smith Banana Bread
• Delia Smith Broccoli And Stilton Soup
• Delia Smith Bacon And Egg Pie
• Delia Smith Normandy Pork