This delicious mushroom soup by Mary Berry is a creamy and nutritious dish that’s perfect for a quick meal. With simple ingredients like chestnut mushrooms and fresh parsley, you can easily adapt it to your taste. Enjoy this comforting soup topped with a drizzle of cream for an extra touch of indulgence!
Ingredients Needed
- 55g (2oz) butter
- 1 tbsp sunflower oil
- 2 onions, finely chopped
- 2 celery sticks, diced
- 1 garlic clove, finely grated
- 1kg (2lb 4oz) chestnut mushrooms, sliced
- 700ml (1¼ pints) chicken or vegetable stock
- 2 tbsp soy sauce
- 150ml (¼ pint) pouring double cream
- 3 tbsp freshly chopped parsley
How To Make Mushroom Soup
- Melt the butter and oil: In a large saucepan over high heat, melt the butter and sunflower oil.
- Cook the vegetables: Add the finely chopped onions and diced celery, cooking for 5 minutes. Stir in the grated garlic and fry for another 30 seconds.
- Fry the mushrooms: Add the sliced chestnut mushrooms to the saucepan and fry for about 5 minutes until golden but not wet, turning them regularly.
- Add stock and simmer: Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat, cover with a lid, and simmer for about 20 minutes, or until the vegetables are tender.
- Blend the soup: Ladle the soup into a food processor or blender and whiz until smooth.
- Finish the soup: Return the blended soup to the saucepan over medium heat, stirring in the soy sauce and most of the double cream. Season to taste with salt and freshly ground black pepper.
- Serve: Ladle into warm soup bowls, drizzle with the remaining cream, and scatter freshly chopped parsley on top.
Recipe Tips
- Don’t Overcrowd the Pan: When frying the mushrooms, make sure not to overcrowd the pan. Fry in batches if necessary to allow them to brown properly.
- Blend Thoroughly: Blend the soup until it’s completely smooth for a velvety texture. If you prefer a bit of texture, you can reserve some mushrooms before blending and add them back in.
- Adjust the Cream: Feel free to adjust the amount of cream based on your preference. For a lighter soup, use less cream or substitute it with a splash of milk.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover mushroom soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely before pouring it into a freezer-safe container. Seal it tightly and freeze for up to 3 months. To thaw, move the soup to the fridge for several hours or overnight before reheating.
- Reheat: Pour the leftover mushroom soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes, or until it’s warmed through.
Nutrition Facts
Serving Size: 1 cup (approximately 240ml)
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 800mg
- Potassium: 400mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Orange Loaf Cake
- Mary Berry Pear Upside Down Cake
- Mary Berry Chocolate Swiss Roll
- Mary Berry Chicken Provencal
Mary Berry Mushroom Soup
Description
This delicious mushroom soup by Mary Berry is a creamy and nutritious dish that’s perfect for a quick meal. With simple ingredients like chestnut mushrooms and fresh parsley, you can easily adapt it to your taste. Enjoy this comforting soup topped with a drizzle of cream for an extra touch of indulgence!
Ingredients
Instructions
- Melt the butter and oil: In a large saucepan over high heat, melt the butter and sunflower oil.
- Cook the vegetables: Add the finely chopped onions and diced celery, cooking for 5 minutes. Stir in the grated garlic and fry for another 30 seconds.
- Fry the mushrooms: Add the sliced chestnut mushrooms to the saucepan and fry for about 5 minutes until golden but not wet, turning them regularly.
- Add stock and simmer: Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat, cover with a lid, and simmer for about 20 minutes, or until the vegetables are tender.
- Blend the soup: Ladle the soup into a food processor or blender and whiz until smooth.
- Finish the soup: Return the blended soup to the saucepan over medium heat, stirring in the soy sauce and most of the double cream. Season to taste with salt and freshly ground black pepper.
- Serve: Ladle into warm soup bowls, drizzle with the remaining cream, and scatter freshly chopped parsley on top.
Notes
- Don’t Overcrowd the Pan: When frying the mushrooms, make sure not to overcrowd the pan. Fry in batches if necessary to allow them to brown properly.
- Blend Thoroughly: Blend the soup until it’s completely smooth for a velvety texture. If you prefer a bit of texture, you can reserve some mushrooms before blending and add them back in.
- Adjust the Cream: Feel free to adjust the amount of cream based on your preference. For a lighter soup, use less cream or substitute it with a splash of milk.
Mary Berry Mushroom Soup