When it comes to classic British comfort food, few names shine brighter than Mary Berry. Her Mushroom Soup recipe is a beloved staple: rich, creamy, and brimming with earthy goodness. Mary Berry’s Mushroom Soup brings together fresh brown mushrooms, a hint of Marsala wine, and luxurious cream, creating a bowlful of cozy perfection.
This easy mushroom soup is the ideal companion for chilly nights, offering both nourishment and warmth. Whether you are hosting a dinner party or craving a simple, satisfying lunch, this special occasion seafood dish alternative showcases Mary Berry’s signature touch of elegance with everyday ease. If you’re looking for a foolproof, crowd-pleasing recipe, this is the one to bookmark.
Why You’ll Love This Recipe
- Rich, deep flavor: Fresh brown mushrooms and herbs build a robust, earthy profile.
- Creamy, velvety texture: The addition of cream creates an indulgently smooth soup.
- Simple ingredients, stunning results: No complicated steps, yet truly restaurant-worthy.
- Perfect for any season: Comforting in winter, light enough for spring or autumn.
- Versatile serving: Elegant enough for starters, hearty enough for a main course.
Ingredients
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1½ pounds (750 g) fresh brown mushrooms, sliced
- 4 teaspoons chopped thyme, divided
- ½ cup Marsala wine (or any dry red or white wine)
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1–2 teaspoons salt, to taste
- ½–1 teaspoon black cracked pepper, to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half-and-half (can substitute with evaporated milk)
- Chopped fresh parsley and thyme, to serve
How To Make Mary Berry’s Mushroom Soup
- Melt butter and oil in a large pot over medium-high heat.
- Sauté onions for 2–3 minutes until softened and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Add mushrooms and 2 teaspoons of thyme, sautéing for 5 minutes until softened.
- Pour in Marsala wine and cook for 3 minutes to deglaze the pot.
- Stir in flour and cook for 2 minutes to remove the raw taste.
- Gradually add chicken broth while stirring to avoid lumps.
- Season with salt, pepper, and crumbled bouillon cubes. Bring to a gentle boil.
- Lower heat to medium-low, cover, and simmer for 10–15 minutes, stirring occasionally.
- Reduce heat and stir in cream. Simmer gently without boiling.
- Adjust seasoning if needed, then stir in remaining thyme and chopped parsley.
- Warm through and serve immediately.
Common Mistakes to Avoid
- Overcooking mushrooms: They can become rubbery if overdone.
- Adding cream too early: It may split if boiled, so add at the end.
- Skipping the wine deglaze: Essential for building layered flavor.
- Using watery mushrooms: Choose firm, fresh brown mushrooms.
- Not seasoning gradually: Taste as you go for best results.
Storage and Reheating Instructions
- Refrigeration: Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze portions in airtight containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: Reheat gently over low heat, stirring occasionally, until warmed through.
- Microwave: Heat in a microwave-safe container in 1-minute intervals, stirring between bursts.
FAQs
Q: Can you freeze mushroom soup with cream?
A: Yes, but be aware the texture may slightly change. Stir well when reheating to restore creaminess.
Q: How can I make mushroom soup thicker?
A: Simmer the soup longer, add a flour slurry, or blend a portion of the soup to naturally thicken it.
Q: What makes mushroom soup taste earthy?
A: Fresh brown mushrooms, thyme, and slow cooking deepen the earthy, savory flavor.
Q: Which wine pairs best with mushroom soup?
A: A dry white wine like Chardonnay or a light red like Pinot Noir pairs beautifully with mushroom soup.
Nutrition Facts (Per Serving)
- Calories: 271 kcal
- Sugar: 5g
- Fat: 13g
- Carbohydrates: 21g
- Protein: 8g
- Sodium: 583mg
Try More Recipes:
Mary Berry Mushroom Soup
Description
Creamy, comforting mushroom soup by Mary Berry rich flavors, simple ingredients, perfect for cozy meals and special gatherings.
Ingredients
Instructions
- Melt butter and oil in a large pot over medium-high heat.
- Sauté onions until soft and translucent.
- Add garlic; cook until fragrant.
- Stir in mushrooms and half the thyme; cook 5 minutes.
- Pour in Marsala wine; simmer for 3 minutes.
- Add flour; stir well and cook 2 minutes.
- Gradually add broth, stirring constantly.
- Season with salt, pepper, and bouillon cubes.
- Bring to a gentle boil; cover and simmer 10–15 minutes.
- Stir in cream and remaining herbs; warm gently.
- Adjust seasoning if needed.
- Serve hot with garnish.
Notes
- Overcooking mushrooms: They can become rubbery if overdone.
- Adding cream too early: It may split if boiled, so add at the end.
- Skipping the wine deglaze: Essential for building layered flavor.
- Using watery mushrooms: Choose firm, fresh brown mushrooms.
- Not seasoning gradually: Taste as you go for best results.