Mary Berry’s Mushroom Soup is made with butter, oil, onions, garlic, brown mushrooms, thyme, Marsala wine, flour, chicken broth, salt, pepper, beef bouillon cubes, and cream. It serves 6 and takes about 40 minutes to prepare and cook.
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💗 Why You’ll Love This Mushroom Soup Recipe:
- Rich and Earthy Flavor: The combination of fresh mushrooms and herbs creates a deep, earthy taste.
- Creamy Texture: The addition of cream or half-and-half gives the soup a luxurious, velvety texture.
- Aromatic and Comforting: The warm, inviting aroma of the soup makes it the perfect comfort food.
- Nutrient-Rich: Mushrooms are a great source of nutrients and add a healthful element to the dish.
- Simple and Easy to Make: The recipe is straightforward and doesn’t require complicated techniques.
- Perfect for Any Season: Enjoyable in both cold and warm weather.
- Ideal Starter or Main Dish: Works great as a starter for a meal or as the main course with bread or salad.
âť“ What Is Mary Berry Mushroom Soup Recipe?
Mary Berry’s Mushroom Soup recipe features sautĂ©ed onions, garlic, fresh brown mushrooms, thyme, Marsala wine, flour, chicken broth, salt, pepper, beef bouillon, cream, and is garnished with parsley. It’s a rich, creamy soup with earthy flavors.
🧅 Mary Berry Mushroom Soup Ingredients
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 1/2 pounds (750 g) fresh brown mushrooms sliced
- 4 teaspoons chopped thyme divided
- 1/2 cup Marsala wine (any dry red or white wine)
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- 1/2-1 teaspoons black cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve
🥣 How To Make Mary Berry Mushroom Soup
- In a big pot, melt the butter and oil over medium-high heat. For two to three minutes, until soft, sauté the onion. After about one minute, the garlic should smell good.
- After you add the mushrooms and 2 teaspoons of thyme, cook for 5 minutes. Add the wine and wait three minutes.
- After adding the flour to the mushrooms, mix them well and cook for two minutes. Mix it again after adding the stock, then bring it to a boil. Lower the heat to low to medium and add salt, pepper, and bouillon cubes that have been broken up.
- Cover and let it boil for 10 to 15 minutes, stirring every now and then, until it gets thick.
- Turn down the heat and add the cream or half-and-half. Let it cook slowly do not boil. You can change how much salt and pepper you use.
- Put in the parsley and the rest of the thyme. Warm up and serve.
đź’ Recipe Tips
- Saute Onions and Garlic Properly: Cook onions until they are soft and translucent, then add garlic and cook until fragrant, to avoid burning it.
- Use Fresh Mushrooms: Choose fresh, firm brown mushrooms for the best flavor and texture in your soup.
- Cook Mushrooms Thoroughly: Sauté the mushrooms until they release their moisture and start to brown. This enhances the soup’s flavor.
- Deglaze with Wine: Adding Marsala wine not only deglazes the pan but also adds a depth of flavor. Let it cook off for a few minutes.
- Stir in Flour Evenly: When adding flour, ensure it’s well mixed with the mushrooms to avoid lumps and cook it for a couple of minutes to remove the raw flour taste.
- Gradual Addition of Stock: Add the chicken stock gradually while stirring, to integrate it smoothly and to prevent lumps.
🍷 What Pairs Nicely With Mushroom Soup?
Mushroom soup pairs nicely with crusty bread or baguette, a light salad, grilled cheese sandwiches, roasted vegetables, herbed croutons, a glass of white wine, or a simple chicken or fish dish.
🎚 How To Store Leftovers Mushroom Soup?
- Refrigeration: Cool leftovers Mushroom Soup and then store it in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze in airtight containers or heavy-duty freezer bags leftovers Mushroom Soup for up to 2-3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Mushroom Soup?
- Stovetop: Gently reheat leftovers Mushroom Soup in a saucepan over low to medium heat, stirring occasionally, until it’s evenly warmed through for up 7 minutes.
- Microwave: Place leftovers Mushroom Soup in a microwave-safe container, cover loosely, and heat in short intervals, stirring in between, until it reaches the desired temperature for up 3-5 minutes.
FAQs
How to make mushroom soup from a can taste better?
Enhance canned mushroom soup by adding sautéed fresh mushrooms, herbs like thyme or parsley, a splash of cream or milk, garlic, a touch of white wine, and seasoning adjustments.
Can you thicken mushroom soup?
Yes, you can thicken mushroom soup by adding a cornstarch or flour slurry, blending part of the soup, or incorporating more pureed mushrooms and reducing it over heat.
Why is my mushroom soup so dark?
Your mushroom soup might be dark due to the type of mushrooms used, longer cooking times causing caramelization, or the addition of ingredients like soy sauce or darker broth.
How o know when mushroom soup is done?
Mushroom soup is done when the mushrooms are tender, the flavors have melded together nicely, and it has reached your desired consistency, whether it’s more broth-like or thick
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Mary Berry Mushroom Soup Nutrition Facts
- Calories: 271 kcal
- Carbohydrates: 21g
- Protein: 8g
- Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 583mg
- Potassium: 699mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 550IU
- Vitamin C: 7.6mg
- Calcium: 91mg
- Iron: 1.6mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Mushroom Soup
Description
Mary Berry’s Mushroom Soup is made with butter, oil, onions, garlic, brown mushrooms, thyme, Marsala wine, flour, chicken broth, salt, pepper, beef bouillon cubes, and cream. It serves 6 and takes about 40 minutes to prepare and cook.
Ingredients
Instructions
- In a big pot, melt the butter and oil over medium-high heat. For two to three minutes, until soft, sauté the onion. After about one minute, the garlic should smell good.
- After you add the mushrooms and 2 teaspoons of thyme, cook for 5 minutes. Add the wine and wait three minutes.
- After adding the flour to the mushrooms, mix them well and cook for two minutes. Mix it again after adding the stock, then bring it to a boil. Lower the heat to low to medium and add salt, pepper, and bouillon cubes that have been broken up.
- Cover and let it boil for 10 to 15 minutes, stirring every now and then, until it gets thick.
- Turn down the heat and add the cream or half-and-half. Let it cook slowly do not boil. You can change how much salt and pepper you use.
- Put in the parsley and the rest of the thyme. Warm up and serve.
Notes
- Saute Onions and Garlic Properly: Cook onions until they are soft and translucent, then add garlic and cook until fragrant, to avoid burning it.
- Use Fresh Mushrooms: Choose fresh, firm brown mushrooms for the best flavor and texture in your soup.
- Cook Mushrooms Thoroughly: Sauté the mushrooms until they release their moisture and start to brown. This enhances the soup’s flavor.
- Deglaze with Wine: Adding Marsala wine not only deglazes the pan but also adds a depth of flavor. Let it cook off for a few minutes.
- Stir in Flour Evenly: When adding flour, ensure it’s well mixed with the mushrooms to avoid lumps and cook it for a couple of minutes to remove the raw flour taste.
- Gradual Addition of Stock: Add the chicken stock gradually while stirring, to integrate it smoothly and to prevent lumps.