Nigella Mushroom Soup is made with butter, oil, onions, garlic, brown mushrooms, thyme, Marsala wine, all-purpose flour, chicken broth, salt, black pepper, beef bouillon cubes, heavy cream, parsley. This British Nigella Mushroom Soup recipe creates a rich and creamy soup that takes about 40 minutes to prepare and can serve up to 6 people.
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What Is Nigella Nigella Mushroom Soup?
Nigella Mushroom Soup is a tantalizing blend of earthy brown mushrooms, aromatic herbs, and rich cream, creating a luscious and comforting soup. With hints of Marsala wine and a medley of spices, this soup is a delightful symphony of flavors that will warm your soul with each spoonful.
What Type Of Mushroom Is Best For Nigella Mushroom Soup?
The best type of mushroom for Nigella mushroom soup is brown mushrooms, such as cremini or portobello mushrooms. Their earthy flavor and meaty texture complement the soup delightfully.
Nigella 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 (e.g., cremini or portobello), sliced
- 4 teaspoons chopped thyme, divided
- 1/2 cup Marsala wine (dry or sweet, based on preference; for a non-alcoholic substitute, use 1/4 cup vinegar mixed with 1/4 cup water and a teaspoon of sugar)
- 6 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth or stock (vegetable broth for a vegetarian version)
- 1-2 teaspoons salt, adjust to taste
- 1/2-1 teaspoon black cracked pepper, adjust to taste
- 2 beef bouillon cubes, crumbled (use vegetable bouillon for vegetarian)
- 1 cup heavy cream, or half-and-half (substitute with evaporated milk for a lighter option)
- Chopped fresh parsley and thyme for garnishing
How To Make Nigella Mushroom Soup
- In a large saucepan over medium heat, melt the butter with the oil. Sauté the onions for 3 minutes for a milder flavor.
- Add garlic and cook for 1 minute, or until fragrant.
- Add the mushrooms and 2 tablespoons of thyme. Cook for 5 minutes, then add the wine and cook for an additional 3 minutes.
- Sprinkle the flour over the mushrooms, tossing to coat evenly. Cook for 2 minutes.
- Pour in the stock, stir, and bring to a boil. Add salt, pepper, and crumbled bouillon cubes. Reduce heat to medium, cover, and simmer for 10–15 minutes, stirring occasionally, until thickened.
- Reduce the heat to low. Add the cream or half-and-half and simmer gently (do not boil) to avoid curdling. Adjust salt and pepper to taste.
- Garnish with the remaining thyme and parsley before serving. Serve hot and enjoy the rich, earthy flavors.
Recipe Tips
- Mix Mushrooms: Use different kinds of mushrooms like cremini, shiitake, or oyster. Each type adds its own special flavor to the soup.
- Lots of Herbs: Use plenty of fresh thyme and parsley. These herbs make the soup smell and taste great.
- Wine Choices: If you don’t have Marsala wine, you can use dry red or white wine. Wine makes the soup taste richer.
- Simmer Slowly: Let the soup cook slowly. This helps all the flavors mix well and makes the soup taste better.
- Taste and Adjust: Add salt and pepper slowly and taste the soup. You can always add more if you need it.
- Add Fresh Herbs on Top: Before you serve the soup, sprinkle some chopped parsley and thyme on top. It makes the soup look good and adds fresh flavor.
What Goes Well With Mushroom Soup?
The mushroom soup goes well with chopped salad roasted veggies, and Parmesan cheese sandwich. Scalloped potatoes, roast meat, green bean casserole, grilled cheese, or rice pilaf are heartier options.
How Long Can Long Leftover Mushroom Soup Last?
- In The Fridge: Leftover mushroom soup can be stored in the refrigerator for 3 to 4 days if it is kept in an airtight container.
- In The Freezer: Leftover mushroom soup can be frozen for up to 3 months if placed in freezer-safe, airtight containers or bags. The frozen soup can be thawed in the refrigerator overnight.
How To Reheat Mushroom Soup?
- Oven: Set the oven temperature to around 300°F (150°C). Place the mushroom soup in an oven-safe dish and cover with foil. Heat it for 15 to 20 minutes, or until hot.
- Stovetop: Transfer the mushroom soup to a saucepan and heat over medium-low heat for 4 minutes stir occasionally to ensure even heating.
- Microwave: Put the mushroom soup in a microwave-safe bowl and cover it loosely with plastic wrap or a microwave-safe lid. Stirring occasionally, heat it for 1 to 2-minute increments, or until heated through.
FAQs
How do you thicken mushroom soup?
To thicken the mushroom soup, you can add flour to the cooked mushrooms and cook for a couple of minutes before adding the broth. Simmering the soup uncovered for a long time can also help to naturally thicken it.
Why does my mushroom soup taste bland?
Your mushroom soup may taste bland if there is insufficient seasoning, such as salt and pepper, or if the mushrooms used lack flavor. Adjusting the seasonings or using more flavorful mushrooms can enhance the soup taste.
Can I use another wine instead of Marsala in the mushroom soup recipe?
Yes, you can use another wine instead of Marsala in the mushroom soup recipe such as dry red or white wine. Choose a wine that complements the flavors of the soup to maintain its delicious taste.
Can I make the mushroom soup vegetarian?
Yes, you can make the mushroom soup vegetarian by using vegetable broth instead of chicken broth and substituting the butter with a plant-based alternative.
Why is my mushroom soup dark?
The darkness of your mushroom soup can be due to the use of brown mushrooms or the addition of ingredients like Marsala wine, which can deepen the color of the soup.
Can you overcook mushroom soup?
No, you cannot overcook mushroom soup. Overcooking can result in a loss of texture and flavor, as well as the potential for the mushrooms to become mushy or the soup to become overly thick.
Why is my mushroom soup watery?
Your mushroom soup may become watery if too much liquid is added or if it is not cooked down enough. Adjusting the cooking time and reducing the amount of added liquid can help smooth the soup.
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Nigella Mushroom Soup Nutrition Facts
Amount Per Serving
- Calories 321.9
- Total Fat 25.3 g
- Saturated Fat 13.7 g
- Cholesterol 54.6 mg
- Sodium 580.8 mg
- Potassium 51.2 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 0.7 g
- Sugars 7.4 g
- Protein 6.8 g
- Vitamin A 12.1 %
- Vitamin C 2.4 %
- Calcium 21.1 %
- Iron 3.1 %
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- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
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Nigella Mushroom Soup
Description
Nigella Mushroom Soup is made with butter, oil, onions, garlic, brown mushrooms, thyme, Marsala wine, all-purpose flour, chicken broth, salt, black pepper, beef bouillon cubes, heavy cream, parsley. This British Nigella Mushroom Soup recipe creates a rich and creamy soup that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- In a large saucepan over medium heat, melt the butter with the oil. Sauté the onions for 3 minutes for a milder flavor.
- Add garlic and cook for 1 minute, or until fragrant.
- Add the mushrooms and 2 tablespoons of thyme. Cook for 5 minutes, then add the wine and cook for an additional 3 minutes.
- Sprinkle the flour over the mushrooms, tossing to coat evenly. Cook for 2 minutes.
- Pour in the stock, stir, and bring to a boil. Add salt, pepper, and crumbled bouillon cubes. Reduce heat to medium, cover, and simmer for 10–15 minutes, stirring occasionally, until thickened.
- Reduce the heat to low. Add the cream or half-and-half and simmer gently (do not boil) to avoid curdling. Adjust salt and pepper to taste.
- Garnish with the remaining thyme and parsley before serving. Serve hot and enjoy the rich, earthy flavors.
Notes
- Mix Mushrooms: Use different kinds of mushrooms like cremini, shiitake, or oyster. Each type adds its own special flavor to the soup.
Lots of Herbs: Use plenty of fresh thyme and parsley. These herbs make the soup smell and taste great.
Wine Choices: If you don’t have Marsala wine, you can use dry red or white wine. Wine makes the soup taste richer.
Simmer Slowly: Let the soup cook slowly. This helps all the flavors mix well and makes the soup taste better.
Taste and Adjust: Add salt and pepper slowly and taste the soup. You can always add more if you need it.
Add Fresh Herbs on Top: Before you serve the soup, sprinkle some chopped parsley and thyme on top. It makes the soup look good and adds fresh flavor.