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Mary Berry Mushroom Soup Recipe

Mary Berry Mushroom Soup Recipe

Mary Berry's mushroom soup is deep, earthy, and silky smooth — made with a mixture of mushrooms for maximum flavour.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 Portions
Course: Soup
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 15 g dried porcini mushrooms
  • 150 ml boiling water
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 400 g chestnut mushrooms roughly chopped
  • 200 g button mushrooms roughly chopped
  • 1 large onion roughly chopped
  • 3 garlic cloves crushed
  • 2 sprigs fresh thyme
  • 100 ml dry white wine or sherry
  • 800 ml chicken or vegetable stock
  • 150 ml double cream
  • Juice of ½ lemon
  • Salt and pepper
  • To Serve:
  • Cream or crème fraîche
  • Sautéed mushroom slices
  • Fresh thyme or parsley
  • Crusty bread

Method
 

  1. Soak porcini in boiling water 20 minutes. Lift out — chop roughly. Strain soaking liquid through a fine sieve. Reserve.
  2. Heat half butter and oil in a large pan over highest heat. Cook fresh mushrooms in two batches — 2–3 minutes undisturbed until deeply golden, then stir 2 more minutes. Remove and set aside.
  3. Reduce heat to medium. Melt remaining butter. Cook onion 8 minutes. Add garlic and thyme — 2 minutes.
  4. Add wine or sherry — bubble 1–2 minutes, scraping base. Add caramelised mushrooms, porcini, porcini liquid, and stock. Simmer 15 minutes. Remove thyme.
  5. Blend until smooth. Return to low heat. Add cream and lemon juice. Warm through. Season very generously.
  6. Ladle into warm bowls. Swirl cream, add sautéed mushrooms and herbs. Serve with crusty bread.

Notes

Cook mushrooms at the highest heat in batches — caramelisation is the flavour.
Never waste the porcini soaking liquid — it is intensely flavoured.
Use both chestnut and button mushrooms for the best result.
Season very generously — mushroom soup needs more salt than most.
Add a few drops of truffle oil to each bowl for a spectacular upgrade.
Freeze before adding cream for up to 3 months.
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