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Mary Berry Chestnut Mushroom Soup Recipe
Saim Thour

Mary Berry Mushroom Soup Recipe

Make Mary Berry Mushroom Soup with chestnut mushrooms, cream, and fresh herbs. A rich, creamy British soup recipe perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: Soup
Cuisine: british
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chestnut mushrooms sliced
  • 55 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 1 garlic clove crushed
  • 40 g plain flour
  • 750 ml vegetable stock
  • 600 ml milk
  • 2 tsp fresh thyme leaves
  • 150 ml double cream
  • 1 tbsp sherry
  • 1 tsp lemon juice
  • 2 tbsp soy sauce
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish
  • Croutons for serving

Equipment

  • Hand Blender
  • Sharp Knife
  • Chopping Board
  • Wooden Spoon
  • Baking Tray
  • Ladle

Method
 

  1. Preheat the oven to 200°C (180°C fan).
  2. Toss bread cubes with olive oil and bake for 8–10 minutes until golden to make croutons.
  3. Melt the butter and olive oil in a large saucepan over medium heat.
  4. Add the onion and cook for 5–10 minutes until soft and translucent.
  5. Stir in the garlic and cook for 30 seconds until fragrant.
  6. Add the sliced mushrooms and cook for 5–7 minutes until softened and their liquid has evaporated.
  7. Sprinkle the flour over the mushrooms and stir continuously for 1 minute.
  8. Gradually pour in the vegetable stock while stirring.
  9. Add the milk and thyme leaves.
  10. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes.
  11. Remove from the heat and allow the soup to cool slightly.
  12. Blend until smooth using a hand blender.
  13. Return to low heat and stir in the double cream, sherry, lemon juice, and soy sauce.
  14. Season with salt and black pepper to taste.
  15. Reheat gently without boiling.
  16. Serve hot with croutons, fresh parsley, and an optional swirl of cream.

Notes

Do not boil the soup after adding the cream.
Clean mushrooms with a damp cloth instead of washing them with water.
Allow the mushroom liquid to evaporate fully for the best flavour.
Blend thoroughly for a smooth, velvety texture.
Freeze the soup without cream and add fresh cream after reheating.