Mary Berry Chestnut Mushroom Soup Recipe

The Mary Berry Chestnut Mushroom Soup is a rich, creamy, and elegant dish that captures the earthy flavours of mushrooms balanced with the subtle sweetness of chestnuts. It’s the perfect soup for autumn and winter gatherings — hearty enough to serve as a main course yet refined enough to start a dinner party. This recipe embodies Mary Berry’s timeless approach to cooking: simple, wholesome ingredients turned into something truly special.

What Is Mary Berry Chestnut Mushroom Soup?

Mary Berry’s Chestnut Mushroom Soup is a smooth, velvety mushroom soup enhanced with pureed chestnuts and cream. It combines the umami flavour of mushrooms with the nutty richness of chestnuts, resulting in a comforting yet sophisticated bowl of soup.

Other Popular Mary Berry Soup Recipes

• Mary Berry Parsnip Soup
• Mary Berry Cream of Mushroom Soup
• Mary Berry English Onion Soup

Why This Recipe Is Worth Trying

• Creamy and luxurious – The chestnuts add a naturally silky texture.
• Full of earthy flavour – Mushrooms and herbs create deep savoury notes.
• Perfect for any occasion – Ideal for festive dinners or cozy nights in.
• Simple ingredients, big flavour – Easy to prepare with minimal fuss.
• Freezer-friendly – Great for make-ahead meal prep.

Essential Ingredients to Make Mary Berry Chestnut Mushroom Soup

• Butter – 40g
• Olive oil – 1 tbsp
• Onion – 1, finely chopped
• Garlic – 2 cloves, crushed
• Chestnut mushrooms – 400g, sliced
• Cooked and peeled chestnuts – 200g (vacuum-packed or canned)
• Vegetable or chicken stock – 1 litre
• Double cream – 100ml
• Fresh thyme – 1 tsp (optional)
• Salt and black pepper – to taste
• Fresh parsley – chopped, for garnish

(Optional: a drizzle of truffle oil or a few sautéed mushroom slices for serving.)

Handy Kitchen Tools for Best Results

• Large saucepan or pot
• Wooden spoon
• Blender or hand blender
• Measuring jug
• Ladle

Step-by-Step Guide to Making Mary Berry Chestnut Mushroom Soup

Step 1: Sauté the onions and garlic

Melt the butter with the olive oil in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent. Add the garlic and cook for another minute.

Step 2: Cook the mushrooms

Add the sliced mushrooms to the pan and cook for about 8 minutes until they soften and release their juices. Stir occasionally to prevent sticking.

Step 3: Add chestnuts and stock

Add the chestnuts, stock, and thyme. Bring to a gentle simmer and cook for 15–20 minutes, allowing the flavours to blend together.

Step 4: Blend the soup

Remove the pot from heat and blend the soup using a hand blender or transfer it to a blender in batches. Blend until smooth and creamy.

Step 5: Add cream and season

Return the soup to the pot. Stir in the double cream, season with salt and black pepper, and heat gently (do not boil).

Step 6: Serve hot

Ladle the soup into bowls, garnish with fresh parsley or a swirl of cream, and serve immediately with crusty bread or garlic toasts.

What I Got Wrong (And How I Fixed It)

• Soup too thin – Simmered longer to reduce liquid.
• Too bland – Added more mushrooms and seasoned well.
• Overpowering chestnut flavour – Used half chestnuts, half mushrooms for balance.
• Soup split after adding cream – Lowered heat and stirred gently before serving.

Healthier Version of Mary Berry’s Chestnut Mushroom Soup

• Replace cream with low-fat crème fraîche or milk.
• Use olive oil only instead of butter.
• Choose vegetable stock for a lighter version.
• Skip the cream entirely for a vegan-friendly soup.

Ingredient Substitutions for Mary Berry Chestnut Mushroom Soup

• Chestnuts – Substitute with roasted hazelnuts or walnuts for a nutty twist.
• Mushrooms – Combine wild mushrooms, button mushrooms, or porcini.
• Stock – Use beef stock for a deeper flavour.
• Cream – Swap with coconut milk for a dairy-free option.

Pairing Ideas: What to Serve With Mary Berry Chestnut Mushroom Soup

• Crusty sourdough bread – Great for dipping.
• Garlic or herb butter toast – Adds extra flavour.
• Side salad with vinaigrette – Balances the richness.
• Savory scones or cheese biscuits – A perfect British touch.
• Glass of white wine – Complements the creamy texture.

Expert Tips to Make Perfect Mary Berry Chestnut Mushroom Soup

• Use chestnuts with no added sugar – Preserves natural flavour.
• Blend while warm – Ensures a smooth, silky texture.
• Don’t overcook mushrooms – Retains earthy aroma.
• Add cream off heat – Prevents curdling.
• Garnish smartly – A swirl of cream or fried mushrooms adds presentation value.

Creative Ways to Customize Mary Berry Chestnut Mushroom Soup

• Add truffle oil – For an elegant touch.
• Include leeks – Adds sweetness and depth.
• Make it spicy – Add a pinch of nutmeg or black pepper.
• Top with crispy bacon – Adds a savoury crunch.
• Stir in spinach or kale – For added nutrients and colour.

Storing Mary Berry Chestnut Mushroom Soup the Right Way

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Keeps well for up to 2 months.
• Reheat gently – Warm on low heat until piping hot.
• Avoid boiling after adding cream – Maintains smoothness.

How to Reheat Mary Berry Chestnut Mushroom Soup (If Needed)

Reheat slowly over medium-low heat, stirring occasionally. If it’s too thick, add a little stock or milk to loosen it. Avoid high heat to preserve the creamy consistency.

Nutritional Breakdown (per serving)

• Calories: ~260 kcal
• Protein: 6g
• Carbohydrates: 18g
• Sugars: 5g
• Fat: 18g
• Fibre: 3g

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FAQs

How do I make chestnut mushroom soup smooth and creamy?

To achieve a smooth, velvety texture, blend the soup while it’s still warm using a hand blender or a countertop blender. Add a little cream or milk after blending for richness. If the soup seems too thick, loosen it with a splash of stock before serving.

Can I use canned chestnuts instead of fresh ones?

Yes, canned or vacuum-packed chestnuts work perfectly in this recipe. They are already cooked, which saves time and gives the soup a natural sweetness. Avoid sweetened or glazed chestnuts, as they alter the flavour.

How do I stop mushroom soup from becoming watery?

To avoid a thin texture, cook the soup uncovered for a few extra minutes to let it reduce and thicken naturally. Using starchy vegetables like potatoes or adding a few blended chestnuts also helps the soup hold a creamy consistency.

Can I freeze Mary Berry’s chestnut mushroom soup?

Yes, this soup freezes very well. Cool it completely, then store in an airtight container for up to 2 months. For best results, freeze before adding cream. When reheating, thaw overnight and stir in cream just before serving to keep the texture smooth and fresh.

Wrapping It Up

The Mary Berry Chestnut Mushroom Soup is a wonderful blend of earthy mushrooms and nutty chestnuts, creating a rich, comforting dish with a silky-smooth texture. It’s simple to make yet full of flavour — ideal for elegant dinners or cozy evenings at home. Serve it warm with crusty bread, and enjoy a taste of Mary Berry’s comforting British cooking at its finest.