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Mary Berry Chestnut Mushroom Soup

Mary Berry Chestnut Mushroom Soup
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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.

Ingredients

  • 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.)

Instructions

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 the 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-chestnut-mushroom-soup/