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.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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Butter – 40g
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Olive oil – 1 tbsp
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Onion – 1, finely chopped
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Garlic – 2 cloves, crushed
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Chestnut mushrooms – 400g, sliced
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Cooked and peeled chestnuts – 200g (vacuum-packed or canned)
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Vegetable or chicken stock – 1 litre
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Double cream – 100ml
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Fresh thyme – 1 tsp (optional)
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Salt and black pepper – to taste
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Fresh parsley – chopped, for garnish
(Optional: a drizzle of truffle oil or a few sautéed mushroom slices for serving.)
Instructions
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.
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.
Add the chestnuts, stock, and thyme. Bring to a gentle simmer and cook for 15–20 minutes, allowing the flavours to blend together.
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.
Return the soup to the pot. Stir in the double cream, season with salt and black pepper, and heat gently (do not boil).
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/