Mary Berry Cream of Mushroom Soup Recipe

The Mary Berry Cream of Mushroom Soup is a timeless classic that combines rich, earthy flavours with a smooth, creamy texture. It’s a comforting and elegant soup perfect for chilly days or a sophisticated starter at dinner parties. This recipe captures the essence of simple home cooking — wholesome ingredients, minimal effort, and maximum flavour.

What Is Mary Berry Cream of Mushroom Soup?

Mary Berry’s Cream of Mushroom Soup is a velvety, savoury soup made with fresh mushrooms, onions, and garlic simmered in stock and finished with cream. The result is a perfectly balanced dish — creamy, hearty, and full of natural mushroom flavour.

Other Popular Mary Berry Soup Recipes

• Mary Berry Parsnip Soup
• Mary Berry Chestnut Mushroom Soup
• Mary Berry English Onion Soup

Why This Recipe Is Worth Trying

• Rich and smooth texture – Cream and butter give a luxurious finish.
• Simple ingredients – Ready in under 30 minutes.
• Versatile – Works as a light lunch or dinner starter.
• Full of flavour – Mushrooms and herbs create an earthy aroma.
• Make-ahead friendly – Tastes even better the next day.

Essential Ingredients to Make Mary Berry Cream of Mushroom Soup

• Butter – 40g
• Olive oil – 1 tbsp
• Onion – 1 large, finely chopped
• Garlic – 2 cloves, crushed
• Chestnut mushrooms – 400g, sliced
• Plain flour – 1 tbsp
• Vegetable or chicken stock – 800ml
• Double cream – 150ml
• Fresh thyme – 1 tsp (optional)
• Salt and black pepper – to taste
• Fresh parsley – chopped, for garnish

(Optional: Add a few drops of truffle oil for a gourmet touch.)

Handy Kitchen Tools for Best Results

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

Step-by-Step Guide to Making Mary Berry Cream of Mushroom Soup

Step 1: Sauté the onions and garlic

Melt the butter with olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5 minutes until soft and translucent. Add the garlic and cook for 1 minute more.

Step 2: Cook the mushrooms

Add the sliced mushrooms and cook for about 8–10 minutes, stirring occasionally, until they release their moisture and start to turn golden brown.

Step 3: Add flour and stock

Stir in the flour and cook for 1 minute to remove the raw taste. Gradually pour in the stock, stirring constantly to prevent lumps. Add the thyme and bring the mixture to a gentle simmer for 10 minutes.

Step 4: Blend until smooth

Remove from heat and use a hand blender or transfer to a stand blender to puree until smooth. If you prefer a chunkier texture, blend only half the soup and mix it back in.

Step 5: Add cream and season

Return the soup to low heat. Stir in the cream, season with salt and pepper, and warm through (do not boil).

Step 6: Serve hot

Ladle into bowls, garnish with fresh parsley or a swirl of cream, and serve with crusty bread or buttered toast.

What I Got Wrong (And How I Fixed It)

• Soup too watery – Reduced longer for a thicker texture.
• Too bland – Added more seasoning and fresh thyme.
• Curdled cream – Ensured soup wasn’t boiling before adding cream.
• Mushrooms too chewy – Cooked longer before blending for softness.

Healthier Version of Mary Berry’s Cream of Mushroom Soup

• Replace double cream with low-fat crème fraîche or milk.
• Use olive oil only instead of butter.
• Choose vegetable stock for a lighter taste.
• Add extra herbs for flavour without extra calories.

Ingredient Substitutions for Mary Berry Cream of Mushroom Soup

• Chestnut mushrooms – Use white button or wild mushrooms.
• Flour – Replace with cornstarch for a gluten-free version.
• Cream – Swap for oat or soy cream for dairy-free alternatives.
• Thyme – Substitute with rosemary or tarragon.

Pairing Ideas: What to Serve With Mary Berry Cream of Mushroom Soup

• Crusty bread – Ideal for dipping.
• Garlic butter toast – Adds richness.
• Green salad – Balances the creamy texture.
• Roasted vegetables – Complement the earthy notes.
• Grilled cheese sandwich – Comfort food pairing.

Expert Tips to Make Perfect Mary Berry Cream of Mushroom Soup

• Use a mix of mushrooms – Combines depth and aroma.
• Cook slowly – Enhances the umami flavour.
• Add cream at the end – Keeps it silky and prevents curdling.
• Blend partially – For a rustic yet creamy texture.
• Taste before seasoning – Stock and butter already add salt.

Creative Ways to Customize Mary Berry Cream of Mushroom Soup

• Add a splash of white wine – Boosts flavour complexity.
• Include leeks – Adds mild sweetness.
• Make it spicy – Add black pepper or nutmeg.
• Top with sautéed mushrooms – For extra texture.
• Add truffle oil or herbs – Turns it into a fine-dining dish.

Storing Mary Berry Cream of Mushroom Soup the Right Way

• Refrigerate – Keeps fresh for up to 3 days in a sealed container.
• Freeze – Can be frozen (without cream) for up to 2 months.
• Thaw overnight – Stir well after reheating to restore creaminess.
• Avoid boiling – To keep the cream smooth.

How to Reheat Mary Berry Cream of Mushroom Soup (If Needed)

Warm gently in a saucepan over low heat, stirring occasionally. Add a little stock or milk if it has thickened. Avoid boiling to preserve the creamy texture.

Nutritional Breakdown (per serving)

• Calories: ~250 kcal
• Protein: 6g
• Carbohydrates: 14g
• Sugars: 4g
• Fat: 18g
• Fibre: 2g

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FAQs

How do I make Mary Berry’s cream of mushroom soup thick and creamy?

To make the soup thick and creamy, cook the mushrooms uncovered so excess liquid evaporates, then blend the soup until smooth. For a richer texture, stir in double cream or crème fraîche just before serving — never boil after adding cream, as it can curdle.

Can I use dried mushrooms instead of fresh ones?

Yes, you can use dried mushrooms to enhance the earthy flavour. Soak them in warm water for 15–20 minutes, then add both the mushrooms and their soaking liquid to the soup. Combine with fresh mushrooms for the best depth of flavour.

How do I stop cream from curdling in mushroom soup?

Always add the cream off the heat and stir it in gently. Avoid boiling the soup once the cream is added — heat it just enough to warm through. Using double cream instead of single cream helps prevent curdling due to its higher fat content.

Can I make cream of mushroom soup without cream?

Absolutely. Replace cream with milk, plant-based alternatives, or blended cooked potatoes for a naturally creamy texture. These substitutions reduce fat while maintaining the soup’s smooth, velvety consistency.

Wrapping It Up

The Mary Berry Cream of Mushroom Soup is rich, comforting, and easy to prepare — the perfect balance between homely and elegant. With its smooth, earthy flavour and creamy finish, it’s an ideal soup for any occasion. Serve it warm with crusty bread and enjoy a timeless recipe that’s both simple and satisfying.