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Mary Berry Cream of Mushroom Soup Recipe

Mary Berry Cream of Mushroom Soup Recipe
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Print Recipe

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.

Ingredients

  • 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.)

Instructions

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.

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