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Mary Berry Somerset Mushroom Soup

Mary Berry Somerset Mushroom Soup - recipe card
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Velvety and rich, this classic British mushroom soup combines earthy dried porcini with fresh flat mushrooms for deep, savory flavor. Finished with a swirl of heavy cream and a touch of Worcestershire sauce, it offers a luxurious, smooth texture perfect as an elegant starter or light lunch.

Ingredients

Scale
  • 1 oz (28g) dried porcini mushrooms
  • 1 cup boiling water, for soaking
  • 1 lb (450g) flat mushrooms (such as portobello or field), wiped clean and thinly sliced
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp all-purpose flour
  • 2 1/2 cups (600ml) chicken or vegetable stock, preferably homemade
  • 1/2 cup (120ml) heavy cream (double cream), plus extra for drizzling
  • 1 tsp Worcestershire sauce (optional)
  • 3/4 tsp fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Fresh chopped parsley or chives, for garnish

Instructions

  1. Place the dried porcini mushrooms in a heatproof bowl and pour over the 1 cup of boiling water. Let them soak for 20 minutes until completely softened and pliable, which rehydrates them and extracts their intense earthy flavor into the liquid. After soaking, lift the mushrooms out and roughly chop them; strain the soaking liquid through a fine-mesh sieve lined with a paper towel to remove any grit, and reserve the liquid.
  2. In a large, heavy-based saucepan, melt the butter over medium heat. Once the butter foams and the foam subsides, add the finely chopped onion. Cook, stirring occasionally, for 5-6 minutes until the onion is soft and translucent but not browned, which would impart a bitter note to the delicate soup.
  3. Add the crushed garlic and cook for 1 minute more, stirring constantly to prevent it from scorching. The garlic should become fragrant but not brown.
  4. Increase the heat to medium-high and add the sliced fresh mushrooms and the chopped rehydrated porcini. Stir well to coat with the butter. Cook for 8-10 minutes, stirring frequently, until the mushrooms release their liquid and it completely evaporates. You will hear the sizzle change from a wet steam to a drier, more intense sizzle as the mushrooms begin to turn golden at the edges – this concentration step builds a robust mushroom flavor.
  5. Sprinkle the flour evenly over the mushroom mixture and stir continuously for 1-2 minutes. This cooks out the raw flour taste and creates a roux that will thicken the soup without lumps. The mixture will look dry and pasty.
  6. Gradually pour in the stock while stirring constantly with a wooden spoon to ensure a smooth, lump-free base. Then slowly pour in the reserved porcini soaking liquid, leaving behind any sediment at the bottom of the bowl. Bring the soup to a gentle simmer, then reduce the heat to medium-low.
  7. Simmer the soup, uncovered, for 20 minutes, stirring occasionally. The liquid will reduce slightly and the flavors will meld. The mushrooms will become very tender and the soup will have a light, creamy thickness from the flour.
  8. Remove the pan from the heat. Using an immersion blender, carefully purée the soup directly in the pot until it is completely smooth and velvety, with no visible mushroom pieces. Alternatively, transfer the soup in batches to a countertop blender, filling it no more than halfway and removing the center cap to allow steam to escape; blend until silky. Return the puréed soup to a clean saucepan.
  9. Stir in the heavy cream and Worcestershire sauce, if using. Place the pan back over low heat and warm the soup through gently for 2-3 minutes. Do not allow it to boil after the cream is added, or it may curdle. Taste and season with the fine sea salt and a generous amount of freshly ground black pepper. Adjust seasoning as needed.
  10. Ladle the hot soup into warmed bowls. Finish each serving with a delicate drizzle of extra heavy cream and a scattering of fresh parsley or chives. Serve immediately with crusty bread or a simple green salad.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, omit the cream before freezing; portion the plain mushroom base into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over low heat, then stir in the cream. When reheating refrigerated soup (with cream already added), do so over low heat, stirring occasionally; add a splash of stock or water if it has thickened too much. Do not boil, as the cream may separate. The soup is best gently warmed rather than microwaved to maintain its silky texture.

Nutrition

Keywords: Mary Berry mushroom soup, Somerset mushroom soup, British mushroom soup, creamy mushroom soup, porcini mushroom soup, easy mushroom soup, vegetarian starter, stovetop soup, classic British recipe, Mary Berry recipe, velvety soup, mushroom starter

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