Mary Berry Mushroom Soup Recipe​

This creamy Mary Berry Mushroom Soup is made with button mushrooms, onions, butter, flour, hot chicken stock, and a generous splash of milk or cream. This recipe creates a rich, earthy, and velvety soup that is perfect as an elegant starter or a cozy meal. It is a comforting dish for a cold winter evening and makes enough for 6 people.

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Mary Berry Mushroom Soup Ingredients

• 1 lb (500g) button mushrooms, wiped clean and chopped
• 1 large onion, peeled and finely chopped
• 2 oz (50g) butter
• 3 tbsp all-purpose flour
• 2.5 cups (600ml) hot chicken stock (or vegetable stock)
• 2.5 cups (600ml) milk
• Salt and freshly ground black pepper
• For the Garnish:
• A swirl of heavy cream
• Fresh parsley, chopped
• A few sautéed mushroom slices

How To Make Mary Berry Mushroom Soup

1. Cook the vegetables: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft. Add the chopped mushrooms, cover the pan with a lid, and cook on low heat for about 15-20 minutes until the mushrooms are tender and have released their juices.
2. Make the base: Remove the lid and increase the heat slightly to evaporate most of the liquid. Sprinkle the flour over the mushroom mixture and stir well to coat everything. Cook for 1 minute to cook out the raw flour taste.
3. Add the liquid: Gradually pour in the hot stock, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, stirring continuously until the soup thickens.
4. Simmer the soup: Add the milk to the pot and bring it back to a gentle simmer. Season with salt and black pepper.
5. Blend the soup: Remove the pan from the heat. Allow it to cool slightly, then transfer the mixture to a blender or food processor. Blend until smooth (or leave it slightly chunky if you prefer texture).
6. Reheat and serve: Return the soup to the saucepan and reheat gently until hot. Taste and adjust the seasoning. Ladle into warm bowls and garnish with a swirl of cream and fresh parsley.

Recipe Tips

• Don’t Wash Mushrooms: Mushrooms act like sponges and absorb water. Instead of washing them under the tap, wipe them clean with a damp paper towel or use a mushroom brush. This keeps the mushroom flavor concentrated.
• Cook the Flour: When you add the flour to the butter and vegetables, make sure to cook it for at least a minute. If you rush this step, your soup might have a pasty, raw flour taste.
• Use Hot Stock: Adding hot stock to the roux (the flour and butter mixture) helps prevent lumps. If you add cold liquid to hot fat, it can seize up and become clumpy.
• Texture Control: You can control the texture by how much you blend. For a rustic soup, pulse the blender a few times. For a refined, elegant soup, blend on high until completely smooth.

What To Serve Mushroom Soup

This rich soup pairs beautifully with simple, crisp sides that cut through the creaminess. Serve it with warm crusty rolls, sourdough toast, or crispy croutons sprinkled on top. For a lunch option, pair it with a ham and cheese sandwich or a fresh spinach salad with walnuts and balsamic dressing. If serving as a starter for a dinner party, it goes well before a roast beef or steak main course.

How To Store Mushroom Soup Leftovers

• Refrigerate: Let the soup cool down completely. Pour it into an airtight container and keep it in the refrigerator for up to 3 days. When reheating, do so gently so the milk doesn’t separate.
• Freeze: You can freeze this soup, but be careful because it contains dairy. It is best to freeze the soup before adding the milk or cream. If you freeze the finished soup, the texture might change slightly upon thawing. Thaw in the fridge overnight and reheat slowly, whisking well to combine.

Mary Berry Mushroom Soup Nutrition Facts

Serving Size: 1 bowl (approx. 250g)

• Calories: 180 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 480mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 7g

Frequently Asked Questions

• Can I use different types of mushrooms? Yes. While button mushrooms are standard, you can use chestnut mushrooms, cremini, or portobello mushrooms for a deeper, earthier flavor. A mix of wild mushrooms also works very well.
• Can I make this soup gluten-free? Yes. Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water first to make a slurry before adding it to the soup to thicken it.
• Why did my soup curdle? Dairy-based soups can curdle if boiled too vigorously or if the milk is added to a very acidic base. To prevent this, keep the heat low after adding the milk and do not let it come to a rolling boil

Try More Recipes:

• Mary Berry Carrot And Coriander Soup​ Recipe
• Mary Berry Broccoli And Stilton Soup​ Recipe
• Mary Berry​ Celeriac Soup Recipe