Mary Berry Somerset Mushroom Soup Recipe

This Mary Berry Somerset mushroom soup is an earthy and simple recipe, which calls for fresh mushrooms and dry white wine. It’s a straightforward recipe, ready in about 35 minutes.

Mary Berry Somerset Mushroom Soup Ingredients

• 30 g (1 oz) butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 500 g (1 lb) mushrooms, sliced
• 1.25 litres (2 pints) vegetable or chicken stock
• 150 ml (1/4 pint) dry white wine
• 2 tsp chopped fresh marjoram
• 1 tsp chopped fresh thyme
• salt and black pepper

How To Make Mary Berry Somerset Mushroom Soup

1. Sauté the aromatics: Melt the butter in a large saucepan over a gentle heat. Add the finely chopped onion and crushed garlic, and cook, stirring occasionally, for a few minutes until the onion is soft but not coloured.
2. Cook the mushrooms: Add the sliced mushrooms to the pan and continue to cook for 10 minutes, stirring from time to time, until they have softened and released their liquid.
3. Add liquids and herbs: Pour in the stock and the dry white wine. Add the chopped marjoram and half of the chopped thyme. Season with salt and black pepper.
4. Simmer the soup: Bring the mixture to a boil, then cover the pan, reduce the heat, and let it simmer gently for 10 minutes, or until the mushrooms are completely tender.
5. Garnish and serve: Taste the soup and adjust the seasoning if needed. Serve hot, sprinkled with the remaining fresh thyme.

Recipe Tips

• How to get a creamy mushroom soup: For a creamier texture, you can use an immersion blender to blend about half of the soup directly in the pot. For a completely smooth soup, carefully transfer it to a blender in batches. You could also stir in a splash of heavy cream or crème fraîche at the end.
• What are the best mushrooms for soup? This recipe is great with standard chestnut or cremini mushrooms, but you can create a deeper flavor by using a mix of mushrooms like shiitake, portobello, or wild mushrooms.
• Can I use dried herbs? Fresh herbs are best for this recipe, but you can substitute them with dried herbs if needed. Use about one-third of the amount (e.g., 1/2 tsp of dried marjoram).
• What if I don’t want to use wine? The wine adds a lovely depth and acidity, but you can omit it. Simply replace the wine with an equal amount of extra vegetable or chicken stock.

What To Serve With Somerset Mushroom Soup

This simple soup pairs wonderfully with a variety of sides that complement its earthy flavor.

• A slice of crusty, buttered bread
• A classic grilled cheese sandwich
• Warm garlic bread
• A simple green salad

How To Store Mushroom Soup

• Refrigerate: Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days.
• Freeze: This soup freezes very well. Once cool, pour it into freezer-safe containers, leaving a little space at the top. It will keep for up to 3 months. Thaw in the refrigerator before reheating on the stovetop.

FAQs

• Is this soup gluten-free? This soup can be gluten-free as long as you use a certified gluten-free vegetable or chicken stock. The other ingredients are naturally gluten-free.
• Can I make this soup vegan? Yes. To make it vegan, simply use a plant-based butter or olive oil and ensure you are using vegetable stock.
• Why did my soup turn a dark grey color? This is completely normal! Mushrooms, especially darker varieties like cremini or portobello, release dark liquids as they cook, which will give the soup its signature earthy color.

Try More Recipes:

• Mary Berry French Pea Soup Recipe
• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry Creamy Carrot and Orange Soup Recipe
• Mary Berry’s Butternut Squash Soup Recipe

Mary Berry Somerset Mushroom Soup

Course: SoupsCuisine: British

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

109

kcal

A simple, earthy, and elegant mushroom soup made with white wine and fresh herbs.

Ingredients

• 30 g (1 oz) butter
  

• 1 small onion, finely chopped
  

• 1 garlic clove, crushed
  

• 500 g (1 lb) mushrooms, sliced
  

• 1.25 litres (2 pints) vegetable or chicken stock
  

• 150 ml (1/4 pint) dry white wine
  

• 2 tsp chopped fresh marjoram
  

• 1 tsp chopped fresh thyme
  

• salt and black pepper

Directions

• Melt butter in a large saucepan. Add onion and garlic and cook gently until soft.
  
• Add mushrooms and cook for 10 minutes, stirring occasionally.
  
• Pour in the stock and wine. Add marjoram and half the thyme. Season with salt and pepper.
  
• Bring to a boil, then cover and simmer for 10 minutes until mushrooms are tender.
  
• Taste for seasoning and serve hot, garnished with the remaining fresh thyme.