There is nothing more comforting than a warm bowl of soup on a cold winter day, and Mary Berry has shared how to make a creamy yet earthy mushroom soup.
Homemade soup does not have to be a complex meal to cook up according to Mary Berry, as her tasty chestnut mushroom soup recipe can be cooked up in less than 30 minutes, with only 10 minutes of that time needed to prepare the soup.
This easy dish serves around four to six people and is perfect for a quick winter meal.
In her cookbook Make it Easy, Mary wrote: “This soup is fairly rich and feels quite extravagant. Chestnut mushrooms, also known as brown mushrooms, have a firm texture and earthy flavour.
“They are my favourite for a soup or sauce, as they have more flavour than button mushrooms.”
READ MORE: Mary Berry’s ‘packed with goodness’ vegetable soup can be made in 15 minutes
How to make Mary Berry’s chestnut mushroom soup
Ingredients
- 1kg (2lbs 4oz) of sliced chestnut mushrooms
- 700ml (1 ¼ pints) of chicken or vegetable stock
- 150ml (¼ pint) of double cream
- Two finely chopped onions
- Two diced celery sticks
- One crushed garlic clove
- Two tablespoons of soy sauce
- Three tablespoons of chopped parsley
- Salt and pepper
- Sunflower oil
Kitchen equipment
- Blender, food processor or soup hand blender.
- Large saucepan
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Instructions
To begin, place a large saucepan on high heat to melt the butter and oil. Once the pan has heated up, add the onions and celery to cook for five minutes.
Once the onions and celery are cooked, stir in the garlic and cook for around 30 seconds.
Add mushrooms to the pan and fry for five minutes or until golden-coloured. Make sure to keep turning them regularly.
Pour the stock into the pan and bring the soup mixture to a boil. Then, reduce the heat and cover the pan with a lid and let it simmer for around 20 minutes or until the vegetables are tender.
Next, blend the soup until smooth either by ladling it into a food processor, or blender or by using a hand blender.
Place the soup on medium heat in the saucepan and stir in the soy sauce and most of the double cream. Season to taste with salt and pepper.
Your creamy mushroom soup is now ready to serve. Serve by drizzling the remaining cream and scattering some chopped parsley over the top of a bowl.
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