Mary Berry Mushroom Soup
Enjoy a delightful bowl of Mary Berry's mushroom soup, a comforting and flavorful homemade recipe that will warm your heart.
Equipment
- 1 Large Soup Pot A large pot with a lid for cooking the soup.
- 1 Chopping Board For chopping the vegetables and mushrooms.
- 1 Sharp Knife A good quality chef's knife for slicing and dicing.
- 1 Wooden Spoon: For stirring and sautéing the ingredients.
- 1 Soup Ladle To serve the soup into bowls.
- 1 Immersion Blender or Food Processor To puree the soup to your desired consistency.
- 1 Measuring Cups and Spoons For precise measurement of ingredients.
- 1 Heat-resistant Gloves or Oven Mitts To handle hot pots and lids safely.
- 1 Soup Bowls For serving the finished soup.
- 1 Soup Spoons For enjoying the soup.
- 1 Optional: Grater If your recipe calls for grated ingredients like cheese or garlic.
- 1 Optional: Strainer or Sieve If you want to strain the soup to remove any larger pieces.
Ingredients
- 25 g Butter
- 1 chopped Onion
- 1 crushed Garlic clove
- 500 g Chestnut mushrooms sliced
- 500 g Closed-cup white mushrooms, sliced
- 1 Potato, peeled and diced
- 1,2 liters (2 pints) hot vegetable stock
- Salt and freshly ground black pepper, to taste
- 150 ml Double cream
- Fresh chives, chopped (for garnish, optional)
Instructions
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes or until the onion becomes translucent.
- Add the sliced mushrooms to the pan and cook for another 5-7 minutes, or until they have softened and released their moisture.
- Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes to allow the flavors to meld.
- Use a hand blender or a countertop blender to puree the soup until it's smooth and creamy. Be careful when blending hot liquids, and consider allowing the soup to cool slightly before blending if using a countertop blender.
- Return the pureed soup to the saucepan and place it back on the stove over low heat. Stir in the double cream, and season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally.
- Once the soup is heated through and well combined, remove it from the heat.
- Ladle the mushroom soup into bowls, garnish with fresh parsley if desired, and serve hot.
Video
Notes
Mary Berry's Mushroom Soup is a creamy and flavorful delight, with sautéed onions and garlic enhancing the earthy taste of chestnut mushrooms, all blended to silky perfection with stock and cream. A warm and comforting bowl, it's ideal for cooler days and can be garnished with fresh parsley for a finishing touch. Keep in mind that the nutrition values provided earlier are approximate and can vary depending on specific ingredients and portion sizes.