Mary Berry Somerset Mushroom Soup

This delicious Mary Berry Somerset Mushroom Soup is a creamy and comforting meal perfect for any time of year. Quick and simple to make, it’s packed with rich mushroom flavour and seasoned with fresh thyme and marjoram. You can easily adapt it with ingredients you have on hand for a warm, satisfying dish.

This Somerset Mushroom Soup Recipe Is From Complete Cookbook by Mary Berry

Ingredients Needed

• 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, to taste

How To Make Somerset Mushroom Soup

1. Cook the Onion and Garlic: Melt the butter in a large saucepan. Add the chopped onion and crushed garlic, cooking gently while stirring occasionally for a few minutes until soft, but not coloured.
2. Add the Mushrooms: Stir in the sliced mushrooms and cook for 10 minutes, stirring occasionally until softened.
3. Add the Stock and Wine: Pour in the stock and white wine. Add the marjoram, half of the thyme, and season with salt and pepper. Bring to a boil, then cover and simmer gently for 10 minutes or until the mushrooms are tender.
4. Taste and Serve: Taste the soup for seasoning and adjust if necessary. Serve hot, sprinkled with the remaining thyme.

Recipe Tips

• Use Fresh Mushrooms: Fresh mushrooms give the soup a better texture and flavor than canned ones. Make sure to slice them evenly for a consistent cook.
• Don’t Overcook the Mushrooms: Stir occasionally and cook the mushrooms for 10 minutes, but don’t let them go too soft or they might lose their flavor.
• Adjust the Seasoning: Taste the soup before serving and add more salt or pepper if needed. Fresh thyme and marjoram make a big difference in flavor.
• Simmer Gently: After bringing the soup to a boil, simmer it gently to keep the mushrooms tender and preserve their natural flavor.
• Add Cream for Extra Richness: For a richer, creamier soup, add a splash of double cream just before serving.

How To Store & Reheat Leftovers

• Refrigerate: Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the soup completely and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
• Reheating: Reheat leftovers on the stove over low heat, stirring occasionally for 5 minutes , until hot. You can also microwave for 2  minutes in a covered dish, stirring halfway through to ensure even heating.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 245 grams)

• Calories: 202
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 0mg
• Sodium: 336mg
• Potassium: 0mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe
• Mary Berry Curried Beetroot Soup