Mary Berry’s Chestnut Mushroom Soup is made with butter, sunflower oil, onions, celery, garlic, chestnut mushrooms, chicken or vegetable stock, soy sauce, double cream, and freshly chopped parsley. This hearty soup recipe creates a delicious starter or light meal that takes about 45 minutes to prepare and can serve up to 4 people.
This Chestnut Mushroom Soup Recipe Is From Makes It Easy Cookbook by Mary Berry
Mary Berry Chestnut Mushroom Soup Ingredients
- 55g (2oz) butter
- 1 tbsp sunflower oil
- 2 onions, finely chopped
- 2 celery sticks, diced
- 1 garlic clove, finely grated
- 1kg (2lb 4oz) chestnut mushrooms, sliced
- 700ml (1¼ pints) chicken or vegetable stock
- 2 tbsp soy sauce
- 150ml (¼ pint) pouring double cream
- 3 tbsp freshly chopped parsley
How To Make Mary Berry Chestnut Mushroom Soup
- Cook the Vegetables: Melt the butter and sunflower oil in a large saucepan over high heat. Add the finely chopped onions and diced celery, cooking for about 5 minutes. Stir in the grated garlic and fry for an additional 30 seconds.
- Cook the Mushrooms: Add the sliced chestnut mushrooms to the saucepan and fry for about 5 minutes until they turn golden, stirring regularly to avoid them getting wet.
- Simmer the Soup: Pour in the chicken or vegetable stock and bring it to a boil. Once boiling, reduce the heat, cover the saucepan with a lid, and simmer the mixture for about 20 minutes, or until the vegetables are tender.
- Blend the Soup: Ladle the soup into a food processor or blender and blend until smooth.
- Finish and Serve: Return the blended soup to the saucepan over medium heat. Stir in the soy sauce and most of the pouring double cream. Season with salt and freshly ground black pepper to taste. Serve in warm bowls, drizzle with the remaining cream, and sprinkle freshly chopped parsley on top.
Recipe Tips
- Use Fresh Mushrooms: Fresh chestnut mushrooms give the best flavor and texture. Avoid using canned mushrooms as they can make the soup watery.
- Don’t Overcook the Vegetables: Cooking the onions and celery just until they’re soft keeps their flavors balanced and prevents bitterness.
- Blend the Soup in Batches: To avoid splatters, blend the soup in small batches if your blender is small. You can also use an immersion blender directly in the pot.
- Adjust the Cream to Taste: If you prefer a richer soup, add more double cream. For a lighter version, use less cream or substitute with milk.
- Season at the End: Add salt and pepper after blending the soup so you can taste and adjust the seasoning perfectly.
What To Serve With Chestnut Mushroom Soup?
This creamy Chestnut Mushroom Soup pairs well with crusty bread, a simple green salad, garlic bread, or cheese sticks. It also can be served alongside a light sandwich, fresh fruit, roasted nuts, or a small quiche for a delicious lunch or dinner.
How To Store Leftovers Chestnut Mushroom Soup?
- Refrigerate: Let the leftover Chestnut Mushroom Soup cool down to room temperature. After that, put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Cool leftover Chestnut Mushroom Soup fully before putting it in a freezer-safe container. Freeze it for up to 2 months. To thaw, place it in the fridge overnight and then reheat it on the stove until it’s hot.
How To Reheat Leftovers Chestnut Mushroom Soup?
- In The Oven: Set the oven to 180°C (350°F). Put leftover Chestnut Mushroom Soup in an oven-safe dish, cover with foil, and heat for 15-20 minutes, or until hot.
- In The Microwave: Put leftover Chestnut Mushroom Soup in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour leftover Chestnut Mushroom Soup into a pan and heat over medium heat for 3 minutes stirring occasionally, until hot.
Try More Mary Berry Recipes:
- Mary Berry Vegetable Soup
- Mary Berry Mushroom And Leek Soup
- Mary Berry Cauliflower Soup
- Mary Berry Tomato and Basil Soup
- Mary Berry Gazpacho
Mary Berry Chestnut Mushroom Soup Nutrition Facts
Serving Size: 1 cup (about 240ml)
- Calories: 180
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 780mg
- Potassium: 500mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 4g
Mary Berry Chestnut Mushroom Soup
Description
Mary Berry’s Chestnut Mushroom Soup is made with butter, sunflower oil, onions, celery, garlic, chestnut mushrooms, chicken or vegetable stock, soy sauce, double cream, and freshly chopped parsley. This hearty soup recipe creates a delicious starter or light meal that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Vegetables: Melt the butter and sunflower oil in a large saucepan over high heat. Add the finely chopped onions and diced celery, cooking for about 5 minutes. Stir in the grated garlic and fry for an additional 30 seconds.
- Cook the Mushrooms: Add the sliced chestnut mushrooms to the saucepan and fry for about 5 minutes until they turn golden, stirring regularly to avoid them getting wet.
- Simmer the Soup: Pour in the chicken or vegetable stock and bring it to a boil. Once boiling, reduce the heat, cover the saucepan with a lid, and simmer the mixture for about 20 minutes, or until the vegetables are tender.
- Blend the Soup: Ladle the soup into a food processor or blender and blend until smooth.
- Finish and Serve: Return the blended soup to the saucepan over medium heat. Stir in the soy sauce and most of the pouring double cream. Season with salt and freshly ground black pepper to taste. Serve in warm bowls, drizzle with the remaining cream, and sprinkle freshly chopped parsley on top.
Notes
- Use Fresh Mushrooms: Fresh chestnut mushrooms give the best flavor and texture. Avoid using canned mushrooms as they can make the soup watery.
- Season at the End: Add salt and pepper after blending the soup so you can taste and adjust the seasoning perfectly.
- Don’t Overcook the Vegetables: Cooking the onions and celery just until they’re soft keeps their flavors balanced and prevents bitterness.
- Blend the Soup in Batches: To avoid splatters, blend the soup in small batches if your blender is small. You can also use an immersion blender directly in the pot.
- Adjust the Cream to Taste: If you prefer a richer soup, add more double cream. For a lighter version, use less cream or substitute with milk.
Mary Berry Chestnut Mushroom Soup