Mary Berry Game Soup

This one had “Sunday supper” written all over it. I was craving something rich and warming—but not too heavy—and I had a pack of smoked bacon and a lone orange in the fridge. Enter: Mary’s game soup.

Now, I didn’t have game stock the first time I made it, so I swapped in chicken stock with a splash of red wine. Still delicious. But it was the orange-herb bouquet that really surprised me—tiny effort, massive flavour. Just make sure to fish it out before serving. I once forgot and ladled a bay leaf into someone’s bowl. Oops.

If you love a broth that’s packed with deep savoury notes, a touch of sweetness, and real texture from mushrooms and bacon, this one’s a keeper.

THE SECRET BEHIND THIS BAKE

• Crisping the bacon first gives you all that smoky, savoury base.
• The orange zest and herbs add a fresh, fragrant depth that makes the soup taste slow-cooked—even though it’s done in under an hour.
• Chestnut mushrooms give it that earthy backbone.
• A spoonful of redcurrant jelly at the end balances everything with a soft, sweet tang.

INGREDIENTS + WHY THEY MATTER

• Butter (30g) – Adds richness and helps get that bacon going.
• Smoked streaky bacon (125g) – Crisp it up for texture and a hit of umami.
• Onion (1, sliced) – Gently cooked for sweetness without browning.
• Chestnut mushrooms (125g) – Hold their shape and give proper mushroom flavour.
• Plain flour (1 tbsp) – Thickens the broth slightly. Don’t skip the stirring!
• Game stock (1.25L) – Adds depth, but chicken stock + a splash of wine works too.
• Redcurrant jelly (1 tbsp) – Subtle sweetness that balances the savoury base.
• Orange-herb bouquet – Parsley, bay, thyme, and strips of orange zest tied or bundled—flavours the soup gently.

MAKING IT YOURS (WITHOUT RUINING IT)

• No game stock? I’ve used chicken stock with a glug of red wine. Still rich, still good.
• Make it veggie? Skip the bacon, double the mushrooms, and use veggie stock—it loses the smokiness, but it’s still satisfying.
• Add bulk: Stir in cooked lentils or pearl barley to make it more of a meal.
• Wine twist: A splash of red wine or port added before simmering works beautifully with the stock and herbs.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup too thin	Didn’t cook the flour properly	Stir the flour for a full minute before stock
Lacked flavour	Used plain water or weak stock	Use game or chicken stock + jelly and herbs
Zest left in soup	Forgot to remove bouquet	Tie it up with string so it’s easy to find

HOW TO MAKE MARY BERRY’S GAME SOUP

MAKE THE HERB BOUQUET
Tie together parsley stalks, strips of orange zest, bay leaf, and thyme. Set aside.

COOK THE BACON
In a large saucepan, melt butter over high heat. Add diced bacon and fry for 5–7 minutes until crisp.

ADD THE ONION
Lower the heat, add the sliced onion, and cook for 3–4 minutes until softened (but not browned).

ADD MUSHROOMS AND FLOUR
Stir in the sliced mushrooms and cook for 5 minutes. Sprinkle over the flour and stir constantly for 1 minute.

ADD STOCK AND SIMMER
Pour in the stock. Add the herb bouquet. Season with salt and pepper. Bring to the boil, cover, and simmer for 30 minutes.

FINISH THE SOUP
Remove the bouquet and stir in the redcurrant jelly. Adjust seasoning to taste.

SERVE
Ladle into warm bowls and serve with crusty bread. A drizzle of cream or sprinkle of parsley on top wouldn’t go amiss.

TIPS FROM MY KITCHEN

• I tie the bouquet with kitchen string and hook the end over the pan’s handle—easy to pull out.
• I crisp the bacon separately and save a few bits to sprinkle on top before serving.
• The soup tastes even better the next day, once the flavours meld.

STORAGE + SERVING

Fridge: Store in a sealed container for up to 3 days.
Freezer: Freeze cooled soup in a container for up to 2 months. Defrost overnight in the fridge.
Reheat: Gently on the hob over low heat or microwave in 2-minute bursts, stirring between.
Serve with: Crusty bread, buttered toast, or a handful of croutons.

FREQUENTLY ASKED QUESTIONS

Q: Can I use store-bought game stock?
A: Yes—many supermarkets sell it in the fridge or freezer section. If not, use a good-quality chicken stock.

Q: What’s the best bacon to use?
A: Smoked streaky bacon is ideal—it crisps up and gives the best flavour.

Q: Can I blend this soup?
A: You could, but it’s meant to be brothy with bits. I’d keep it chunky.

Try More Recipes:

• Mary Berry Goulash Soup Recipe
• Mary Berry Pumpkin Soup Recipe
• Mary Berry Jerusalem Artichoke And Celery Soup