Mary Berry Somerset Mushroom Soup

I made this on a drizzly afternoon when I was craving something warm, velvety, and deeply savoury—but didn’t want anything too heavy. I had mushrooms in the fridge, half a bottle of white wine from the night before, and a tiny bunch of thyme from the garden that was just holding on.

The first time I tried it, I rushed it. Didn’t sauté the mushrooms long enough and skipped the marjoram. It was fine, but not magic. Then I slowed down, cooked the mushrooms until golden and softened, and added a dash of cream right at the end. That was it. Creamy, earthy, with a hint of wine and herbs—it’s a soup that makes you want to light a candle and eat with a hunk of sourdough and silence.

Let me walk you through how to make this properly soul-soothing.

WHAT MAKES THIS RECIPE SPECIAL

Mushroom soup can be flat or muddy. This one is anything but. Here’s why:

• Sautéed mushrooms – Bring out their full, savoury depth. No bland, boiled texture here.
• Wine + fresh herbs – Adds a gentle complexity that feels restaurant-worthy.
• Optional cream – Not essential, but just a splash makes it feel luxurious.

It’s the kind of soup that makes even the plainest Tuesday lunch feel like a bit of an occasion.

INGREDIENTS + WHY THEY MATTER

• Butter (30 g) – For richness and flavour in the base. Oil won’t quite do it.
• Onion (1 small) – Adds sweetness and body. Don’t brown it—just soften.
• Garlic (1 clove) – Just a little for warmth. Don’t let it burn.
• Mushrooms (500 g) – Use a mix if you can—button, chestnut, or even wild. Fresh only.
• Vegetable or chicken stock (1.25 L) – I prefer veg stock for a purer mushroom flavour.
• Dry white wine (150 ml) – Lifts the whole soup. I use whatever’s open.
• Marjoram (2 tsp, fresh) – Sweet, citrusy, and subtle. Don’t skip if you’ve got it.
• Thyme (1 tsp, fresh) – Earthy and grounding. Classic with mushrooms.
• Salt and pepper – Taste at the end; mushrooms soak up seasoning.
• Optional: splash of cream – For added richness if you’re feeling indulgent.

INGREDIENT SWAPS THAT HOLD UP

• No marjoram? Use oregano sparingly, or skip—it’s not quite the same but it’ll do.
• No wine? Add a squeeze of lemon and an extra dash of stock.
• Vegan? Use olive oil instead of butter and skip the cream.
• Want protein? Stir through a handful of cooked lentils or a poached egg.

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

What Went Wrong	Why It Happens	How to Fix It
Soup tasted bland	Didn’t season mushrooms early	Salt as you sauté to build flavour
Mushrooms went soggy	Crowded the pan	Cook in batches if needed
Soup was too thin	Used watery stock	Simmer a bit longer, or blend a ladleful and return it
Herbs tasted harsh	Added too much at the start	Save half the thyme to stir in at the end

HOW TO MAKE MARY BERRY’S SOMERSET MUSHROOM SOUP

Sauté the Base
Melt the butter in a large saucepan. Add chopped onion and garlic, and cook gently for 3–4 minutes until soft but not browned.

Cook the Mushrooms
Add the sliced mushrooms. Cook for 10 minutes, stirring occasionally, until they soften and begin to release their juices.

Add Liquid + Herbs
Pour in the stock and wine. Add marjoram, half the thyme, salt, and pepper. Bring to a boil, then cover and simmer gently for 10 minutes.

Finish + Taste
Taste and adjust the seasoning. Stir in remaining thyme. Optional: add a splash of cream just before serving.

Serve
Ladle into warm bowls. Serve with crusty bread and an extra grind of black pepper.

TIPS FROM MY KITCHEN

• I use a mix of button and chestnut mushrooms—it gives better depth.
• If I’m in the mood, I blitz half the soup for texture and leave the rest chunky.
• I store this in glass jars in the fridge—it keeps beautifully and looks fancy.
• I always sauté mushrooms until golden—otherwise they just taste boiled.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed container.
• Freezer: Freeze for up to 3 months. Let cool completely first.
• Reheat: Warm gently on the hob, stirring occasionally. Avoid boiling if you added cream.
• Serve with: Rustic bread, cheese toasties, or a drizzle of truffle oil if you’re feeling fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I blend this soup?
A: Yes! I sometimes blend half and leave the rest chunky—it gives a lovely texture.

Q: What mushrooms work best?
A: Chestnut mushrooms have the best depth. A mix of types is even better. Avoid using canned.

Q: Can I make it dairy-free?
A: Use olive oil instead of butter and skip the cream. The soup’s still full of flavour.

Q: Is it good for batch cooking?
A: Perfectly. It reheats and freezes really well—just hold back any cream until serving.

Try More Recipes:

• Mary Berry Somerset Mushroom Soup
• Mary Berry Chestnut Mushroom Soup
• Mary Berry Mushroom and Leek Soup