Mary Berry’s Chestnut Mushroom Soup is an earthy, rich, and comforting dish that brings out the full flavor of chestnut mushrooms, balanced with onions, garlic, and a touch of cream. This smooth and velvety soup is perfect for a cozy lunch or as an elegant starter for a dinner gathering. The natural depth of flavor from the mushrooms, combined with the richness of the cream, makes it a timeless recipe that’s both satisfying and simple to prepare.
What is Mary Berry Chestnut Mushroom Soup?
Mary Berry’s Chestnut Mushroom Soup is a creamy, full-bodied dish made with chestnut mushrooms, onions, garlic, and stock. Chestnut mushrooms, known for their robust flavor and meaty texture, form the base of this soup. A touch of cream adds richness, while the mushrooms provide a hearty, earthy taste that makes this soup a comforting classic. It’s perfect for colder days and can be served with a variety of sides.
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Why You Should Try This Recipe
- Simple to prepare: With minimal ingredients and straightforward steps, this soup is easy to make.
- Rich in flavor: Chestnut mushrooms give the soup a deep, earthy flavor that’s both hearty and satisfying.
- Healthy option: Mushrooms are packed with nutrients like fiber, vitamins, and antioxidants.
- Customizable: Easily adapted for vegan or dairy-free diets by substituting the cream.
- Perfect for any occasion: Serve as a warming lunch or an elegant starter for dinner.
- Freezes well: Make a large batch and freeze it for later, keeping it convenient for future meals.
Ingredients Needed to Make Mary Berry Chestnut Mushroom Soup
- Chestnut mushrooms (400g / 14 oz): Cleaned and sliced, they form the rich, earthy base of the soup.
- Onion (1 large): Finely chopped d, it adds sweetness and depth to the soup.
- Garlic cloves (2): Minced to add an aromatic flavor.
- Butter (2 tbsp): Used to sauté the vegetables, adding a creamy richness.
- Vegetable or chicken stock (1 liter / 4 cups): Enhances the flavor and provides the liquid base.
- Double cream (optional, 100ml / ⅓ cup): For added richness and creaminess.
- Fresh thyme (optional): Adds a subtle herbal note that complements the mushrooms.
- Salt and pepper: To taste.
Equipment
- Large pot
- Wooden spoon
- Blender or immersion blender
- Knife and chopping board
- Ladle
Instructions to Make Mary Berry Chestnut Mushroom Soup
- Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for about 5-7 minutes until softened and fragrant.
- Add the mushrooms: Stir in the sliced chestnut mushrooms and cook for another 5-7 minutes, until they are soft and slightly golden.
- Pour in the stock: Add the vegetable or chicken stock to the pot, bringing it to a simmer. Let the soup cook for 15 minutes, allowing the flavors to meld.
- Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
- Add the cream (optional): Stir in the double cream for extra richness, or leave it out for a lighter version.
- Season to taste: Add salt and pepper as needed, and stir in some fresh thyme if desired.
- Serve: Ladle the soup into bowls, garnishing with a drizzle of cream or a sprinkle of fresh herbs.
What Goes Well With Mary Berry Chestnut Mushroom Soup
- Crusty bread: Serve with warm, crusty bread to dip into the soup.
- Cheese toasties: A grilled cheese sandwich pairs wonderfully with the creamy soup.
- Toasted nuts: Garnish with toasted pine nuts or walnuts for added crunch.
- Fresh herbs: A sprinkle of thyme or parsley brightens up the flavors.
- Crème fraîche: Add a dollop of crème fraîche for a tangy contrast to the richness of the soup.
- Garlic croutons: Crispy garlic croutons add a delightful crunch and flavor to the dish.
Expert Tips for Making the Best Mary Berry Chestnut Mushroom Soup
- Clean the mushrooms properly: Use a damp cloth or paper towel to clean the mushrooms without soaking them, as they absorb water easily.
- Blend for desired texture: For a smooth, velvety soup, blend thoroughly. If you prefer some texture, blend only half of the soup and leave the rest chunky.
- Add cream gradually: Stir in the cream slowly to avoid curdling, especially if the soup is too hot.
- Season carefully: Taste the soup after blending and adjust the seasoning, as mushrooms can absorb salt.
- Use fresh thyme: Fresh thyme adds a subtle yet aromatic flavor that enhances the earthy mushrooms.
Easy Variations of Mary Berry Chestnut Mushroom Soup
- Vegan version: Replace the butter with olive oil and use coconut cream or a plant-based cream alternative instead of double cream.
- Add potatoes: For a heartier soup, add a chopped potato during the simmering stage.
- Spice it up: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
- Use other mushrooms: Mix chestnut mushrooms with other varieties like button or shiitake for a deeper flavor.
- Add white wine: Deglaze the pan with a splash of white wine before adding the stock for extra depth.
Best Practices to Store Mary Berry Chestnut Mushroom Soup
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently: Warm the soup over medium heat on the stovetop, stirring occasionally. Avoid boiling, especially if you’ve added cream.
- Label and date: Ensure your containers are labeled with the date so you can track freshness.
Best Practices to Reheat Mary Berry Chestnut Mushroom Soup
- Stovetop reheating: Reheat gently on the stovetop over medium heat, stirring occasionally.
- Microwave method: Heat in a microwave-safe bowl in 1-minute increments, stirring in between to ensure even heating.
- Add extra stock: If the soup thickens after storage, add a splash of stock or water while reheating to adjust the consistency.
How Can I Make Mary Berry Chestnut Mushroom Soup Healthier?
- Use less butter: Reduce the amount of butter or use olive oil for a lighter option.
- Skip the cream: Omit the cream for a dairy-free version that’s still rich in flavor.
- Use low-sodium stock: Opt for a low-sodium vegetable or chicken stock to control the salt content.
- Add more vegetables: Boost the nutrition by adding extra vegetables like leeks or carrots to the soup.
Nutrition Value (per serving):
- Calories: 180
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
FAQs
Can I freeze Mary Berry Chestnut Mushroom Soup?
Yes, you can freeze this soup. Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
How can I make Mary Berry Chestnut Mushroom Soup dairy-free?
To make the soup dairy-free, substitute the butter with olive oil and use a plant-based cream alternative like coconut cream or omit the cream altogether. The soup will still be rich and flavorful without dairy.
Can I use different types of mushrooms in this soup?
Yes, you can mix chestnut mushrooms with other varieties like button, cremini, or shiitake mushrooms. This will enhance the depth of flavor and add variety to the texture of the soup.
How long does Mary Berry Chestnut Mushroom Soup last in the fridge?
The soup can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop before serving to maintain its creamy texture.
Final Words
Mary Berry’s Chestnut Mushroom Soup is a creamy, comforting dish that’s perfect for any time of the year.
Whether served as a hearty lunch or a light starter for dinner, this soup is packed with flavor and simple to prepare. The earthy taste of chestnut mushrooms, paired with the smoothness of cream, creates a delightful balance of flavors that is sure to satisfy.
Give it a try, and enjoy the rich, savory goodness in every bowl!
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Mary Berry Chestnut Mushroom Soup
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Chestnut Mushroom Soup is a creamy, full-bodied dish made with chestnut mushrooms, onions, garlic, and stock. Chestnut mushrooms, known for their robust flavor and meaty texture, form the base of this soup. A touch of cream adds richness, while the mushrooms provide a hearty, earthy taste that makes this soup a comforting classic. It’s perfect for colder days and can be served with a variety of sides.
Ingredients
- Chestnut mushrooms (400g / 14 oz): Cleaned and sliced, they form the rich, earthy base of the soup.
- Onion (1 large): Finely chopped, it adds sweetness and depth to the soup.
- Garlic cloves (2): Minced to add an aromatic flavor.
- Butter (2 tbsp): Used to sauté the vegetables, adding a creamy richness.
- Vegetable or chicken stock (1 liter / 4 cups): Enhances the flavor and provides the liquid base.
- Double cream (optional, 100ml / ⅓ cup): For added richness and creaminess.
- Fresh thyme (optional): Adds a subtle herbal note that complements the mushrooms.
- Salt and pepper: To taste.
Instructions
- Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for about 5-7 minutes until softened and fragrant.
- Add the mushrooms: Stir in the sliced chestnut mushrooms and cook for another 5-7 minutes, until they are soft and slightly golden.
- Pour in the stock: Add the vegetable or chicken stock to the pot, bringing it to a simmer. Let the soup cook for 15 minutes, allowing the flavors to meld.
- Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
- Add the cream (optional): Stir in the double cream for extra richness, or leave it out for a lighter version.
- Season to taste: Add salt and pepper as needed, and stir in some fresh thyme if desired.
- Serve: Ladle the soup into bowls, garnishing with a drizzle of cream or a sprinkle of fresh herbs.
