Mary Berry’s Smart Chestnut Mushroom Soup
On the hunt for a super creamy mushroom soup? Look no further than this quick and easy recipe from Mary Berry. As seen on Mary's BBC2 series, Mary Makes It Easy.
Introduction
This soup is fairly rich and feels quite extravagant. Chestnut mushrooms, also known as brown mushrooms, have a firm texture and earthy flavour. They are my favourite for a soup or sauce, as they have more flavour than button mushrooms.
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 |
Essential kit
You will need: a food processor or blender.
Method
Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds.
Add the mushrooms to the saucepan and fry, turning them regularly.
Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender.
Ladle into a food processor or blender and whiz until smooth.
Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top.
Mary’s Tips: Can be made up to 2 days ahead.
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