This chestnut mushroom soup recipe is a delicious and indulgent treat from Mary Berry’s latest book “Mary Makes It Easy”. Made with chestnut mushrooms, it has a rich and earthy flavour that sets it apart from regular mushroom soups. With its creamy texture and savoury taste, this soup is perfect for a cosy meal on a chilly day. Let’s dive into the recipe and discover how to make this delightful dish!

**Mary Berry Chestnut Mushroom Soup**
**Prep:** 10 mins **Total:** 40 mins **Yields:** 4

I’ve a wonderful recipe for a warming soup that would keep any eager compers coming. My chestnut mushroom soup, perfect for home or easy to take with you.
Mary Berry in Mary Makes it Easy Episode 1 – Weekend Wonders.

RELATED:

Mary Berry Parsnip Soup

Mary Berry Celery Soup

Why you’ll like it

There are several reasons why you’ll love and should try this chestnut mushroom soup recipe:

The chestnut mushrooms provide a more robust and flavorful base for the soup compared to button mushrooms.
The addition of soy sauce adds a savoury umami taste that enhances the overall flavour profile.
The double cream gives the soup a luxurious and creamy texture.
The recipe is easy to follow and can be made in less than 30 minutes.
This soup is perfect for warming up on cold days or as a comforting meal option.

Mary Berry Chestnut Mushroom Soup Recipe

What is Chestnut Mushroom Soup?

This recipe is for a creamy and flavorful chestnut mushroom soup. It combines the firm texture and earthy taste of chestnut mushrooms with onions, celery, garlic, and a blend of chicken or vegetable stock. The soup is then finished off with a touch of soy sauce, double cream, and freshly chopped parsley. The result is a velvety smooth soup that is both comforting and satisfying.

This recipe differs from other classic mushroom recipes since we chose specifically chestnut mushrooms while others might use button mushrooms or incorporate wild mushrooms resulting in a different flavour. Chestnut mushrooms have a stronger flavour and firmer texture, which adds depth and richness to the soup. Additionally, this recipe incorporates soy sauce and double cream for added creaminess and taste.

Ingredients

Unsalted butter – 55 grams (2 ounces) unsalted butter
Sunflower oil – 1 tablespoon sunflower oil
Onions – 2 onions, finely chopped
Celery sticks – 2 celery sticks, diced
Garlic – 1 garlic clove, finely grated or crushed
Chestnut mushrooms – 1 kilogram (2 pounds 4 ounces) chestnut mushrooms, sliced
Stock – 700 millilitres (1¼ pints) chicken or vegetable stock
Soy sauce – 2 tablespoons soy sauce
Double cream – 150 millilitre (¼ pint) double cream
Parsley – 3 tablespoons freshly chopped parsley
Black pepper – Salt and freshly ground black pepper

How to make Mery Berry chestnut mushroom soup

Sauté celery and onion. Melt the butter and oil in a large saucepan over high heat. Add the onions and celery, and sauté for 5 minutes. When the veggies are tender add a clove of finely grated garlic and cook for 30 seconds.
Add the mushrooms. Introduce a bounty of mushrooms into the saucepan and sauté for 5 minutes until they achieve a golden hue without becoming overly moist, making sure to turn them regularly.
Stock & Pepper. Pour in the vegetable or chicken stock together with the black pepper and bring it to a boil. Reduce the heat, cover the saucepan with a lid, and let it simmer for approximately 20 minutes, or until the vegetables have become tender.
Strain and Whiz. Once ready, transfer the soup into a food processor and blend until it reaches a smooth consistency, or you can use a handheld stick blender for this purpose.
Add the cream. Return the blended soup to the saucepan over medium heat and stir in the soy sauce and most of the cream. Season to your liking with salt and freshly ground black pepper.
Serve with cream & garlic. Then, serve the soup in warm bowls. Drizzle the remaining cream on top and garnish with a scattering of parsley to complete the dish.

Tips

This soup can be made up to 2 days ahead and freezes well.

Variations

There are several variations you can try to add different flavours and textures. Here are some ideas:

Classic Chestnut Mushroom Soup: Use chestnut mushrooms, onions, garlic, and vegetable or chicken broth. Season with salt, pepper, and fresh herbs like thyme or rosemary. Add cream to serve for a hearty creamy version.
Wild Mushroom and Chestnut Soup: Combine chestnut mushrooms with a variety of wild mushrooms like shiitake, oyster, or chanterelles. Add shallots, garlic, and a mix of vegetable and mushroom broth. Fresh herbs like thyme, sage, and parsley enhance the earthy flavours.
Creamy Chestnut Mushroom and Potato Soup: In addition to chestnut mushrooms, include diced potatoes for a thicker, heartier soup. Cream or milk can be used to create a creamy texture.
Chestnut Mushroom and Leek Soup: Combine chestnut mushrooms with sautéed leeks and onions. Vegetable or chicken broth forms the base, and you can add a touch of white wine for extra flavor.
Spiced Chestnut Mushroom Soup: Add warming spices like cumin, coriander, and paprika for a more exotic twist. Finish with a dollop of yogurt or sour cream for creaminess.
Chestnut Mushroom and Roasted Garlic Soup: Roast garlic cloves and blend them with sautéed chestnut mushrooms and onions. Vegetable or chicken broth is added, and you can drizzle olive oil and fresh thyme for garnish.
Chestnut Mushroom and Bacon Soup: Include crispy bacon bits for a smoky, savory flavor. Add a dash of cream or half-and-half for richness.
Chestnut Mushroom and Chestnut Soup: Combine chestnut mushrooms with roasted or boiled chestnuts for a double chestnut delight. Vegetable or chicken broth provides the base.
Herbed Chestnut Mushroom Soup: Enhance the flavor with fresh or dried herbs like tarragon, dill, or chives.
Asian-inspired Chestnut Mushroom Soup: Use soy sauce, ginger, and garlic for a more umami-packed broth. Add tofu or thinly sliced bok choy for an Asian touch.

How to serve Mary Berry chestnut mushroom soup?

This chestnut mushroom soup is best served hot in warm soup bowls. Drizzle a little extra cream on top and sprinkle freshly chopped parsley over the soup for a beautiful presentation. Pair it with crusty bread or a side salad for a complete and satisfying meal.

Storing the mushroom soup

This soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat it gently on the stovetop until warmed through. It can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.