Chestnut Mushroom Soup - Mary Berry New Recipe
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!
Ingredients
- 55 grams 2 ounces unsalted butter
- 1 tablespoon sunflower oil
- 2 onions finely chopped
- 2 celery sticks diced
- 1 garlic clove finely grated or crushed
- 1 kilogram 2 pounds 4 ounces chestnut mushrooms, sliced
- 700 millilitres 1¼ pints chicken or vegetable stock
- 2 tablespoons soy sauce
- 150 millilitre ¼ pint double cream
- 3 tablespoons freshly chopped parsley
- salt and freshly ground black pepper
Instructions
- 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.