Mary berry Somerset Mushroom Soup
Mary berry Somerset Mushroom Soup
This recipe for Somerset mushroom soup is a hearty and flavorful dish, perfect for a light lunch or comforting dinner.
Yields: 4-6 servings Calories per Serving: 109-73 (depending on the type of stock used)
Ingredients:
- 30 g (1 oz) butter
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 500 g (1 lb) mushrooms, sliced (any variety or a combination)
- 1.25 litres (2 pints) vegetable or chicken stock
- 150 ml (1/4 pint) dry white wine
- 2 tsp chopped fresh marjoram
- 1 tsp chopped fresh thyme
- Salt and black pepper to taste
Instructions for Mary berry Somerset Mushroom Soup:
- Sauté the Aromatics: Melt the butter in a large saucepan over medium heat. Add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until softened but not browned.
- Cook the Mushrooms: Add the sliced mushrooms and cook, stirring occasionally, for 10 minutes. The mushrooms will release their liquid and start to brown slightly.
- Simmer the Soup: Pour in the stock and white wine, then add the marjoram and half of the thyme. Season with salt and pepper to taste. Bring the soup to a boil, then cover, reduce heat, and simmer gently for 10 minutes, or until the mushrooms are tender.
- Serve and Enjoy: Taste the soup for seasoning and adjust if needed. Serve hot, sprinkled with the remaining fresh thyme.
Tips:
- For a richer flavor, you can use heavy cream instead of some of the stock. Add it after simmering the soup with the stock and wine.
- If you don’t have fresh marjoram, you can substitute 1/2 teaspoon of dried marjoram.
- This soup is also delicious with a dollop of crème fraîche or sour cream on top.
- Store leftover soup in an airtight container for up to 3 delicious days!
