Mushroom, Mustard and Madeira Soup
Cozy Up with Creamy Mushroom Soup: A European Classic
As the days get shorter and the evenings cooler, there’s nothing quite as comforting as a warm bowl of soup. And when it comes to comforting soups, our Mushroom Soup recipe is a true standout. This isn’t just any mushroom soup; it’s a deeply flavourful, creamy delight inspired by European culinary traditions. We’ve perfected this recipe to deliver a restaurant-quality experience right in your own kitchen.
This soup is surprisingly easy to make, despite its sophisticated taste. The key is using a combination of chestnut mushrooms for their earthy flavour and a touch of dried porcini powder (optional, but highly recommended!) to amplify the mushroom intensity. The Madeira or Oloroso sherry adds a subtle sweetness and complexity that elevates the soup to another level.
We’ve focused on creating a velvety smooth texture, achieved by blending the soup and gradually adding back the reserved stock. The final touch – a swirl of cream and crispy fried mushrooms – adds a touch of luxury and visual appeal.
Why You’ll Love This Recipe:
- Comforting & Flavourful: A truly satisfying soup for cold days.
- Easy to Make: Simple steps for a restaurant-quality result.
- Versatile: Perfect as a starter, light lunch, or cozy dinner.
- European Inspired: A taste of classic European cuisine.
Tips for the Best Mushroom Soup:
- Mushroom Variety: While chestnut mushrooms are our go-to, feel free to experiment with other varieties like cremini or shiitake.
- Stock Quality: Using a good quality mushroom or vegetable stock is crucial for flavour.
- Blending: Don’t be afraid to blend the soup until it’s perfectly smooth. This is key to achieving that luxurious texture.
- Garnish: The fried mushrooms and cream are essential for adding visual appeal and a final burst of flavour.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with olive oil or a vegan butter alternative, and replace the cream with coconut cream or a plant-based alternative.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving. Add the fried mushrooms just before serving to maintain their crispiness.
Q: What if I don’t have Madeira or Oloroso sherry?
A: You can substitute with dry sherry, marsala wine, or even a splash of white wine. If you prefer not to use alcohol, simply omit it.
Q: Can I use dried mushrooms instead of porcini powder?
A: Yes, you can! Rehydrate about 20g of dried porcini mushrooms in hot water for 30 minutes, then chop them finely and add them to the soup along with the other mushrooms. Remember to strain the soaking liquid and add it to the stock for extra flavour.
We hope you enjoy this delicious and comforting Mushroom Soup! It’s the perfect way to warm up on a chilly day and impress your family and friends.
Mushroom Soup
Ingredients
- 75 g Butter
- 1 medium Onion finely chopped
- 1 large Garlic Clove finely chopped
- 500 g Chestnut Mushrooms
- 2 tablespoons Madeira or Oloroso Sherry
- 1 teaspoon Dried Porcini Powder optional
- 1 litre Mushroom or Vegetable Stock
- 1 medium Potato peeled and sliced
- 2 teaspoons Whole Grain Mustard
- to taste Sea Salt
- to taste Black Pepper
- to taste Lemon Juice
- to serve Double/Heavy Cream
Instructions
- Heat the butter in a large saucepan or casserole and add the chopped onion and garlic. Cook over a low heat until soft.
- Wipe the mushrooms clean, trim the stalks and thinly slice, reserving a good few slices for the garnish. Tip the remaining mushrooms into the butter, stir and cook for about 15 minutes until the mushrooms are brown and the liquid has all but evaporated. Stir in the Madeira or sherry and the porcini powder if using.
- Add the stock, bring to the boil then add the sliced potato. Simmer until the potato is soft.
- Strain, reserving the liquid and blitz in a blender or food processor, gradually adding back the reserved liquid until you have a smooth soup. Return to the pan, add the mustard and reheat gently without boiling.
- Check the seasoning, adding salt, pepper and lemon juice to taste.
- To serve, fry the reserved mushroom slices in butter. Serve the soup with a swirl of cream and the fried mushrooms.
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