Mary Berry’s Easy Mushroom Soup For Soup Maker
Are you in search of a delicious soup that’s quick and easy to make? Look no further! Perfectly suited for a soup maker machine, this delectable dish of creamy mushrooms and flavorful seasonings will have your family asking for seconds. So get out your soup maker today, and let’s whip up some mushroom soup!
The Best Somerset Mushroom Soup
Are you tired of heavy, cream-based soups that leave you feeling weighed down? Look no further than Somerset mushroom soup for the perfect combination of flavour and lightness. This soup is the perfect choice for soup makers, as it is easy to prepare and bursts with a delicious mushroom taste.
The best part? There are no potatoes or cream needed to achieve this delicious flavour, making it a healthier option than traditional mushroom soups. You can always add a swirl of cream to garnish. Give your taste buds a treat with this amazing and satisfying soup.
How Many Calories In Mushroom Soup
A homemade mushroom soup made with fresh ingredients and no cream and potatoes is approximately 169 calories per serving, while a store-bought can of cream of mushroom soup could contain up to 200 calories or more.
What Type Of Mushrooms Do I Need For Soup?
If you’re gearing up to make some mushroom soup in your soup maker, you might be wondering what type of mushrooms to use to get the best flavour and texture. Well, the answer is that you have a lot of options! I used chestnut mushrooms in this recipe. Some popular types of mushrooms for soup are:
- Button
- Chestnut
- Shiitake
- Portobello
- Cremini
- Oyster
Each of these varieties has a unique flavour that can enhance your soup in delicious ways. For instance, shiitake mushrooms have a meaty, umami flavour that complements rich broths, while oyster mushrooms have a delicate, almost seafood-like taste. Experiment with different combinations until you find the perfect blend for your taste buds! Mushrooms are great addition in Tom Yum Soup.
Ingredients
For 4-6 servings, you will need the following. Half the quantities for 2 -3 servings.
- 30 g Butter
- 1 Onion (Finally Chopped)
- 1 Clove of garlic (Crushed)
- 500 g Mushrooms
- 1.2 litres of Vegetable Stock (or chicken stock)
- 150 ml Dry White White
- 2 tsp Oregano (Chopped fresh or dried)
- 1 tsp Thyme (Chopped fresh or dried)
- Salt and Pepper (to season)
How to make mushroom soup for the soup maker
Leftover soup
If you’re a fan of mushroom soup made with your trusty soup maker, you know how great it is to have a batch ready to go whenever you’re in the mood for something warm and comforting. But what do you do with all the leftovers? Don’t worry, storing soup is easy!
First, let the soup cool to room temperature. Then, transfer it to an airtight container—glass or plastic both work well. Label the container with the date so you know when you made it. Finally, store the soup in the fridge for up to 3-4 days or in the freezer for up to 3 months. When you’re ready to enjoy your leftovers, simply heat them up in a pot or microwave, and you’re good to go. It’s so convenient and tasty that you might just find yourself making a bigger batch next time!
Mary Berry’s Easy Mushroom Soup For Soup Maker
Equipment
Ingredients Â
- 30 g Butter
- 1 Onion (Finally Chopped)
- 1 Clove of garlic (Crushed)
- 500 g Mushrooms
- 1.2 litres Vegetable Stock (or chicken stock)
- 150 ml Dry White White
- 2 tsp Oregano (Chopped fresh or dried)
- 1 tsp Thyme (Chopped fresh or dried)
- Salt and Pepper (to season)
InstructionsÂ
- Optional : Melt the butter in a frying pan and add the onion and garlic until soft.
- Alternatively: Add all the ingredients to the soup maker and set to smooth setting.
- When it's just about done, taste, and add more salt and pepper if needed.
- Serve hot, add a swirl of cream and sprinkle with any leftover thyme to garnish.
