Comfort in a Bowl: Delia Smith Mushroom Soup Recipe

Mushroom soup has always been a staple in every kitchen, especially during those cooler months when all you crave is something warm, comforting, and deeply flavorful. Inspired by the wonderful Delia Smith, whose recipes have guided me through many culinary adventures. This recipe elevates the humble mushroom into a rich, creamy delight that’s perfect for a cozy lunch or an elegant starter. Served with crusty bread, it’s an embrace in a bowl, combining the earthy depth of mushrooms with the lightness of cream and the aromatic lift of onions and garlic.

What Is Mushroom Soup Made Of?

Mushroom soup is made of simple, wholesome ingredients. It starts with butter, where onions and garlic are sautéed until soft. Then, lots of finely chopped mushrooms are added. They’re the heart of the soup, giving it a rich, earthy taste. Flour is sprinkled in to thicken everything up. Hot chicken or vegetable stock is poured in next, creating the soup’s liquid base. A bay leaf is added for extra flavor. Near the end, a splash of cream is stirred in for creaminess. Optional parsley can be sprinkled on top for a fresh touch. These ingredients come together to make a comforting bowl of mushroom soup.

How To Make Delia Smith’s Mushroom soup Recipe Overview

This mushroom soup recipe is designed to serve about 6 people, making it ideal for a family meal or a small gathering. The cooking process takes roughly 45 minutes from start to finish, ensuring you can have a delicious, soul-soothing dish on the table without spending all day in the kitchen. The essence of this soup lies in its simplicity and the quality of its ingredients. By finely chopping the mushrooms and blending them with a homemade chicken stock, you create a texture and flavor that’s both rich and comforting. A touch of cream adds a luxurious smoothness, while a sprinkle of parsley introduces a fresh contrast that elevates the entire dish.

Ingredients

• Butter: 120g
• Onions: 3 medium, roughly chopped
• Garlic cloves: 2, crushed
• Mushrooms: 700g, finely chopped (mix of chestnut and button recommended)
• Plain flour: 3 tbsp
• Hot chicken stock: 1.2l
• Bay leaf: 1
• Single cream: 5 tbsp
• Flat-leaf parsley: A generous handful, roughly chopped (optional)

Instructions

1. Prep the Ingredients: Begin by cleaning your mushrooms with a damp cloth and finely chopping them. Roughly chop the onions and crush the garlic cloves.
2. Sauté the Base: In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until they are soft and translucent, about 5-7 minutes.
3. Cook the Mushrooms: Add the finely chopped mushrooms to the pot, stirring frequently. Cook until they’ve released their moisture and started to brown slightly, about 10 minutes.
4. Thicken the Soup: Sprinkle the flour over the mushroom mixture, stirring well to combine. Cook for another 2 minutes to remove the raw flour taste.
5. Add the Stock: Gradually pour in the hot chicken stock, stirring continuously to avoid lumps. Add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes.
6. Blend (Optional): For a smoother soup, remove the bay leaf and use an immersion blender to puree the soup to your desired consistency.
7. Finish with Cream: Remove the pot from the heat and stir in the single cream. Adjust seasoning with salt and pepper to taste.
8. Serve: Ladle the soup into bowls and, if using, garnish with chopped parsley. Serve immediately with slices of crusty bread on the side.

Also Try: Delia Smith Carrot and Coriander Soup Recipe

Nutritional Value (per serving)

FAQs

Is mushroom soup good for health?

Mushroom soup is good for health. It’s low in calories and high in nutrients. Mushrooms are rich in vitamins, minerals, and antioxidants. These help boost your immune system. The soup is also a good source of fiber. This can aid digestion and make you feel full. Adding vegetables like onions and garlic increases its health benefits. They have anti-inflammatory properties. However, watch the cream and butter if you’re watching your fat intake. Overall, it’s a healthy choice when made with care.

Why is my mushroom soup tasteless?

Your mushroom soup might taste bland for a few reasons. Maybe you didn’t use enough mushrooms. More mushrooms mean more flavor. Not seasoning enough is another reason. Salt brings out the taste. Cooking mushrooms and onions enough is key. They need to brown for depth. Using water instead of broth can make it tasteless too. Broth adds richness. Lastly, fresh herbs and a bit of cream can boost flavor. Try these tips to make your soup taste better.

What gives soup rich flavor?

To give soup a rich flavor, start with a base of sautéed onions and garlic. These add depth. Using a good quality broth, like chicken or vegetable, is key. It’s better than water. Browning meat or vegetables before adding them can also enhance the taste. Fresh herbs and spices bring out unique flavors. A splash of cream or a dab of butter can add richness. Finally, letting the soup simmer allows the ingredients to meld together, creating a full-bodied flavor.

Can I use a different type of mushroom?

Yes, you can use different types of mushrooms in your recipes. Each kind of mushroom has its own unique flavor and texture. For example, shiitake mushrooms add a rich, earthy taste. Portobello mushrooms are meaty and great for hearty dishes. Button mushrooms are mild and versatile. Mixing different mushrooms can create a complex flavor profile. Just remember, some mushrooms have stronger flavors than others. So, think about the taste you want in your dish before choosing your mushrooms.

Is it possible to freeze this soup?

Yes, you can freeze this soup. Freezing works well for most mushroom soups. To freeze, let the soup cool down after cooking. Then, pour it into airtight containers or freezer bags. Leave some space at the top because the soup will expand as it freezes. Label the containers with the date. When you’re ready to eat, thaw the soup in the refrigerator overnight. Reheat it on the stove over low heat, stirring occasionally. Sometimes, the texture might change slightly, but it will still taste good.

Conclusion

This mushroom soup recipe is a testament to the beauty of simplicity in cooking. With just a handful of ingredients and a few steps, you can create a dish that’s both comforting and elegant. Whether you’re serving it as a starter for a dinner party or enjoying a bowl for lunch on a chilly day, this soup is sure to satisfy. Enjoy the process of cooking, the warmth it brings to your kitchen, and the joy.

Delia Smith Mushroom Soup Recipe

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Total Time 45 minutes mins

Course Soup

Cuisine British

Servings 6 People

Ingredients

  

• Butter: 120g
• Onions: 3 medium roughly chopped
• Garlic cloves: 2 crushed
• Mushrooms: 700g finely chopped (mix of chestnut and button recommended)
• Plain flour: 3 tbsp
• Hot chicken stock: 1.2l
• Bay leaf: 1
• Single cream: 5 tbsp
• Flat-leaf parsley: A generous handful roughly chopped (optional)

Instructions

 

• Prep the Ingredients: Begin by cleaning your mushrooms with a damp cloth and finely chopping them. Roughly chop the onions and crush the garlic cloves.
• Sauté the Base: In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until they are soft and translucent, about 5-7 minutes.
• Cook the Mushrooms: Add the finely chopped mushrooms to the pot, stirring frequently. Cook until they’ve released their moisture and started to brown slightly, about 10 minutes.
• Thicken the Soup: Sprinkle the flour over the mushroom mixture, stirring well to combine. Cook for another 2 minutes to remove the raw flour taste.
• Add the Stock: Gradually pour in the hot chicken stock, stirring continuously to avoid lumps. Add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes.
• Blend (Optional): For a smoother soup, remove the bay leaf and use an immersion blender to puree the soup to your desired consistency.
• Finish with Cream: Remove the pot from the heat and stir in the single cream. Adjust seasoning with salt and pepper to taste.
• Serve: Ladle the soup into bowls and, if using, garnish with chopped parsley. Serve immediately with slices of crusty bread on the side.

Keyword delia smith mushroom soup, Mushroom Soup Delia