Gordon Ramsay Mushroom Soup Recipe

This Gordon Ramsay Mushroom Soup is a rich and earthy recipe, which is made with white mushrooms and Cremini mushrooms. It’s the ultimate comfort food recipe, ready in about 40 minutes.

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Gordon Ramsay Mushroom Soup Ingredients

• 30g unsalted butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 400g white mushrooms
• 200g Swiss Brown/Cremini mushrooms
• 750ml vegetable stock (or chicken stock)
• 1/4 tsp salt (cooking/kosher)
• 1/8 tsp black pepper
• 180ml crème fraîche or full-fat cream
• Croutons (for garnish)
• Extra virgin olive oil or cream (for drizzling)
• Fresh parsley (roughly chopped), chervil, or thyme leaves
• Bread (for dunking)

How To Make Gordon Ramsay Mushroom Soup

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for about 3 minutes until softened and fragrant.
2. Cook the Mushrooms: Chop the mushrooms into small chunks and add them to the pot. Cook for about 10 minutes, covering the pot at first to let them sweat, then stirring occasionally until they have released their liquid and softened.
3. Simmer with Stock: Pour in the vegetable or chicken stock, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 15 minutes to allow the flavors to meld and the liquid to reduce slightly.
4. Add Cream and Blend: Stir in the crème fraîche or heavy cream and let the soup simmer for another 5 minutes. Carefully transfer the hot soup to a blender (working in batches if necessary) and blend until it is completely smooth.
5. Finish and Serve: Return the blended soup to the pot. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with croutons, a drizzle of olive oil, and fresh herbs.

Recipe Tips

• How do you get a super smooth, restaurant-quality soup? For the silkiest texture, use a high-speed blender. It’s also important to blend the soup in small batches to avoid dangerous splattering and to ensure every bit gets puréed. If your blender isn’t top-tier, you can strain the soup through a fine-mesh sieve after blending.
• Should I brown the mushrooms? No. For this elegant soup, you want to gently sweat the mushrooms to release their delicate, earthy flavor. You’re not looking for the deep, steakhouse-style umami that comes from browning.
• Why simmer the soup uncovered? Simmering the soup without a lid allows some of the water content to evaporate. This slightly reduces the soup, which concentrates the mushroom flavor and gives the final product a richer body.
• Why should I taste the soup again after blending? The process of blending can sometimes mute flavors. It’s always a good idea to give the soup a final taste after it’s been puréed and returned to the pot, as you might find it needs an extra pinch of salt or pepper.

What To Serve With Mushroom Soup

This elegant soup is a wonderful starter or light meal. It’s perfect with:

• Crusty bread or a warm baguette for dipping
• Homemade croutons for crunch
• A simple grilled cheese sandwich
• A light salad with a vinaigrette dressing

How To Store Mushroom Soup

Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, being careful not to let it boil. Freeze: This soup freezes well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mushroom Soup Nutrition Facts

• Calories: 83 kcal
• Protein: 4g
• Fat: 5g
• Carbohydrates: 6g
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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