Gordon Ramsay Mushroom Soup Recipe

Discover the magic of Gordon Ramsay’s Mushroom Soup, which is a delightful fusion of white and Swiss Brown/Cremini mushrooms. In just 30 minutes, whip up this cozy dish serving four. Experience the richness and creaminess that redefine homemade comfort.

💗 Why You’ll Love Mushroom Soup Recipe:

• Rich Mushroom Blend: Enjoy a flavorful mix of white and Swiss Brown/Cremini mushrooms, creating a deep and satisfying taste.
• Subtle Garlic and Onion Base: Delicate garlic and onion, sautéed in butter, provide a nuanced foundation without overpowering the mushrooms.
• Intensive Mushroom Cooking: Despite not browning, a focused 10-minute cooking process enriches the mushrooms’ savory essence.

❓ What Is Gordon Ramsay Mushroom Soup Recipe?

Gordon Ramsay’s mushroom soup includes sautéed mushrooms, garlic, onions, chicken stock, salt, pepper, and cream, blended until smooth and garnished with fresh herbs.

📜 Gordon Ramsay Mushroom Soup Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 14 ounces white mushrooms 
• 7 ounces Swiss Brown/Cremini mushroom 
• 3 1/4 cups vegetable stock (bonus points for homemade veg stock! , or chicken stock
• 1/4 teaspoon salt, cooking/kosher
• 1/8 teaspoon black pepper
• 3/4 cup crème fraiche or cream (any full-fat) 

Garnishes

• Croutons 
• Cream or extra virgin olive oil , for drizzling
• Parsley (roughly chopped), chervil (if you’re feeling a bit fancy), or thyme leaves
• Bread for dunking

🍵 How To Make Gordon Ramsay Mushroom Soup

1. Slice the mushrooms four times, then dice them into three or four pieces.
2. In a big pot, melt the butter over medium-high heat. Put in the garlic and onion. For three minutes, cook until it gets soft but not brown.
3. After you add the mushrooms, cook for 10 minutes while turning often. It’s too crowded in the pot for them to brown, so don’t bother. We don’t need color.
4. Salt and pepper should be added. Bring to a boil, then turn down the heat to medium and let it cook slowly for 15 minutes without a lid.
5. Add the cream or crème fraiche and stir it in. Then let it cook for another 5 minutes.
6. Pull the lid off of the blender and cover the hole for the food with a folded tea towel (Note 5). Blend until the mixture is smooth.
7. Go back to the pot and simmer for one or two minutes, until most of the bubbles that formed when you blended have gone away and the soup is hot.
8. Pour into bowls. Add some extra virgin olive oil or cream, croutons, and parsley or, if you’re feeling fancy, chervil to the top. Don’t forget bread to dip it in!

💭 Recipe Tips

• Use a combination of white and Swiss Brown/Cremini mushrooms for a richer flavor profile. Dice them into small, uniform pieces for consistent cooking.
• Melt butter over medium-high heat and sauté garlic and onion for about three minutes. Be cautious not to brown them, preserving a subtle flavor.
• Cook mushrooms for 10 minutes, turning frequently. Although they won’t brown due to crowding, concentrate on enhancing their robust flavor.

🍚 What To Serve with Mushroom Soup?

Pair mushroom soup with warm crusty bread or a grilled cheese sandwich for a comforting combo add a side salad or go heartier with roasted veggies, rice, or quinoa enhance flavor with pasta, herb-infused croutons, sautéed greens, or cheese and herb biscuits.

🎚 How To Store Mushroom Soup?

• In the fridge: Store Mushroom Soup in an airtight container for up to 3-4 days.
• In the freezer: Freeze Mushroom Soup in a freezer-safe container for up to 2-3 months, allowing it to thaw in the refrigerator before reheating.

🥵 How To Reheat Mushroom Soup?

• In the microwave: Cover Mushroom Soup with a microwave-safe lid or plastic wrap and reheat for 1 minute, stirring occasionally, until warm to your liking. 
• On the stove: In a saucepan, reheat Mushroom Soup over medium heat for 2 minutes, stirring occasionally.

FAQ’S

Gordon Ramsay Mushroom Soup Recipe

Erin Table for Seven

Discover the magic of Gordon Ramsay’s Mushroom Soup, which is a delightful fusion of white and Swiss Brown/Cremini mushrooms. In just 30 minutes, whip up this cozy dish serving four. Experience the richness and creaminess that redefine homemade comfort.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine British

Servings 4

Calories 191 kcal

Ingredients

  

1x2x3x

• 2 tablespoons unsalted butter
• 1 onion chopped
• 2 garlic cloves minced
• 14 ounces white mushrooms
• 7 ounces Swiss brown/cremini mushrooms
• 3 ¼ cups vegetable or chicken stock
• ¼ teaspoon salt cooking/kosher
• ⅛ teaspoon black pepper
• ¾ cup crème fraiche or cream any full-fat cream

Garnishes

• croutons
• cream or extra virgin olive oil for drizzling
• parsley roughly chopped, chervil (if you’re feeling a bit fancy), or thyme leaves
• bread for dunking

Instructions

 

• Slice the mushrooms four times, then dice them into three or four pieces.
• In a big pot, melt the butter over medium-high heat. Put in the garlic and onion. For three minutes, cook until it gets soft but not brown.
• After you add the mushrooms, cook for 10 minutes while turning often. It’s too crowded in the pot for them to brown, so don’t bother. We don’t need color.
• Salt and pepper should be added. Bring to a boil, then turn down the heat to medium and let it cook slowly for 15 minutes without a lid.
• Add the cream or crème fraiche and stir it in. Then let it cook for another 5 minutes.
• Pull the lid off of the blender and cover the hole for the food with a folded tea towel. Blend until the mixture is smooth.
• Go back to the pot and simmer for one or two minutes, until most of the bubbles that formed when you blended have gone away and the soup is hot.
• Pour into bowls. Add some extra virgin olive oil or cream, croutons, and parsley or, if you’re feeling fancy, chervil to the top. Don’t forget bread to dip it in!

Notes

• Use a combination of white and Swiss Brown/Cremini mushrooms for a richer flavor profile. Dice them into small, uniform pieces for consistent cooking.
• Melt butter over medium-high heat and sauté garlic and onion for about three minutes. Be cautious not to brown them, preserving a subtle flavor.
• Cook mushrooms for 10 minutes, turning frequently. Although they won’t brown due to crowding, concentrate on enhancing their robust flavor.

Nutrition

Calories: 191kcalCarbohydrates: 13gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 40mgSodium: 933mgPotassium: 640mgFiber: 2gSugar: 7gVitamin A: 851IUVitamin C: 5mgCalcium: 67mgIron: 1mg

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