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Gordon Ramsay Mushroom Soup

Gordon Ramsay Mushroom Soup
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A velvety, intensely earthy mushroom soup with a deep umami flavor, enriched with cream and a hint of truffle oil. The silky texture and robust forest-like taste make it a comforting yet elegant starter.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion (about 8 oz), finely diced
  • 2 cloves garlic, minced
  • 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced 1/4-inch thick
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 cup dry sherry or white wine
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon truffle oil (optional), for drizzling
  • Fresh chives, finely chopped, for garnish

Instructions

  1. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil, swirling until the butter melts and foams, then the foam subsides — this indicates the butter is hot enough without browning.
  2. Add the finely diced onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent (about 2-3 minutes). Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Increase heat to medium-high and add all the sliced mushrooms in a single layer (work in batches if needed to avoid crowding). Season with kosher salt and black pepper. Cook undisturbed for 3-4 minutes to allow mushrooms to release their liquid and develop a deep golden-brown color — do not stir too early or they will steam.
  4. Stir the mushrooms, then continue cooking for another 4-5 minutes until they are deeply browned and have reduced in volume by half. You should see a rich, dark fond (browned bits) forming on the bottom of the pot — this is where the flavor lies.
  5. Add the chopped thyme and stir for 30 seconds until fragrant. Deglaze the pot by pouring in the dry sherry or white wine, scraping the bottom with a wooden spoon to release all the browned bits. Cook for 1-2 minutes until the liquid is nearly evaporated.
  6. Pour in the broth and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer uncovered for 15 minutes, allowing the flavors to meld and the mushrooms to become very tender.
  7. Remove the pot from heat. Use an immersion blender (or carefully transfer in batches to a countertop blender) to puree the soup until completely smooth and velvety. For a silky texture, blend for at least 60 seconds until no bits remain.
  8. Return the pot to low heat and stir in the heavy cream. Warm gently for 2-3 minutes until steaming — do not boil or the cream may curdle. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Ladle the soup into warm bowls. Drizzle each serving with a few drops of truffle oil (if using) and garnish with a pinch of fresh chives. Serve immediately with crusty bread or croutons.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze: Transfer to freezer-safe containers (leave 1-inch headspace) and freeze for up to 3 months. Thaw overnight in the fridge. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming (about 5-7 minutes). Add a splash of broth or water if too thick. Do not use high heat to avoid curdling the cream.

Nutrition

Keywords: mushroom soup, Gordon Ramsay mushroom soup, cream of mushroom, earthy soup, wild mushroom soup, easy mushroom soup, fall soup, starter, vegetarian soup, umami soup, truffle oil soup

Find it online: https://britishrecipes.uk/gordon-ramsay-mushroom-soup/