Gordon Ramsay Mushroom Soup Recipe: In this post, we’ll share 3 recipes of Gordon Ramsay’s favorites.
Gordon Ramsay Mushroom Soup Recipe
This mushroom soup recipe is simple and delicious. You can serve it warmed up as is, or chilled and then with some crusty bread toasted by the fire.
2 tbsp olive oil
½ red onion, diced small
4 cloves garlic, diced small
8 oz cream cheese, cubed into pieces (or mascarpone) (200g) (we use Philadelphia) – we substituted half and half cream and mascarpone for the cream cheese as we found this was too thick with the full 200g of cream cheese/whipped topping. We also added a little extra chicken stock.
3 medium carrots, diced into large pieces (around 100g) (we did not include the carrots in our version as we had it mostly as a side dish to go with our mains instead of soup. We do recommend including the carrots in this recipe as it really adds to the soup and is very tasty.)
2 tbsp flour
1 tsp dried thyme (or 1/4 cup fresh leaves if you have them)
Salt and pepper, to taste
3 cups chicken stock (or vegetable stock) – We used a homemade version instead of canned. We find that a homemade stock tends to be less salty than canned stocks tend to be. As for the salt, we found we added more than we usually would, but that is mostly because we like our food to have lots of flavor. It can always be adjusted down or toned down by reducing or removing some salt from the next steps before adding in your mushrooms.
1/2 cup dry Marsala or white wine
2 tbsp white truffle oil (we used this version of howtoabroad.com )
Heat olive oil over medium heat, add onions and garlic and saute until translucent. Add cream cheese cubes to the pan and stir around until they are all melted into the sauce. In a small mixing bowl, combine flour with thyme, salt and pepper to taste and whisk together in a mixture of a few tablespoons of chicken stock. Stir into the onions, garlic and cream cheese mixture. Bring soup mixture to boil then reduce fire down on your stove or remove from the heat altogether for five minutes. Return soup to heat and add carrots and Marsala. Cook for a few more minutes until carrots are softened. Add in the truffle oil and let cook for a few more minutes, then remove from the heat and let cool. Just before serving, season to your taste with salt and pepper to your liking.
As an optional step you can either strain your soup (we left it a little thick) or puree it with an immersion blender (or food processor if you prefer).
Tips/Pairing: Cold Mushroom Soup is great as a starter to an any main course meal or as a light meal on its own. The red wine gives the soup a delicious sweet taste that is delightful with the mushrooms. We’d recommend grilled or roasted salmon, swordfish, pork chops, lamb, chicken and beef to go with this soup. The cheese adds in a whole different flavor than the typical tomato based bloody marys and it’s very easy to make a few bowlfuls.
Options/Alternatives: This soup is really easy to bulk up with extra ingredients. If you decide on a topping of grilled bread or croutons (with melted cheese on top) it would really add another dimension to your appetite. Adding in more cream cheese and using mascarpone makes this soup taste even richer. If you like spicy add a few shakes of cayenne pepper to your simmering soup base to kick it up a notch.
This mushroom soup is tasty, easy and delicious. It’s the perfect recipe for the autumn season. If you want to get creative with this recipe, try adding in some wood ear mushrooms or maitake!
This recipe serves eight as the main course or up to twelve as a starter.
Ingredients* for 8 people:
– 1 Tbsp. butter
– 2 Tbsp. olive oil
– 2 pounds of mixed mushrooms, trimmed and sliced
– 1 onion, finely chopped
– 3 cloves garlic, finely chopped
– 1/2 cup of white wine or vermouth
– 4 cups chicken stock or vegetable stock*
– Sea salt & ground black pepper to taste*
*This is a vegan recipe so if you want to make it vegan use vegetable stock! It’s still delicious. :)*
Ingredients for 12 people:
3 Tbsp. butter 6 Tbsp. olive oil 1 1/2 pounds of sliced mixed mushrooms 1 large onion, finely chopped 5 cloves garlic, finely chopped 1/2 cup white wine or vermouth 4 cups chicken stock or vegetable stock*
– Sea salt & ground black pepper to taste*
In a large frying pan over medium heat, melt the butter and oil together. Add the onions and saute until soft and translucent. Add the garlic and saute for one to two minutes.
Add the mushrooms and saute until they are cooked through. Pour in the wine or vermouth and mix well with all ingredients in a large pot, making sure there is enough stock for all ingredients. (A large pot should be at least 9 inches in diameter.)
Add the sea salt and ground black pepper to taste.
If necessary, place the pot into the oven on preheat to keep warm. Set a timer for 40 minutes.
After 40 minutes, start tasting every 10 minutes and add more stock as needed. This soup has a tendency to curdle in warmer temperatures so it may benefit from more stock being added at a certain point during cooking.
Allow the soup to sit for an additional 10 minutes and serve hot.
This vegan soup recipe is designed to be served at room temperature. It is a wonderful simple dish that can be enjoyed any time of year! Also, feel free to add any other vegetables such as celery or potatoes!*
To see the 3rd recipe, Q&A, posible ingredients substitutions click the “Next” button