Gordon Ramsay’s mushroom soup-I’ll just say this: you have to try it. It is seriously next level. It is rich, creamy and packed with all the flavours that make it feel both comforting and fancy at the same time. Honestly, I always make this, and it never fails to impress.

The first time I had it was at my grandmother‘s house. I had just arrived there one evening, and somebody placed a bowl of the most incredible-smelling soup in front of me. One spoonful in, and I was hooked. Looking at my expression, my sister grinned and said, “It’s Gordon Ramsay‘s recipe. You should try making it yourself.”
And then what? The next day, mushrooms were sizzling in a pan in my kitchen. And before I knew it, I had my very own home-made version of Gordon Ramsay soup.
This recipe is going to impress anyone. It’s a guaranteed showstopper. So, let’s dive in and learn how to make this amazing soup.
Equipment Required
- Cutting board & knife: I prefer to use a cutting board and a knife to chop mushrooms, onions, carrots, celery, and herbs.
- Large pot or saucepan: I cook everything in a heavy-bottomed pot to ensure even heating.
- Wooden spoon or spatula: I like to stir the ingredients using a wooden spatula as they cook, to prevent burning.
- Measuring cups and spoons: I use measuring cups and spoons to measure everything accurately and get the right balance of flavours.
- Blender or immersion blender: To make the soup smooth and creamy, I blend the soup using a blender. If I use an immersion blender, I blend it directly in the pot.
- Ladle: To serve the soup easily, I use a ladle.
- Small bowl: I often use a small bowl to mix crème fraîche or any toppings before garnishing.
Gordon Ramsay Mushroom Soup Ingredients & Substitutions
Note: The ingredients mentioned in this section make 6 portions of Gordon Ramsay’s Mushroom Soup. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.
- 2 Tablespoons All-Purpose Flour: Sometimes for a change, I use cornstarch or blended boiled potatoes to thicken the soup.
- 250 gm Mushroom: I choose button Cremini, or Portobello mushrooms. I have also used rehydrated dried mushrooms for a deeper flavour.
- 1 Cup Onion: I replace onions with shallots or leeks for a milder, sweeter taste.
- 2 Tablespoons Butter: I also use olive oil or ghee in place of butter.
- 1 Tablespoon Thyme: Sometimes, I swap it with oregano, Rosemary or marjoram.
- 2 Tablespoons Chives: I use green onions or finely minced leek greens instead.
- 2 Cloves Minced Garlic: When I don’t have fresh garlic, I replace it with garlic powder or roasted garlic.
- 1 Cup Carrot: For adding the same sweetness in the soup, sometimes I use parsnips or sweet potatoes, instead of carrots.
- 3 Tablespoons Crème Fraiche: I substitute it with sour cream, heavy cream or greek yoghurt sometimes.
- ½ Cup Diced Celery Stalk: I sometimes substitute fennel or bell peppers for celery.
- 3 Tablespoons Olive Oil: I replace olive oil with avocado oil, canola oil or sometimes melted butter.
- 500 ml Vegetable Broth: Sometimes I like swapping it with chicken broth or home-made mushroom broth.
- Salt: I like to use soy sauce or miso paste for extra umami flavour.
- Pepper: I replace it with white pepper or chilli flakes if I want to add some heat.
- 30 ml White Wine: For the acidity, I use apple cider vinegar, lemon juice, or grape juice in place of white wine.10 gm Parsley: I swap it with cilantro, basil or dill.
Preparation & Cooking Time
Preparation Time | Cooking Time | Total Time |
---|---|---|
20 Minutes | 30 Minutes | 50 Minutes |
How To Make Gordon Ramsay Mushroom Soup At Home
Step 1
Place a large pot over medium-high heat on an induction or stovetop. Pour in the olive oil and let it warm up.
Step 2
Add finely chopped onion to the pot and sauté for about 2–3 minutes until it turns soft and translucent.
Step 3
Stir in the chopped garlic and carrot, letting them cook for another few minutes.
Step 4
Toss in the chopped celery while stirring to combine with the other vegetables.
Step 5
Once the vegetables begin to soften, add the mushrooms and let them cook for 2–3 minutes, stirring occasionally.
Step 6
Add the vegetable broth to the pot, stirring to combine.
Step 7
Sprinkle in salt and pepper to taste.
Step 8
Let the mixture simmer for a few minutes
Step 9
In a separate pan, melt the butter over medium heat.
Step 10
Once melted, add the flour and stir continuously until well combined.
Step 11
Now, pour white wine into the pan to make the white sauce.
Step 12
Stir continuously until it thickens into a smooth sauce.
Step 13
Pour the prepared white sauce into the pot with the vegetable mixture and stir well
Step 14
Stir in the crème fraîche to give the soup a rich and creamy texture.
Step 15
Finally, add chopped chives and thyme to enhance the flavor.
Step 16
Your delectable Mushroom Soup is ready to serve.
Expert Tips That I Recommend
- If somehow my soup turns out to be thin, I just let it simmer longer so it thickens up naturally. To fix it right on the spot, if I’m impatient, I mix 1 tbsp cornstarch with 2 tbsp water and stir it in. Magic! Another trick? I blend a bit of the soup and mix it back in- instant creaminess!
- While doing this, if I go overboard and make my soup thicker than required, I just add a little more broth or water, one splash at a time. If I want extra richness, I stir in some milk, cream, or a little more white wine. Hey, it’s a win-win!
- To make sure my soup tastes amazing, I let my mushrooms get nice and golden before adding everything else. I also like to add a little splash of soy sauce or Worcestershire sauce to bring out those deep, savory flavors. And when all else fails, I hit it with some fresh herbs, a pinch of smoked paprika, or even a squeeze of lemon. Flavor explosion!
- If I make the classic mistake of making my soup overly salty, I just add more broth or water to dilute it. If I really mess up the salt amount, I toss in a small boiled potato and let it absorb the excess salt. A little extra crème fraîche or cream also helps balance things out.
- Mushrooms need space to breathe (or at least, to brown). I always make sure to cook them in batches so that they don’t end up soggy. Also, I always crank the heat up a bit at first because mushrooms release water, and I don’t want them drowning in their own juices.
- I always make it a priority to stir my roux (butter + flour mix) well so that it doesn’t get lumpy. If it’s already lumpy, I just strain it before adding it to my soup. No one has to know. Oh, and I always use room-temperature wine. Cold wine + hot pan = instant disaster.
FAQs About Gordon Ramsay Mushroom Soup Recipe
Nutritional Information Per Serving
Gordon Ramsay’s mushroom soup is nutrient-dense, low in calories, and rich in antioxidants, vitamins, and minerals, making it a healthy choice.
Here I have mentioned the nutritional breakdown of Gordon Ramsay’s Mushroom Soup:
Calories | 332 kcal |
Carbohydrates | 36 g |
Protein | 27 g |
Fat | 15 g |
Saturated Fat | 5 g |
Polyunsaturated Fat | 2 g |
Monounsaturated Fat | 6 g |
Trans Fat | 0.2 g |
Cholesterol | 10 mg |
Sodium | 434 mg |
Potassium | 2810 mg |
Fiber | 10 g |
Sugar | 20 mg |
Vitamin A | 4135 IU |
Vitamin C | 26 mg |
Calcium | 53 mg |
Iron | 5 mg |
Gordon Ramsay’s mushroom soup is suitable for vegetarian, low-calorie, low-carb, and Mediterranean diets. However it is not ideal for vegan, dairy-free diets and also does not fit into paleo guidelines. To make this dish more inclusive, altering and changing a few ingredients is required.
Recipe Variations of Gordon Ramsay Mushroom Soup
- Vegan Diet: To make my soup vegan-friendly, I use vegetable broth, replace butter with olive oil, and swap cream for coconut milk or blended cashews.
- Dairy-Free Diet: I follow a dairy-free diet, cooking with olive oil instead of butter and using coconut milk or a dairy-free cream alternative.
- Low-Carb/Keto Diet: I make my soup keto-friendly by sticking to heavy cream and butter while avoiding flour or starch-based thickeners.
- Low-Fat Diet: I use minimal oil to make my soup low in fat and replace cream with a light plant-based alternative or blended cauliflower for creaminess.
- Paleo Diet: When I make soup for someone following a paleo diet, I swap butter for ghee, use coconut cream for richness, and skip flour or dairy-based ingredients.
Storing And Reheating This Recipe
Storing
- Refrigeration: Once my soup cools down, I seal it in an airtight container, pop it into my refrigerator and let it chill there for up to 4 days.
- Freezing: When I’m planning for future cravings, I portion it out, freeze it for up to 3 months. I always remind myself to give it a good stir after thawing as there’s dairy involved because nobody likes a separated soup situation.
Reheating
- Oven Method: I preheat the oven to 300°F (150°C), pour the soup into an oven-safe dish, cover it up well, and let it heat for 15–20 minutes, stirring halfway through for good measure.
- Stove Method: I consider this the best way to reheat my soup. I warm it over low to medium heat, stirring occasionally like I actually have patience. If it’s too thick, I add a splash of broth or water until it reaches peak slurp-ability.
- Microwave Method: For those “I need soup NOW” moments, I zap it in 30-second bursts, stirring in between. If it’s coming from the freezer, I let it defrost in the fridge overnight because frozen soup blocks are a challenge I don’t need.
What To Serve With This Recipe
Here, I have mentioned some serving suggestions that will go amazingly well with your Mushroom soup:
- Crusty Bread: I love serving this soup with slices of crusty bread or a warm baguette. It’s perfect for dipping and soaking up all the delicious broth.
- Salad: A crisp, green salad with a light vinaigrette pairs wonderfully with the hearty soup. It adds a refreshing contrast to the warm, savory Mushroom.
- Garlic Bread: I sometimes serve the soup with garlic bread for a flavorful, crunchy side that pairs well with the soup.
- Grilled Cheese Sandwich: Pairing the soup with a classic grilled cheese sandwich makes for a comforting, hearty meal.
- Accompanied by a Quiche: For a hearty and well-rounded meal, serve the soup alongside a slice of quiche, such as a vegetable or cheese quiche.
- Served with a Rice Pilaf: A small serving can be a great addition, making the meal more filling and providing a different texture.
Printable Version
Gordon Ramsay Mushroom Soup Recipe
Ingredients
- 2 Tablespoons All-Purpose Flour
- 250 gm Mushroom
- 1 Cup Onion
- 2 Tablespoons Butter
- 1 Tablespoon Thyme
- 2 Tablespoons Chives
- 2 Cloves Of Minced Garlic
- 1 Cup Carrot
- 3 Tablespoons Crème Fraiche
- ½ Cup Diced Celery Stalk
- 3 Tablespoons Olive Oil
- 500 ml Vegetable Broth
- Salt
- Pepper
- 30 ml White Wine
- 10 gm Parsley
Equipment
- Cutting Board & Knife
- Large Pot or Saucepan
- Wooden Spoon or Spatula
- Measuring Cups & Spoons
- Blender or Immersion Blender
- Ladle
- Small Bowl
Instructions
- Place a large pot over medium-high heat on an induction or stovetop. Pour in the olive oil and let it warm up.
- Then, add finely Add finely chopped onion to the pot and sauté for about 2–3 minutes until it turns soft and translucent.onion to it.
- Stir in the chopped garlic and carrot, letting them cook for another few minutes.
- Toss in the chopped celery while stirring to combine with the other vegetables.
- Once the vegetables begin to soften, add the mushrooms and let them cook for 2–3 minutes, stirring occasionally.
- Add the vegetable broth to the pot, stirring to combine.
- Sprinkle in salt and pepper to taste.
- Let the veggies boil for a Let the mixture simmer for a few minutes.minutes
- In a separate pan, melt the butter over medium heat.
- Once melted, add the flour and stir continuously until well combined.
- Pour the white wine into the pan and cook the mixture.
- Stir continuously until it thickens into a smooth sauce.
- Pour the prepared white sauce into the pot with the vegetable mixture and stir well.
- Stir in the crème fraîche to give the soup a rich and creamy texture.
- Finally, add chopped chives and thyme to enhance the flavor.
- Your delicious mushroom soup is now ready to be served!
Video
Notes
- If somehow my soup turns out to be thin, I just let it simmer longer so it thickens up naturally. To fix it right on the spot, if I’m impatient, I mix 1 tbsp cornstarch with 2 tbsp water and stir it in. Magic! Another trick? I blend a bit of the soup and mix it back in- instant creaminess!
-
While doing this, if I go overboard and make my soup thicker than required, I just add a little more broth or water, one splash at a time. If I want extra richness, I stir in some milk, cream, or a little more white wine. Hey, it’s a win-win!
- To make sure my soup tastes amazing, I let my mushrooms get nice and golden before adding everything else. I also like to add a little splash of soy sauce or Worcestershire sauce to bring out those deep, savory flavors. And when all else fails, I hit it with some fresh herbs, a pinch of smoked paprika, or even a squeeze of lemon. Flavor explosion!
- If I make the classic mistake of making my soup overly salty, I just add more broth or water to dilute it. If I really mess up the salt amount, I toss in a small boiled potato and let it absorb the excess salt. A little extra crème fraîche or cream also helps balance things out.
- Mushrooms need space to breathe (or at least, to brown). I always make sure to cook them in batches so that they don’t end up soggy. Also, I always crank the heat up a bit at first because mushrooms release water, and I don’t want them drowning in their own juices.
- I always make it a priority to stir my roux (butter + flour mix) well so that it doesn’t get lumpy. If it’s already lumpy, I just strain it before adding it to my soup. No one has to know. Oh, and I always use room-temperature wine. Cold wine + hot pan = instant disaster.
Nutrition
More Gordon Ramsay Recipes You Can Try
Conclusion
And that wraps up this incredible Gordon Ramsey mushroom recipe. I think it is the perfect balance of comfort, and elegance in a food. I am such a fan of this mushroom soup that it is the most frequently prepared dish in my kitchen.
So are you ready to bring this flavourful soup to life in your own kitchen? Grab your ingredients, follow my recipe and give it a try.
Don’t forget to share your experience with me. Tell me how it turned out or if you added any personal twist to the recipe. I hope you have a great time cooking!