Gordon Ramsay Mushroom Soup Recipe

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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.

What's In The Post

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 Recipe exposer low

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

What to do if the soup has a grainy texture?

If your soup has a grainy texture, blending the soup for a longer time will ensure a smoother consistency. Straining the soup through a fine mesh sieve before serving results in an ultra-velvety finish. If the flour in the white sauce wasn’t fully cooked, it can create a grainy texture, so thorough whisking is important.

What are some ways to make the soup extra creamy?

You can blend the soup until it is completely smooth. It will create a richer texture. A combination of heavy cream and crème fraîche also gives a luxurious mouthfeel. A drizzle of truffle oil on top enhances both flavor and creaminess.

Why does the soup taste too acidic after adding wine?

Allow the soup to cook longer. It will help mellow the acidity as the wine reduces. Also, adding a small pinch of sugar or a splash of cream will balance out sharpness.

How can you achieve a deeper, restaurant-quality flavor?

For restaurant-quality flavour, properly brown the mushrooms before adding liquid. This intensifies the soup’s umami flavor. A combination of fresh and dried mushrooms creates a more complex taste. You can also add a splash of soy sauce, Worcestershire sauce, or a small amount of miso paste to deepen the flavour profile.

What are some garnish ideas to elevate the soup?

Few ideas include: A drizzle of truffle oil or garlic-infused oil to enhance the richness. Topping with chopped chives, crispy fried mushrooms, or toasted nuts to add texture. A swirl of crème fraîche or a dollop of whipped herb cream to create an elegant finish.

Why does your soup have a bitter taste?

Overcooked garlic can turn bitter, so it should be sautéed gently and added at the right time. Make sure that your mushrooms are not burned while browning, as this can also introduce bitterness. A small amount of sugar, honey, or a splash of cream can help balance out any bitterness.

Why does your soup have a greasy or oily texture?

Too much butter or oil can create a greasy finish, so measuring carefully is important. Blending the soup well helps emulsify the fats and create a smoother consistency. If excess oil is floating on top, gently skimming it off with a spoon or blotting with a paper towel can help.

Why is your soup too dark in color?

Darker mushrooms like portobello can make the soup look richer and deeper in color. Overcooking the flour in the white sauce can lead to a darker soup; it should only be cooked until lightly golden. A touch of cream or milk can lighten the soup’s color if desired.

Why does your soup taste too earthy or “mushroomy”?

Balancing strong mushroom flavors with acidic ingredients like white wine or lemon juice can help. Adding more aromatics like onions, garlic, and fresh herbs prevents an overpowering earthy taste. A swirl of cream or crème fraîche softens the intensity of the mushrooms.

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

More Gordon Ramsay Recipes You Can Try

Gordon-Ramsay-Egg-Benedict-Step-8 — Gordon Ramsay Egg Benedict

delicious gordon ramsay egg frit — Gordon Ramsay Egg Benedict

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!