Gordon Ramsay Mushroom Soup Recipe

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. 

Gordon Ramsay Soup Recipe

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 Recipe exposer low

Preparation & Cooking Time

Preparation TimeCooking TimeTotal Time
20 Minutes30 Minutes50 Minutes

How To Make Gordon Ramsay Mushroom Soup At Home

Gordon Ramsay Mushroom Soup Step 1
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Gordon Ramsay Soup Recipe
Top Tips

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:

Calories332 kcal
Carbohydrates36 g
Protein27 g
Fat15 g
Saturated Fat5 g
Polyunsaturated Fat2 g
Monounsaturated Fat6 g
Trans Fat0.2 g
Cholesterol10 mg
Sodium434 mg
Potassium2810 mg
Fiber10 g
Sugar20 mg
Vitamin A4135 IU
Vitamin C26 mg
Calcium53 mg
Iron5 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.
Cooking Gordon Ramsay Mushroom Soup

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:

  1. 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.
  2. 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.
  3. Garlic Bread: I sometimes serve the soup with garlic bread for a flavorful, crunchy side that pairs well with the soup.
  4. Grilled Cheese Sandwich: Pairing the soup with a classic grilled cheese sandwich makes for a comforting, hearty meal.
  5. 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.
  6. 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

Author : Avni Kapoor
Serving : 6
Calories : 332 kcal
Total time : 50 minutes
A bowl of hot Gordon Ramsay Mushroom Soup is not only delicious but also healthy. Mushrooms are low in calories but high in protein, fiber, and antioxidants. They are also low in sodium so they are also good for people with hypertension.
4 from 16 votes
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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.
    Gordon Ramsay Mushroom Soup Step 1
  • 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.
    Gordon Ramsay Mushroom Soup Step 2
  • Stir in the chopped garlic and carrot, letting them cook for another few minutes.
    Gordon Ramsay Mushroom Soup Step 3
  • Toss in the chopped celery while stirring to combine with the other vegetables.
    Gordon Ramsay Mushroom Soup Step 4
  • Once the vegetables begin to soften, add the mushrooms and let them cook for 2–3 minutes, stirring occasionally.
    Gordon Ramsay Mushroom Soup Step 5
  • Add the vegetable broth to the pot, stirring to combine.
    Gordon Ramsay Mushroom Soup Step 6
  • Sprinkle in salt and pepper to taste.
    Gordon Ramsay Mushroom Soup Step 7
  • Let the veggies boil for a Let the mixture simmer for a few minutes.minutes
    Gordon Ramsay Mushroom Soup Step 8
  • In a separate pan, melt the butter over medium heat.
    Gordon Ramsay Mushroom Soup Step 9
  • Once melted, add the flour and stir continuously until well combined.
    Gordon Ramsay Mushroom Soup Step 10
  • Pour the white wine into the pan and cook the mixture.
    Gordon Ramsay Mushroom Soup Step 11
  • Stir continuously until it thickens into a smooth sauce.
    Gordon Ramsay Mushroom Soup Step 12
  • Pour the prepared white sauce into the pot with the vegetable mixture and stir well.
    Gordon Ramsay Mushroom Soup Step 13
  • Stir in the crème fraîche to give the soup a rich and creamy texture.
    Gordon Ramsay Mushroom Soup Step 14
  • Finally, add chopped chives and thyme to enhance the flavor.
    Gordon Ramsay Mushroom Soup Step 15
  • Your delicious mushroom soup is now ready to be served!
    Gordon Ramsay Soup Recipe

Video

Notes

  1. 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!
  2. 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!

  3. 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!
  4. 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.
  5. 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.
  6. 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.
Total Time : 50 minutes
Cuisine : British
Course : Brunch, Dinner, Lunch, Chef’s Delight

Nutrition

Serving : 6 Bowls  |  Calories : 332kcal  |  Carbohydrates : 36g  |  Protein : 27g  |  Fat : 15g  |  Saturated Fat : 5g  |  Polyunsaturated Fat : 2g  |  Monounsaturated Fat : 6g  |  Trans Fat : 0.2g  |  Cholesterol : 10mg  |  Sodium : 434mg  |  Potassium : 2810mg  |  Fiber : 10g  |  Sugar : 20g  |  Vitamin A : 4135IU  |  Vitamin C : 26mg  |  Calcium : 53mg  |  Iron : 5mg

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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!

4.38 from 16 votes (16 ratings without comment)

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