Gordon Ramsay Mushroom Soup Recipe

The first time I tried making mushroom soup at home, I drowned it in cream, blitzed it too soon, and ended up with a beige swamp. Bland, gloopy, and forgettable.

Then I watched Gordon do it. No flour, no thickeners, no shortcuts. Just mushrooms cooked properly—with intention—and seasoned like they matter.

The result? A soup that actually tastes like mushrooms. Rich, nutty, clean. A masterclass in minimalism done right.

This version gives you control over depth, texture, and finish. You’ll never want canned cream of mushroom again.

What Makes Gordon’s Version Different

Why most versions fail:

• They brown the mushrooms. Sounds good, but overdo it and you lose subtlety.
• Too much cream. It masks the earthiness.
• Lazy blending. If it’s not emulsified properly, it separates when reheated.

Why this works:

• The mushrooms steam in their own juices before stock hits the pot. Pure flavor extraction.
• The onion and garlic stay soft and mellow—no caramelizing, just background.
• Crème fraîche adds richness without heaviness. You can finish a bowl without feeling like you drank gravy.

Ingredients That Actually Matter

• 30g unsalted butter – Not oil. Butter brings nutty warmth and rounds out the mushrooms.
• 1 onion, chopped – Go yellow or white. It’s support, not the star.
• 2 garlic cloves, minced – Mellow, not raw. Add after onions start to soften.
• 400g white mushrooms + 200g Swiss Brown/Cremini – Combo is key. White = clean base. Brown = earthy depth.
• 750ml vegetable or chicken stock – Homemade or low-sodium. You’re reducing it, so quality counts.
• 180ml crème fraîche or full-fat cream – Stirred in at the end. Crème fraîche brings slight tang and doesn’t split.
• Salt + pepper – Season in layers, not just at the end.
• Croutons + parsley (or chervil/thyme) – Garnish like you mean it. Texture and pop.
• Bread for dunking – Optional? Sure. Necessary? Also yes.

How To Make Gordon Ramsay Mushroom Soup

Start by prepping your mushrooms. Slice them into quarters, then cut each piece down further—rough, rustic cuts are fine here. You want surface area so they cook evenly and break down into flavor.

Melt butter in a large pot over medium heat. Add onion and garlic and cook for about 3 minutes. Don’t brown them—you’re softening, not searing.

Now toss in your mushrooms. Both kinds. Stir, then let them do their thing for 10 minutes. Keep the heat medium-high, and resist the urge to stir constantly. You want them to sweat, not brown. Lid on for the first few minutes helps.

Pour in the stock, add salt and pepper, and bring it up to a boil. Then reduce heat and simmer uncovered for 15 minutes. This concentrates the broth and softens everything fully.

After 15 minutes, stir in your crème fraîche or cream. Let it warm through for another 5 minutes.

Turn off the heat. Blend in batches using a blender (not immersion, if you want it silky). Keep the lid ajar and cover with a towel to let steam escape safely.

Return the soup to the pot. Taste. Adjust seasoning.

Ladle into warm bowls, drizzle with olive oil or cream, top with croutons and fresh herbs. Serve with crusty bread for full effect.

What Gordon Ramsay Says About Mushroom Soup

“Don’t rush the mushrooms. Let them release their flavor before you drown them in stock.”
My take: Ten minutes is the sweet spot. Anything less, and they taste raw.

“Crème fraîche is a game-changer. It gives creaminess without overpowering.”
Result: I tried heavy cream alone—too rich. Crème fraîche brings balance.

“Season early. Don’t wait until the end to add salt.”
Lesson: Salt helps draw moisture and flavor out of the mushrooms. Do it when they hit the pan.

“Keep it rustic or make it elegant—it’s all about the base.”
Interpretation: This soup works chunky or smooth. The quality of mushrooms decides everything.

What I Got Wrong (And How I Fixed It)

• Used only white mushrooms. Flavor was flat. The brown ones are essential for depth.
• Didn’t simmer uncovered. Soup was watery. You need evaporation to concentrate flavor.
• Used immersion blender. Texture wasn’t silky enough. Go with a countertop blender.
• Skipped the herbs. Big mistake. A handful of parsley or thyme wakes everything up.

Can You Tweak It?

• Vegan version? Use olive oil instead of butter and swap crème fraîche for cashew cream or coconut cream (unsweetened).
• Want it chunkier? Don’t blend the whole pot. Blend 2/3, then mix back in the rest.
• Add protein? Sautéed chicken or poached egg on top turns it into a full meal.
• Spicy twist? Add a pinch of chili flakes with the garlic.

Avoid adding truffle oil unless it’s real. Fake truffle essence ruins this soup.

Pro Tips That Change The Game

• Don’t brown your mushrooms. You’re building delicate flavor, not steakhouse umami.
• Use a high-speed blender. It creates an emulsified, restaurant-smooth finish.
• Simmer uncovered. You want to reduce slightly for body and flavor.
• Taste after blending. Blending mutes some flavors—you might need a touch more salt or herbs.

Storage + Leftover Moves

• Fridge: Airtight container for up to 3 days.
• Freezer: Yes, freeze in batches for up to 3 months. Stir well after reheating.
• Reheat: Medium heat in a saucepan, stir often, add a splash of stock or cream if too thick.

FREQUENTLY ASKED QUESTIONS

Q: Can I use all white mushrooms?
A: You can, but the flavor won’t be as rich. Add a splash of soy or miso to make up for it.

Q: Can I skip the cream?
A: Yes. You’ll lose richness but still get a strong mushroom flavor. Try blending with a knob of butter for body.

Q: Can I make this ahead?
A: Absolutely. It reheats beautifully and often tastes better the next day.

Q: Why does my soup separate?
A: You either boiled it after adding cream or didn’t blend enough. Keep it below a simmer once the cream is in.

Q: What mushrooms are best?
A: A 2:1 mix of white and brown mushrooms hits the balance of clean and earthy.

Try More Recipes:

• Gordon Ramsay Meatball Soup Recipe 
• Gordon Ramsay Mexican Soup Recipe 
• Gordon Ramsay Wedding Soup Recipe