Mushroom soup with Madeira

Mushroom soup with Madeira


6 people made this

About this recipe: A delicious, creamy and rich mushroom soup flavoured with Maderia wine. Perfect for company or as a starter on Christmas day.

MarlowMethodistChurch Buckinghamshire, England, UK

Serves: 4 

  • 75g butter
  • 1 large onion, chopped
  • 450g (1 lb) mushrooms, chopped
  • 2 tablespoons plain flour
  • 700ml chicken stock
  • Salt and freshly ground black pepper, to taste
  • 120ml dry Madeira
  • 120ml double cream
  • Parsley, to garnish

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender and evenly browned, about 10 minutes. Mix in the mushrooms and cook until soft, about 2 minutes.
  2. Stir in the flour and cook for 1 minute. Gradually stir in the stock and season with salt and pepper. Bring to the boil, cover and simmer for 10 minutes.
  3. Stir in the Madeira and cream; heat through. Serve immediately, garnished with parsley.


You can blend in a food processor if you prefer a smooth soup.

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Reviews (1)


Rather than chopping the mushrooms, I sliced them because I like the texture better. I was out of Madeira, so I substituted Marsala which worked out fine. After taking the photo, I realized I’d forgotten to add the flour, so I mixed up a slurry, and the soup really turned out much creamier and a little thicker than it appears in the photo...sorry about that. Lots of layers of flavor in this soup, very nice. - 07 Oct 2015

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