Mushroom soup with Madeira

    35 min

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


    Buckinghamshire, England, UK
    11 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (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