Adan Kendric Jamie Oliver’s Mushroom Soup is a rich, creamy, and comforting dish perfect for any season. This simple yet flavorful soup highlights the earthy taste of fresh mushrooms, enhanced with herbs and a touch of cream for a velvety texture. Whether you’re looking for a light starter or a warm meal on a cold evening, this mushroom soup is a must-try. It’s quick, easy, and packed with nutrients.
Why This Recipe Is a Must-Try
- Earthy and Rich: The natural flavors of mushrooms shine in this recipe.
- Creamy and Comforting: A velvety, smooth soup that’s satisfying without being too heavy.
- Healthy and Nutritious: Mushrooms are low in calories and high in nutrients like antioxidants and vitamins.
- Easy to Make: Ready in just 30 minutes, perfect for busy weeknights or a cozy lunch.
- Customizable: Add your favorite herbs or tweak the creaminess to suit your taste.
Other Jamie Oliver Recipes
What is Jamie Oliver Mushroom Soup?
Jamie Oliver’s Mushroom Soup is a simple yet delicious dish made with fresh mushrooms, garlic, onion, stock, and a touch of cream for a velvety finish. The mushrooms are sautéed until golden, then blended into a smooth, luxurious soup that’s perfect for serving as a light starter or a cozy meal with crusty bread.
Jamie Oliver Mushroom Soup Ingredients
- 400g (14 oz) mixed mushrooms (button, chestnut, or your choice), sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 500ml (2 cups) vegetable or chicken stock
- 200ml (3/4 cup) double cream or crème fraîche
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Step-by-Step Instructions to Prepare Jamie Oliver Mushroom Soup
Step 1. Sauté the Mushrooms
Heat the olive oil and butter in a large pan over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Remove a handful of the sautéed mushrooms for garnish and set them aside.
Step 2. Sauté the Onion and Garlic
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3. Add the Stock and Simmer
Pour in the vegetable or chicken stock and bring the mixture to a simmer. Add the fresh thyme leaves and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
Step 4. Blend the Soup
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pan once blended.
Step 5. Stir in the Cream
Once the soup is blended, stir in the double cream (or crème fraîche) and season with salt and pepper to taste. Let the soup gently heat through for another 2-3 minutes without boiling.
Step 6. Serve
Ladle the soup into bowls and garnish with the reserved sautéed mushrooms and freshly chopped parsley. Serve with crusty bread on the side for dipping.
What to Serve with Jamie Oliver Mushroom Soup
- Crusty Bread: Serve with a slice of warm, crusty bread to soak up the creamy soup.
- Garlic Bread: A side of garlic bread complements the earthy flavors of the soup.
- Green Salad: A fresh green salad with a light vinaigrette is a perfect contrast to the richness of the soup.
- Roasted Vegetables: Roasted root vegetables like carrots or parsnips pair well with this hearty soup.
- Grilled Cheese Sandwich: Enjoy the soup with a gooey grilled cheese sandwich for an indulgent meal.
Expert Tips for Mastering Jamie Oliver Mushroom Soup
- Use Fresh Mushrooms: Fresh mushrooms will give the best flavor and texture. A mix of button, chestnut, or even wild mushrooms will add depth to the soup.
- Don’t Skip the Sauté: Sautéing the mushrooms until golden enhances their flavor and gives the soup a richer, deeper taste.
- Adjust the Creaminess: For a lighter version, use half the amount of cream or replace it with low-fat crème fraîche.
- Add Extra Herbs: Fresh thyme adds a fragrant touch, but you can also use parsley, rosemary, or chives to enhance the flavor.
- Blend to Desired Texture: Blend the soup until smooth for a velvety texture, or leave it slightly chunky for a heartier feel.
Variations of Jamie Oliver Mushroom Soup
- Spicy Mushroom Soup: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
- Cheesy Mushroom Soup: Stir in some grated Parmesan or Gruyère cheese for a rich, cheesy twist.
- Vegan Mushroom Soup: Use plant-based cream or coconut milk and vegetable stock to make the soup vegan-friendly.
- Herb-Infused Mushroom Soup: Add fresh herbs like rosemary or sage for extra depth of flavor.
- Mushroom and Spinach Soup: Stir in fresh spinach leaves towards the end of cooking for added nutrition and color.
How to Store Leftovers of Jamie Oliver Mushroom Soup
- Refrigeration: Store leftover mushroom soup in an airtight container in the fridge for up to 3 days.
- Freezing: Mushroom soup freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Leave some space in the container for expansion.
- Labeling: Always label your containers with the date to keep track of freshness.
How to Reheat Jamie Oliver Mushroom Soup Leftovers
- Stovetop: Reheat the soup gently in a saucepan over medium heat, stirring occasionally until warmed through. Add a splash of water or stock if the soup has thickened too much.
- Microwave: Place the soup in a microwave-safe dish and heat in 1-2 minute intervals, stirring between each, until fully warmed.
- Add Fresh Cream: If the soup has thickened during storage, stir in a little extra cream or stock while reheating to restore the desired texture.
Nutrition Value (per serving)
- Calories: 250 kcal
- Carbohydrates: 12g
- Protein: 6g
- Fat: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 500mg
FAQs
Can I freeze Jamie Oliver Mushroom Soup?
Yes, mushroom soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and reheat before serving.
How long does Jamie Oliver Mushroom Soup last in the fridge?
The soup will last up to 3 days in the fridge when stored in an airtight container. Reheat thoroughly before serving.
Can I make Jamie Oliver Mushroom Soup vegan?
Yes, to make this soup vegan, simply replace the cream with a plant-based alternative like coconut milk or almond cream. Use vegetable stock instead of chicken stock for a completely vegan version.
What can I serve with Jamie Oliver Mushroom Soup?
This mushroom soup pairs beautifully with crusty bread, garlic bread, a light green salad, or even a grilled cheese sandwich for a more indulgent meal.
Final Words
Jamie Oliver’s Mushroom Soup is a cozy, comforting dish that’s perfect for any occasion. The combination of sautéed mushrooms, fragrant herbs, and creamy broth creates a rich, flavorful soup that’s sure to satisfy. Whether served as a starter or a main meal with crusty bread, this soup is easy to make and packed with delicious, earthy flavors. Give it a try, and enjoy the warmth and richness of homemade mushroom soup!
More Jamie Oliver Recipes
Print
Jamie Oliver Mushroom Soup Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: British
Description
Jamie Oliver’s Mushroom Soup is a simple yet delicious dish made with fresh mushrooms, garlic, onion, stock, and a touch of cream for a velvety finish. The mushrooms are sautéed until golden, then blended into a smooth, luxurious soup that’s perfect for serving as a light starter or a cozy meal with crusty bread.
Ingredients
- 400g (14 oz) mixed mushrooms (button, chestnut, or your choice), sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 500ml (2 cups) vegetable or chicken stock
- 200ml (3/4 cup) double cream or crème fraîche
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
Heat the olive oil and butter in a large pan over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Remove a handful of the sautéed mushrooms for garnish and set them aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Pour in the vegetable or chicken stock and bring the mixture to a simmer. Add the fresh thyme leaves and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pan once blended.
Once the soup is blended, stir in the double cream (or crème fraîche) and season with salt and pepper to taste. Let the soup gently heat through for another 2-3 minutes without boiling.
Ladle the soup into bowls and garnish with the reserved sautéed mushrooms and freshly chopped parsley. Serve with crusty bread on the side for dipping.
