Jamie Oliver’s Mushroom Soup is a quick and easy recipe that brings rich, earthy flavors to the table in just 15 minutes. This creamy and comforting dish is perfect for a light meal or as an appetizer to a larger spread.
Why This Recipe Is a Must-Try
- Quick preparation: Ready in just 15 minutes, ideal for busy days.
- Rich flavor: Mushrooms and garlic create a deliciously earthy taste.
- Healthy and light: A wholesome dish that feels indulgent without being heavy.
- Customizable: Add herbs, spices, or toppings for your twist.
- Budget-friendly: Simple ingredients make this an economical choice.

Other Jamie Oliver Recipes
- Jamie Oliver Sponge Pudding
- Jamie Oliver 5 Ingredients Spatchcock Chicken
- Jamie Oliver Pan-Seared Lamb
What Is Jamie Oliver’s Mushroom Soup 15-Minute Meal?
This mushroom soup is a quick, creamy, and flavorful dish made with fresh mushrooms, garlic, and a few other pantry staples. It’s an excellent option for a fast and satisfying meal.
Jamie Oliver Mushroom Soup 15-Minute Meal Ingredients
- 500g (1 lb) fresh mushrooms (e.g., chestnut, button, or a mix), sliced
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 500ml (2 cups) vegetable stock
- 200ml (3/4 cup) milk or cream
- Salt and black pepper to taste
- Fresh parsley or thyme (optional, for garnish)
- Crusty bread or croutons (optional, for serving)
Step-by-Step Instructions to Prepare Jamie Oliver Mushroom Soup
Step 1: Prep the Ingredients
- Clean and slice the mushrooms, mince the garlic, and finely chop the onion.
Step 2: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 2-3 minutes until softened and fragrant.
- Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Step 3: Add the Stock and Simmer
- Pour in the vegetable stock and bring it to a gentle simmer. Cook for 3-4 minutes to allow the flavors to meld.
Step 4: Blend the Soup
- Use a stick blender to puree the soup until smooth. For a chunkier texture, blend only part of the soup and leave some mushroom pieces intact.
Step 5: Add Milk or Cream
- Stir in the milk or cream and season with salt and black pepper to taste. Heat gently without boiling for 1-2 minutes.
Step 6: Serve
- Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve with crusty bread or croutons for dipping.

What to Serve with Jamie Oliver Mushroom Soup
- Crusty bread: Perfect for soaking up the creamy soup.
- Grilled cheese sandwich: A classic pairing for a cozy meal.
- Side salad: Lighten up the meal with a fresh green salad.
- Herbed croutons: Add a crispy texture to your soup.
- Sautéed mushrooms: Garnish with a few pan-fried mushrooms for extra flavor.
Pro Tips for Mastering Jamie Oliver Mushroom Soup
- Use fresh mushrooms: Opt for a mix of mushroom varieties for a deeper flavor profile.
- Don’t overcook: Cook the mushrooms until golden but avoid letting them dry out.
- Season well: Mushrooms need a good amount of seasoning to enhance their natural flavors.
- Customize the creaminess: Use cream for a richer soup or milk for a lighter option.
- Make it vegan: Replace cream with coconut milk or almond milk and ensure your stock is vegan-friendly.
Variations of Jamie Oliver Mushroom Soup
- Spicy version: Add a pinch of chili flakes or cayenne pepper.
- Herb-infused: Add fresh thyme or rosemary while simmering.
- Garlic lovers: Double the garlic for a bolder flavor.
- Cheesy twist: Stir in grated Parmesan or top with shredded cheese.
- Nutty flavor: Blend in a handful of toasted nuts like almonds or cashews.
How to Store Leftovers Jamie Oliver Mushroom Soup?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool completely, then freeze in portions for up to 1 month.
How to Reheat Jamie Oliver Mushroom Soup?
- On the stove: Heat gently over low heat, stirring occasionally. Avoid boiling.
- In the microwave: Heat in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
Nutrition Value (Per Serving)
- Calories: 160
- Protein: 6g
- Carbohydrates: 12g
- Fat: 10g
- Fiber: 2g
FAQs
Can I use dried mushrooms instead of fresh ones for this mushroom soup?
Yes, dried mushrooms can be used. Rehydrate them in warm water for 20 minutes, then add them to the soup. Use the soaking water as part of the stock for enhanced flavor.
Can I make this mushroom soup dairy-free?
You can substitute the milk or cream with coconut milk, almond milk, or any plant-based alternative to make it dairy-free.
How can I make this mushroom soup thicker?
To thicken the soup, you can add a small amount of flour or cornstarch mixed with water. Alternatively, stir in some blended cooked potatoes or additional cream.
Can I freeze leftover mushroom soup?
Yes, you can freeze this soup. Let it cool completely, then store it in an airtight container for up to 1 month. Reheat gently on the stove after thawing.
Final Words
Jamie Oliver’s Mushroom Soup is the perfect choice for a quick and flavorful meal. With its rich taste, creamy texture, and endless customization options, this 15-minute recipe is a must-try. Serve it with your favorite sides and enjoy a comforting bowl of homemade goodness!
Print
Jamie Oliver Mushroom Soup 15-Minute Meal
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Description
Jamie Oliver’s Mushroom Soup is a quick and easy recipe that brings rich, earthy flavors to the table in just 15 minutes. This creamy and comforting dish is perfect for a light meal or as an appetizer to a larger spread.
Ingredients
-
- 500g (1 lb) fresh mushrooms (e.g., chestnut, button, or a mix), sliced
-
- 2 cloves garlic, minced
-
- 1 medium onion, finely chopped
-
- 2 tablespoons olive oil
-
- 500ml (2 cups) vegetable stock
-
- 200ml (3/4 cup) milk or cream
-
- Salt and black pepper to taste
-
- Fresh parsley or thyme (optional, for garnish)
-
- Crusty bread or croutons (optional, for serving)
Instructions
Step 1: Prep the Ingredients
-
- Clean and slice the mushrooms, mince the garlic, and finely chop the onion.
Step 2: Sauté the Vegetables
-
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 2-3 minutes until softened and fragrant.
-
- Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Step 3: Add the Stock and Simmer
-
- Pour in the vegetable stock and bring it to a gentle simmer. Cook for 3-4 minutes to allow the flavors to meld.
Step 4: Blend the Soup
-
- Use a stick blender to puree the soup until smooth. For a chunkier texture, blend only part of the soup and leave some mushroom pieces intact.
Step 5: Add Milk or Cream
-
- Stir in the milk or cream and season with salt and black pepper to taste. Heat gently without boiling for 1-2 minutes.
Step 6: Serve
-
- Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve with crusty bread or croutons for dipping.