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.