Hamdi Saidani This Jamie Oliver Creamy Mushroom Soup is made with mixed mushrooms, onion, celery, garlic, fresh parsley, fresh thyme, olive oil, chicken or vegetable stock, and single cream.
You can say that this Jamie Oliver recipe is one of the best mushroom soup recipes in the UK. The creamy texture of the soup, with the blend of mixed mushrooms, makes it irresistibly smooth and rich in flavor.
Jamie Oliver Mushroom Soup Ingredients
- 600g mixed mushrooms
- 75ml single cream
- 1 onion
- 2 celery sticks
- 3 garlic cloves
- A handful of fresh parsley
- A handful of fresh thyme
- Olive oil
- 1.5 liters of chicken or vegetable stock
- 6 slices of ciabatta
- Extra virgin olive oil
How To Make Jamie Oliver Mushroom Soup
- Prep Veggies: Clean the mushrooms with a brush and slice them thinly. Peel and slice the onion, celery, and garlic. Chop the parsley stalks and pick the thyme leaves.
- Cook Veggies: In a large pot, add a bit of olive oil and heat it over medium heat. Add the onion, celery, garlic, parsley stalks, thyme leaves, and mushrooms. Cover the pot and cook until they soften.
- Set Aside Mushrooms: Take out 4 tablespoons of the cooked mushrooms and set them aside for later.
- Make Soup Base: Pour the chicken or vegetable stock into the pot. Bring it to a boil, then lower the heat and let it simmer for 15 minutes.
- Blend and Cream: Season the soup with salt and pepper. Use a stick blender to make it smooth. Add the cream and bring it to a slight boil, then turn off the heat.
- Prepare Ciabatta: Toast the ciabatta slices on a hot griddle. Top them with the mushrooms you set aside earlier and drizzle a little extra virgin olive oil on top.
- Serve: Pour the soup into bowls. Garnish with chopped parsley and the remaining mushrooms. Serve the soup hot with the mushroom-topped ciabatta on the side.
What To Serve With Mushroom Soup
Serve this jamie oliver mushroom soup with Vegetarian Paella, Stuffed Marrow, Cheese Souffle or Jamie Oliver Courgette Gratin.
How To Store Mushroom Soup
- In The Fridge: Store leftover mushroom soup in an airtight container and keep it in the fridge for up to 3-4 days.
- In The Freezer: Pour the cooled soup into a freezer-safe container, leaving some space at the top for expansion. Seal it tightly and store it in the freezer for up to 2-3 months.
How To Reheat Leftover Mushroom Soup
To reheat leftover Mushroom Soup, transfer it to a pot and warm it over low-medium heat on the stovetop, stirring occasionally.
If the soup has thickened, you can add a little water or stock to reach your desired consistency.
Try More Jamie Oliver Recipes:
- Jamie Oliver Courgette Gratin
- Jamie Oliver 5-Hour Lamb With White Wine
- Jamie Oliver Devilled Kidneys
- Jamie Oliver Marrow Soup
- Jamie Oliver Marrow Chutney
- Jamie Oliver Vegetarian Cottage Pie
Jamie Oliver Mushroom Soup
Description
This Jamie Oliver Creamy Mushroom Soup is made with mixed mushrooms, onion, celery, garlic, fresh parsley, fresh thyme, olive oil, chicken or vegetable stock, and single cream.
You can say that this Jamie Oliver recipe is one of the best mushroom soup recipes in the UK. The creamy texture of the soup, with the blend of mixed mushrooms, makes it irresistibly smooth and rich in flavor.
Jamie Oliver Mushroom Soup Ingredients
How To Make Jamie Oliver Mushroom Soup
- Clean the mushrooms with a brush and slice them thinly. Peel and slice the onion, celery, and garlic. Chop the parsley stalks and pick the thyme leaves.
- In a large pot, add a bit of olive oil and heat it over medium heat. Add the onion, celery, garlic, parsley stalks, thyme leaves, and mushrooms. Cover the pot and cook until they soften.
- Take out 4 tablespoons of the cooked mushrooms and set them aside for later.
- Pour the chicken or vegetable stock into the pot. Bring it to a boil, then lower the heat and let it simmer for 15 minutes.
- Season the soup with salt and pepper. Use a stick blender to make it smooth. Add the cream and bring it to a slight boil, then turn off the heat.
- Toast the ciabatta slices on a hot griddle. Top them with the mushrooms you set aside earlier and drizzle a little extra virgin olive oil on top.
- Pour the soup into bowls. Garnish with chopped parsley and the remaining mushrooms. Serve the soup hot with the mushroom-topped ciabatta on the side.
