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.
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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.
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.
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.
Keywords:jamie oliver mushroom soup, creamy mushroom soup recipe, best mushroom soup recipe uk
Vegetables – Steamed green beans or any variety of roasted veggies taste great with this dish. Potatoes – French fries, sweet potato fries, scalloped potatoes, mashed potatoes or roasted potatoes are an easy side for this meal. Grains – Any variety of rice, rice pilaf or quinoa.
1> Add fresh mushrooms: Sauté some fresh mushrooms separately and then mix them into the soup. This will add a deeper, more intense mushroom flavor and a nice texture. 2> Fresh herbs: Sprinkle in some chopped fresh herbs like thyme, parsley, or chives. They will add brightness and complexity to the soup.
Stir in a little heavy cream or half-and-half to enrich the texture and make it more velvety. Alternatively, you can use milk or even Greek yogurt for a lighter option. Just remember to add the cream gradually and adjust according to your desired consistency.
Mushrooms are good source of B vitamins, including vitamin B12 (normally only found in animal products). They also contain minerals, including selenium, copper, potassium, phosphorus, zinc and manganese. Mushrooms can be a great source of vitamin D — but only if you let your mushrooms sunbathe!
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors. When cooked properly, mushrooms can take on the texture and consistency of meat.
Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.
SIMPLE PREPARATION: A good partner puts in the prep work for you. Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, combine half portions of milk and water.
I'm not sure what “regular” mushroom soup is, so for the purposes of this answer I'll assume “Cream of Mushroom Soup.” The basic difference is that cream of mushroom soup uses cream (milk) in its base while golden mushroom soup uses meat, vegetable or some other stock in its base.
Mushrooms have fiber, potassium and vitamin C (who knew?!) that all contribute to better cardiovascular health. Eating mushrooms that are high in potassium and low in sodium helps to regulate blood pressure. Potassium helps to lower blood pressure by balancing the negative effects of salt in the body.
A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
These hot & spicy garlic mushrooms go good with just anything – plain rice, inside a sandwich bread or wrap, fried rice, noodles or serve as a starter. It is made with very few ingredients and tastes super delicious.
Mushrooms are high in soluble fiber which is helpful with maintaining proper gut function and managing the body's BMI. One serving of the mushroom soup offers 6g of fiber!
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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