This easy Cream of Mushroom Soup by Jamie Oliver is a creamy, comforting meal perfect for chilly days. Made with simple ingredients like mushrooms, garlic, and thyme, it’s quick to prepare and full of rich, earthy flavors. Serve it with crispy ciabatta crostini for added texture.
Ingredients Needed
- 600g (1lb 5oz) mixed mushrooms
- 1 onion
- 2 sticks of celery
- 3 cloves of garlic
- A few sprigs of fresh flat-leaf parsley
- A few sprigs of fresh thyme
- Olive oil
- 1.5 liters (6 cups) of organic chicken or vegetable stock
- 75ml (5 tbsp) single cream
- 6 slices of ciabatta
- Extra virgin olive oil
How To Make Cream Of Mushroom Soup
- Prepare the vegetables: Brush the mushrooms clean, then finely slice. Peel and finely slice the onion, celery, and garlic. Pick the parsley leaves, finely chopping the stalks. Pick the thyme leaves.
- Cook the base: Heat a splash of olive oil in a large saucepan over medium heat. Add the onion, celery, garlic, parsley stalks, thyme leaves, and mushrooms. Cover with a lid and cook gently until softened.
- Reserve mushrooms: Spoon out 4 tablespoons of mushrooms and set aside for garnish.
- Simmer the soup: Pour the stock into the pan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes.
- Blend and season: Season the soup with sea salt and black pepper. Use a stick blender to blend until smooth.
- Add cream: Pour in the single cream, bring just back to the boil, then turn off the heat.
- Prepare the crostini: Toast the ciabatta slices on a hot griddle pan. Top with most of the reserved mushrooms and drizzle with extra virgin olive oil.
- Serve: Ladle the soup into bowls. Garnish with chopped parsley and the remaining mushrooms. Serve with the ciabatta crostini on the side.
Recipe Tips
- Clean mushrooms carefully: Use a soft brush or damp cloth to clean mushrooms instead of washing them under water to prevent them from soaking up moisture and losing flavor.
- Slice vegetables evenly: Finely slice the onion, celery, and garlic evenly so they cook at the same rate and blend smoothly into the soup.
- Don’t skip parsley stalks: Chopped parsley stalks add extra flavor to the soup, so include them when cooking.
- Blend thoroughly: Use a stick blender to make the soup silky smooth. If you prefer a chunky texture, blend only half the soup.
- Toast ciabatta until golden: Griddle the ciabatta slices until they are golden and crisp for a perfect contrast to the creamy soup.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: Allow the soup to cool before pouring it into a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw the soup overnight in the fridge before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-7 minutes until hot.
Nutrition Facts
Serving Size: 1 cup (240ml)
- Calories: 148
- Total Fat: 7.6g
- Saturated Fat: 2.4g
- Total Carbohydrate: 12.5g
- Dietary Fiber: 3.2g
- Sugars: 3.5g
- Protein: 7.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Broccoli Soup
- Jamie Oliver Black Bean Soup
- Jamie Oliver Beef Barley Soup
Jamie Oliver Cream Of Mushroom Soup
Description
This easy Cream of Mushroom Soup by Jamie Oliver is a creamy, comforting meal perfect for chilly days. Made with simple ingredients like mushrooms, garlic, and thyme, it’s quick to prepare and full of rich, earthy flavors. Serve it with crispy ciabatta crostini for added texture.
Ingredients
Instructions
- Prepare the vegetables: Brush the mushrooms clean, then finely slice. Peel and finely slice the onion, celery, and garlic. Pick the parsley leaves, finely chopping the stalks. Pick the thyme leaves.
- Cook the base: Heat a splash of olive oil in a large saucepan over medium heat. Add the onion, celery, garlic, parsley stalks, thyme leaves, and mushrooms. Cover with a lid and cook gently until softened.
- Reserve mushrooms: Spoon out 4 tablespoons of mushrooms and set aside for garnish.
- Simmer the soup: Pour the stock into the pan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes.
- Blend and season: Season the soup with sea salt and black pepper. Use a stick blender to blend until smooth.
- Add cream: Pour in the single cream, bring just back to the boil, then turn off the heat.
- Prepare the crostini: Toast the ciabatta slices on a hot griddle pan. Top with most of the reserved mushrooms and drizzle with extra virgin olive oil.
- Serve: Ladle the soup into bowls. Garnish with chopped parsley and the remaining mushrooms. Serve with the ciabatta crostini on the side.
Notes
- Clean mushrooms carefully: Use a soft brush or damp cloth to clean mushrooms instead of washing them under water to prevent them from soaking up moisture and losing flavor.
- Slice vegetables evenly: Finely slice the onion, celery, and garlic evenly so they cook at the same rate and blend smoothly into the soup.
- Don’t skip parsley stalks: Chopped parsley stalks add extra flavor to the soup, so include them when cooking.
- Blend thoroughly: Use a stick blender to make the soup silky smooth. If you prefer a chunky texture, blend only half the soup.
Jamie Oliver Chicken Noodle Soup