Jamie Oliver Cream Of Mushroom Soup

It was raining sideways the first time I made this soup. You know the kind of day — grey, damp, where your jeans stay wet from the knee down no matter what. I was cold, cross, and craving something earthy. Jamie Oliver’s mushroom soup called to me from a crumpled old magazine page tucked in my drawer — and thank goodness it did.

The smell alone as the mushrooms hit the pan with garlic and herbs was enough to lift my mood. Like walking into a forest after the rain. This soup is simple, humble, and downright soul-hugging. It’s got that perfect balance of rustic charm and silky comfort — like eating something you know is good for you but tastes like a treat.

Why You’ll Love It

• Rich and earthy – all those mushrooms get sautéed to golden perfection.
• Super smooth – a quick blitz and it’s as velvety as it gets.
• Hearty but not heavy – cream adds luxury, not weight.
• Freezer-friendly – make a double batch, thank yourself later.
• Ciabatta crostini = genius – crusty, chewy, and soaked in mushroomy goodness.
• Great for using up limp celery or herbs hiding in the fridge.

Ingredients

• 600g mixed mushrooms
• 1 onion
• 2 celery sticks
• 3 cloves garlic
• A few sprigs flat-leaf parsley
• A few sprigs fresh thyme
• Olive oil
• 1.5 litres chicken or vegetable stock
• 75ml single cream
• 6 slices ciabatta
• Extra virgin olive oil
• Sea salt and black pepper

How to Make It

Clean and slice the mushrooms (yes, brush, don’t rinse):

Use a dry pastry brush or damp paper towel to brush off the dirt — no soaking! Mushrooms hate water. Then slice them thinly so they cook evenly.

Prep the flavour base:

Finely chop the onion, celery, and garlic. Pick the thyme leaves and parsley stalks (save the leaves for later). You want everything small and even here — it melts down nicely.

Sauté the magic:

Heat a good glug of olive oil in a big saucepan. Toss in the onion, celery, garlic, thyme, parsley stalks, and mushrooms. Stir it around, pop the lid on, and let it all soften and sizzle for about 10–15 minutes. Stir now and then — don’t wander off like I always do.

Save a little for garnish:

Scoop out 4 tablespoons of the mushroom mixture and set it aside. This’ll go on top of the soup later — Jamie’s right, it looks fancy and adds a texture boost.

Add the stock and simmer:

Pour in your stock and bring it to a gentle boil. Then lower the heat and let it simmer away for 15 minutes. The smell at this point? Utter heaven.

Blitz it till smooth:

Take it off the heat and blend with a stick blender until it’s silky. If you like a few bits in there, don’t go too far. Up to you.

Stir in the cream and season it right:

Pour in the single cream and gently heat again — don’t boil it, just bring it back to steamy. Add salt and pepper to taste. I usually go in with a good pinch more than I think I need.

Toast the ciabatta and make it sing:

Griddle or toast your ciabatta slices. Pile on the reserved mushrooms and give them a little drizzle of extra virgin olive oil. Crunchy, golden, divine.

Common Mistakes and How to Dodge Them

Can I wash the mushrooms?
Please don’t. Mushrooms are like sponges — they’ll go soggy and sad. Wipe or brush them clean instead.

Why does mine taste bland?
It probably just needs more salt or a better stock. And don’t forget to season at the end after the cream goes in — it really matters.

My soup turned out watery — what happened?
Could be too much stock or not enough simmering time. Let it reduce a touch next time for a thicker consistency.

Is it okay if I skip the crostini?
Sure. But… you’ll miss that lovely contrast. Even just a hunk of bread for dipping makes it feel more like a meal.

Storage and Reheating

Fridge: Keeps well for up to 4 days in a sealed container. Flavours deepen over time.

Freezer: Freeze in portions. Just leave out the cream and add it when reheating, if you’re fussy about texture.

Microwave: Heat gently, stirring halfway through. Add a splash of water if it’s too thick.

Stovetop: Reheat over low heat, stirring often. Add water or stock if needed.

Frequently Asked Questions

Can I use only one type of mushroom?
Yep! Just go with what you’ve got. Chestnut or cremini mushrooms have the best flavour if you’re going solo.

Is this vegetarian?
Yes — just use veggie stock. Vegan? Swap the cream for oat cream or cashew cream.

What herbs work best if I don’t have thyme?
Rosemary is nice, but go easy. A bit of sage would also work. Dried herbs in a pinch — but fresh is better.

Can I use milk instead of cream?
You can, but it won’t have that rich, smooth finish. A splash of milk is fine if you’re trying to lighten it up.

Nutrition Facts (Per Serving)

• Calories: ~280
• Fat: 16g
• Carbs: 22g
• Protein: 7g
• Sodium: 650mg
• Sugar: 4g