Jamie Oliver Mushroom Soup

This easy and delicious mushroom soup by Jamie Oliver is a creamy and comforting dish perfect for any season. Made with a mix of fresh wild mushrooms, it’s quick to prepare and full of rich flavors. You can customize it with ingredients like garlic, thyme, or even a drizzle of truffle oil for an extra touch!

Ingredients Needed

• 1 small handful of dried porcini (about 15g / 0.5oz)
• Olive oil (a few tablespoons)
• 600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shiitake, oyster) (about 21oz), cleaned and sliced
• 2 cloves of garlic, peeled and finely sliced
• 1 red onion, peeled and finely chopped
• A handful of fresh thyme, leaves picked
• Sea salt and freshly ground black pepper
• 1 liter (34 fl oz) chicken or vegetable stock, preferably organic
• A handful of fresh flat-leaf parsley, leaves picked and roughly chopped
• 1 tablespoon mascarpone cheese
• 1 lemon
• Optional: truffle oil

How To Make Mushroom Soup

1. Prepare the Porcini: Place the porcini in a small dish, cover it with boiling water, and leave to soak for about 10 minutes.
2. Sauté Fresh Mushrooms: Heat a large casserole pan over medium-high heat, add olive oil, and sauté the fresh mushrooms for about 1 minute.
3. Add Aromatics: Add the garlic, onion, and thyme to the pan, seasoning with a pinch of salt and pepper. Stir and cook for another minute.
4. Incorporate Porcini and Liquids: Chop half of the soaked porcini and add it to the pan, leaving the other half whole. Strain the soaking liquid to remove any grit and add it to the pan.
5. Cook the Soup: Let the mixture cook for about 20 minutes until most of the moisture has evaporated.
6. Add Stock and Simmer: Pour in the stock, bring to a boil, then reduce the heat and simmer for another 20 minutes.
7. Purée the Soup: Remove half of the soup from the pan, blend it into a purée, then return it to the pan. Stir in the parsley and mascarpone. Taste and season if needed.
8. Finish the Soup: Mix a pinch of salt, pepper, lemon zest, and juice in a small bowl, and add a spoonful to each bowl of soup for extra flavor.
9. Optional Garnishes: Serve with grilled crostini or top with lightly fried mushrooms like girolles or chanterelles. Drizzle truffle oil on top if desired, just before serving.

Recipe Tips

• Use a mix of wild mushrooms: A variety of mushrooms adds depth and richness to the flavor. If you can’t find all the types listed, go for any fresh, meaty mushrooms like shiitake or oyster.
• Don’t skip the porcini soaking liquid: This adds an earthy depth to the soup. Strain it carefully to avoid any grit.
• Blend half the soup for a creamy texture: Blending part of the soup gives it a velvety consistency without losing the chunky mushroom texture.
• Top with fresh herbs: Adding fresh parsley just before serving brightens the flavor and adds a pop of color to your soup.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover mushroom soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the soup to cool completely, then place it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To serve, thaw it overnight in the fridge, then reheat it on the stove.
• Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally for 5-7 minutes, until it reaches your desired temperature.

Nutrition Facts

Serving Size: 1 cup (240ml)

• Calories: 107
• Total Fat: 8.8g
• Saturated Fat: 2.1g
• Total Carbohydrate: 4.2g
• Dietary Fiber: 1.6g
• Sugars: 2.6g
• Protein: 3.7g

Try More Jamie Oliver Recipes:

• Jamie Oliver Leek Soup
• Jamie Oliver Lentil Soup
• Jamie Oliver Fish Soup
• Jamie Oliver English Onion Soup