Jamie Oliver Mushroom Soup

There’s something about mushroom soup that just feels like a pause button on life. Earthy, warm, deeply savoury — it’s the kind of thing you make when you’re craving something cozy, but not heavy. The scent alone makes the kitchen smell like autumn, like wet leaves and open windows and someone baking something lovely in the distance.

I made this one rainy Thursday when I’d hit that midweek wall — you know, the “what even is dinner tonight?” stage. There were mushrooms starting to sulk in the fridge drawer and a bit of cream left from something fancy I didn’t finish. I didn’t have a plan, just a pot and low expectations. And somehow, out came this rich, velvety bowl of soup that made everything feel a bit calmer. It’s not flashy. But it is fabulous.

Also — just a heads up — toast a thick slice of sourdough for dunking. Not optional. It’s practically part of the recipe.

Why You’ll Love It

• Deep, savoury flavour from mushrooms done right — no shortcuts.
• Comes together with just a few ingredients and a bit of patience.
• Freezes beautifully — future-you will thank present-you.
• Creamy without being too rich — just enough to feel indulgent.
• Great for using up those ‘need-to-be-eaten-now’ mushrooms.
• Tastes like something you’d get at a fancy countryside pub.

Ingredients

• 2 tbsp olive oil or butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500g mushrooms (button, chestnut, or a mix), sliced
• 1 tsp fresh thyme or ½ tsp dried
• 750ml vegetable or chicken stock
• 100ml double cream (or whole milk for lighter)
• Salt and black pepper to taste
• Optional: splash of white wine or a squeeze of lemon
• Fresh parsley, to garnish

How to Make It

Start with the base:

Heat the olive oil (or butter) in a large pot. Add the onion and garlic, and cook gently for about 5–7 minutes until soft and fragrant. Keep it low — you’re coaxing out sweetness here, not trying to brown anything.

Add the mushrooms and get golden:

Chuck in the mushrooms and thyme, turn up the heat a little, and let them cook down. Stir now and then, but let them sit long enough to get some colour — this is where the flavour builds. It’ll seem like loads at first, but they shrink fast.

Optional splash of something cheeky:

If using wine or lemon, add a little now and let it bubble off for a minute. Just enough to lift the earthiness.

Add stock and simmer:

Pour in your stock, bring it to a gentle simmer, and let everything bubble quietly for 15–20 minutes. Don’t rush — you want the mushrooms properly infused into the broth.

Blend, but not too much:

Turn off the heat. Use a stick blender and pulse until smooth-ish. I like mine with a little texture, but go silkier if that’s your vibe.

Stir in the cream:

Add the cream, stir gently, and warm through — but don’t let it boil. Taste and season with salt and pepper. Be generous — mushrooms love a bit of salt.

Finish strong:

Ladle into bowls, garnish with chopped parsley or a swirl of cream if you’re feeling extra. Serve hot, with crusty bread on the side and a moment of silence for how good it smells.

Common Mistakes and How to Dodge Them

Why is it bland?
Mushrooms need salt and time to caramelise. Don’t skimp on either. A splash of lemon or white wine also helps wake it up.

Soup too thin?
Let it simmer a bit longer uncovered next time, or add a diced potato with the mushrooms — it thickens beautifully once blended.

Too thick?
No worries. Stir in a splash of extra stock or milk until it loosens up.

My mushrooms just steamed, not browned…
You may have crowded the pot. Cook in batches if needed — colour = flavour.

Storage and Reheating

Fridge: Keeps well in a sealed container for up to 4 days.
Freezer: Yes! Freeze in portions. Defrost overnight in the fridge or gently reheat from frozen.
Reheating: Low and slow on the hob is best. Add a splash of stock or water if it thickens too much.

Frequently Asked Questions

Can I use dried mushrooms?
Absolutely. Soak them first, chop, and use the soaking water as part of your stock — it’s liquid gold.

Can I make it vegan?
Yes — just use olive oil and a non-dairy cream like oat or coconut. It still turns out lush.

What mushrooms work best?
Button and chestnut are fab. Wild ones are divine if you’ve got them. A mix gives the best depth.

Can I make it chunky?
For sure. Just blend half and leave the rest whole, or skip blending entirely for a rustic feel.

Nutrition Facts (Per Serving):

• Calories: ~210
• Fat: 14g
• Carbs: 14g
• Protein: 5g
• Sodium: ~580mg
• Sugar: ~4g