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.
Jump to Recipe
Jump to Video
Print Recipe
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
The best side dishes to serve with mushroom soup are green beans, charro beans, quinoa, rice pilaf, broccoli and cauliflower, stuffed cabbage, tostada, rosemary bread, coconut shrimp, cheese curds, garlic croutons, steak bites, arugula salad, cheese and onion sandwich and roast potatoes.
There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika. These additions can add depth and complexity to the soup's overall taste.
The easy way is to find a red mushroom and a brown mushroom, and put them into a crafting grid with a bowl. The harder way is to locate a mooshroom, because the mooshroom produces mushroom stew as part of its digestive process. Milk it with an empty bowl in your hand, and voila – a piping hot fungal treat.
The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. 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.
Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.
Older mushrooms or ones that aren't as fresh might lack flavor. Insufficient Seasoning: Soups need a good amount of seasoning to bring out their flavors. Ensure you've added enough salt and other seasonings. Lack of Depth: If only water was used, the soup might lack depth.
Yes, mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.
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.
Mushrooms make an excellent substitute for red meat while minimizing calories, fat and cholesterol. Research shows that shiitake mushrooms, in particular, help to keep cholesterol levels low.
If a stack of more than one bowl is used on a mooshroom, only one bowl is consumed, and the mushroom stew goes into an empty inventory slot, or is dropped if the player's inventory is full.
Mushroom blocks will burn in a furnace, smelting 1.5 objects per block. They can also be placed and re-broken to get mushrooms which can then be turned into mushroom soup. Yum! Or you can use them to build.
Best Side Dishes for Soup. Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread. Grilled cheese roll ups are a fun twist on a classic grilled cheese that gives you a hot handheld lunch to enjoy.
Loaded with the goodness of vitamin D, mushrooms are great for boosting immunity and the addition of black pepper and ginger helps in healing fever and sore throat. To prepare this soup, wash and cut mushrooms and chicken with bones. Pressure cook these two ingredients with 1 inch ginger.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
