Jamie Oliver’s Cream of Mushroom Soup is a rich and velvety dish that brings together the earthy flavors of mushrooms with a creamy base. This comforting soup is ideal for chilly days or when you’re looking for a simple yet indulgent meal. With fresh mushrooms, aromatic herbs, and a touch of cream, this recipe offers a perfect balance between hearty and light. Serve it as a starter or enjoy it as a main course with crusty bread.
What is Jamie Oliver’s Cream of Mushroom Soup?
Jamie Oliver’s Cream of Mushroom Soup is a wholesome, creamy dish made with a variety of mushrooms, sautéed onions, garlic, and finished with a splash of cream. The mushrooms provide a deep, savory flavor, while the cream adds richness and smoothness. This soup is easy to make and can be ready in less than 30 minutes, making it perfect for weeknight dinners or quick lunches.
Other Popular Recipes
- Jamie Oliver Broccoli And Stilton Soup
- Delia Smith Carrot and Coriander Soup
- Jamie Oliver 5 Ingredients Fish Curry
Why You Should Try This Recipe
- Quick and simple: Ready in just 30 minutes, perfect for busy days.
- Rich and creamy: The combination of fresh mushrooms and cream creates a luxurious texture.
- Healthy and filling: Packed with the nutritional benefits of mushrooms.
- Customizable: Adjust the thickness or add different herbs to suit your taste.
- Perfect for any occasion: Whether as a starter or main, this soup is versatile enough for any meal.
Ingredients Needed to Make Jamie Oliver Cream of Mushroom Soup
- Mixed mushrooms (500g / 1 lb): Use a mix of button, chestnut, and shiitake mushrooms for depth of flavor.
- Onion (1 large): Finely chopped, to provide a sweet base for the soup.
- Garlic cloves (2): Minced, to enhance the earthiness of the mushrooms.
- Butter (2 tbsp): Used for sautéing the mushrooms and onions.
- Olive oil (1 tbsp): To prevent the butter from burning during cooking.
- Vegetable stock (1 liter / 4 cups): Forms the base of the soup, adding richness.
- Single cream (100ml / ½ cup): For a smooth, creamy finish.
- Fresh thyme (1 tsp): Adds a hint of herbal flavor.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large pot or saucepan
- Blender or immersion blender
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
Instructions to Make Jamie Oliver Cream of Mushroom Soup
- Sauté the onions and garlic: In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden. Add the minced garlic and sauté for an additional 1-2 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally until they release their moisture and start to brown.
- Add the stock and thyme: Pour in the vegetable stock and stir in the fresh thyme. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld.
- Blend the soup: Using an immersion blender or regular blender, blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some mushroom pieces intact.
- Stir in the cream: Remove the pot from the heat and stir in the cream until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or a drizzle of cream for an elegant finish.
What Goes Well With Jamie Oliver Cream of Mushroom Soup
- Crusty bread: Serve with a warm, crusty loaf for dipping.
- Garlic croutons: Add a crunchy texture by topping the soup with homemade croutons.
- Green salad: A fresh, light salad pairs well with the richness of the soup.
- Grilled cheese sandwich: A classic combination for a hearty meal.
- Herbed butter: A slice of bread topped with herbed butter is a simple yet delicious accompaniment.
Expert Tips for Making the Best Jamie Oliver Cream of Mushroom Soup
- Use a variety of mushrooms: Mixing different types of mushrooms adds depth of flavor to the soup.
- Sauté mushrooms well: Make sure to brown the mushrooms properly to release their full flavor.
- Adjust the consistency: If the soup is too thick, add more stock; if it is too thin, simmer it a little longer to reduce.
- Season to taste: Mushrooms can absorb a lot of flavor, so be sure to taste and adjust the seasoning at the end.
- Blend carefully: For a perfectly smooth texture, blend the soup in batches if using a regular blender.
Easy Variations of Jamie Oliver Cream of Mushroom Soup
- Vegan version: Replace the butter with olive oil and use a dairy-free cream alternative like coconut milk.
- Add spinach: For extra nutrients, stir in a handful of fresh spinach towards the end of cooking.
- Spicy version: Add a pinch of cayenne pepper or chili flakes for a little heat.
- Herb swap: If you’re not a fan of thyme, replace it with fresh parsley or chives for a different flavor profile.
- Use different stock: For a richer flavor, you can use chicken or beef stock instead of vegetable stock.
Best Practices to Store Jamie Oliver Cream of Mushroom Soup
- Refrigerate leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze for later: This soup freezes well. Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Label and date: Always label your containers before freezing to keep track of freshness.
Best Practices to Reheat Jamie Oliver Cream of Mushroom Soup
- Stovetop reheating: Reheat the soup gently over medium heat, stirring occasionally until fully warmed through.
- Microwave method: Heat in a microwave-safe bowl in 1-2 minute intervals, stirring in between.
- Add liquid if needed: If the soup thickens after storing, add a splash of stock or water while reheating to adjust the consistency.
How Can I Make Jamie Oliver Cream of Mushroom Soup Healthier?
- Use low-fat cream: Replace full-fat cream with a low-fat or dairy-free version to reduce calories.
- Skip the butter: Use olive oil instead of butter to cut down on saturated fat.
- Add more vegetables: Include additional vegetables like spinach or cauliflower for added fiber and nutrients.
- Use less cream: Reduce the amount of cream for a lighter, less rich soup while maintaining flavor.
Nutrition Value (per serving):
- Calories: 250
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 14g
- Protein: 6g
- Fiber: 3g
FAQs
Can I freeze Jamie Oliver’s cream of mushroom soup?
Yes, you can freeze cream of mushroom soup. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
How do I thicken the cream of mushroom soup?
To thicken the cream of mushroom soup, you can simmer it longer to reduce the liquid. Alternatively, mix a tablespoon of cornstarch with a little cold water and stir it into the soup while it simmers until it thickens.
Can I use milk instead of cream in mushroom soup?
Yes, milk can be used as a substitute for cream. Using whole milk will still provide some creaminess, though the soup will be slightly less rich compared to using cream.
What type of mushrooms is best for the cream of mushroom soup?
A combination of button, chestnut, and shiitake mushrooms works best for the cream of mushroom soup. Mixing different varieties adds depth and richness to the flavor of the soup.
Final Words
Jamie Oliver’s Cream of Mushroom Soup is a delicious, comforting dish that’s easy to make and full of flavor. With its creamy texture and rich mushroom taste, it’s the perfect soup for cozy nights or an elegant starter for any meal. Serve it with crusty bread or a light salad for a complete and satisfying meal. Enjoy this simple yet flavorful recipe that will quickly become a favorite in your kitchen!
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Jamie Oliver Cream of Mushroom Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Jamie Oliver’s Cream of Mushroom Soup is a wholesome, creamy dish made with a variety of mushrooms, sautéed onions, garlic, and finished with a splash of cream. The mushrooms provide a deep, savory flavor, while the cream adds richness and smoothness. This soup is easy to make and can be ready in less than 30 minutes, making it perfect for weeknight dinners or quick lunches.
Ingredients
- Mixed mushrooms (500g / 1 lb): Use a mix of button, chestnut, and shiitake mushrooms for depth of flavor.
- Onion (1 large): Finely chopped, to provide a sweet base for the soup.
- Garlic cloves (2): Minced, to enhance the earthiness of the mushrooms.
- Butter (2 tbsp): Used for sautéing the mushrooms and onions.
- Olive oil (1 tbsp): To prevent the butter from burning during cooking.
- Vegetable stock (1 liter / 4 cups): Forms the base of the soup, adding richness.
- Single cream (100ml / ½ cup): For a smooth, creamy finish.
- Fresh thyme (1 tsp): Adds a hint of herbal flavor.
- Salt and pepper: To taste, for seasoning.
Instructions
- Sauté the onions and garlic: In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden. Add the minced garlic and sauté for an additional 1-2 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally until they release their moisture and start to brown.
- Add the stock and thyme: Pour in the vegetable stock and stir in the fresh thyme. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld.
- Blend the soup: Using an immersion blender or regular blender, blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some mushroom pieces intact.
- Stir in the cream: Remove the pot from the heat and stir in the cream until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or a drizzle of cream for an elegant finish.
