Nothing is more satisfying than a hearty bowl of soup on a cold winter evening, but you do not need to spend hours in the kitchen to make something delicious and homemade.
Jamie Oliver’s mushroom soup takes just a few minutes to make from scratch and is perfect for a weekday meal during the wintertime.
It is also a great comfort food recipe for anyone wishing to impress loved ones coming over for the holidays without having to spend the day cooking for ages.
On his website, Jamie said: “This mushroom soup looks lovely, tastes incredible and takes no time at all – just 15 minutes.”
This soup is rich and savoury while also being extremely creamy, and Jamie has also shared a “very easy” toasted sandwich recipe that pairs perfectly with it.
How to make Jamie Oliver’s 15-minute mushroom soup
Ingredients (serves four)
To make the soup:
- Four portobello mushrooms
- Two onions
- Two cloves of garlic
- 100g of basmati rice
- One teaspoon of truffle oil
- One tablespoon of single cream
- One chicken or vegetable stock cube
- A bunch of fresh thyme
- Olive oil
To make the toasted sandwich:
- Eight chestnut mushrooms
- Four slices of ciabatta bread
- 50g of stilton cheese
- One clove of garlic
- One apple
- One small handful of walnuts
- A bunch of fresh parsley
- Lemon juice
Method
To make the soup:
To begin, peel and finely slice the onions. Place a large lidded pan on a medium heat, add two tablespoons of olive oil as well as the chopped onions.
Crumble a stock cube over the onions, season with salt and pepper then strip thyme leaves and add them to the pan.
Squash two cloves of garlic through a garlic crusher but also add them to the pan.
Remove the stalks from portobello mushrooms, tear them into chunks and place them on top of a griddle pan. Cook for a few minutes until charred.
Place the portobello mushroom stalks into the pan with the onions, then boil a kettle. Cook the ingredients in the onion pan for a few minutes then pour in the boiling water.
Use a stick blender to puree the soup. Once you have a thick soup with the ingredients all blended, then add the single cream and truffle oil.
Your mouthwatering mushroom soup will now be ready to eat.
To make the toasted sandwich:
Destalk the chestnut mushrooms and place them on the griddle pan, then cook until charred.
Add four sleeves of ciabatta bread to the griddle pan, making sure to grill both sides. Rub the bread with a halved garlic clove as you turn them.
Chop an apple into thin matchstick slices, and then roughly chop the parsley leaves as well. Pour lemon juice over both the apple slices and parsley.
Place the chestnut mushrooms on the toast. Crumble the stilton cheese and walnuts on top of the bread and then place it in the oven for a few minutes until the cheese has melted.
Serve the toast on a plate with the apple and parsley placed on the side. Then dig in to your comforting mushroom soup.
