As temperatures continue to plummet here in the UK, more and more of us will be looking for the perfect warming meals to eat at home.
And you really can’t get much better than a delicious homemade soup. Just like a hug in a bowl, soup is incredibly comforting and there are so many options that you can choose from.
But one classic that is still hugely popular today is a good mushroom soup, especially if it’s extra rich and creamy.
There are plenty of mushroom soup recipes out there, but one Jamie Oliver recipe promises to be “super easy” but still creates an “intense” rich flavour that is sure to warm you up on any cold days.
On his website, the celebrity chef said: “I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it’s a classic.”
One of the best things about soup is the fact that you don’t need to be a skilled chef to pull it off – and this recipe is no exception. No fancy equipment or ingredients are needed, and the dish can be on the table in 45 minutes.
It’s also great for cooking in big portions and freezing, so that you’ve always got a quick and easy lunch on hand for those extra busy days.
Here’s everything you need to make this warming winter dish, which serves six.
Jamie Oliver’s creamy mushroom soup
Ingredients
- 600g mixed mushrooms
- One onion
- Two sticks of celery
- Three cloves of garlic
- A few sprigs of fresh flat-leaf parsley
- A few sprigs of fresh thyme
- Olive oil
- 1.5 litres organic chicken or vegetable stock
- 75ml single cream
- Six slices of ciabatta
- Extra virgin olive oil
Method
Brush the mushrooms clean, then finely slice.
Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
Spoon out four tablespoons of mushrooms, and keep for later.
Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
Pour in the cream, bring just back to the boil, then turn off the heat.
Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
