Homemade mushroom soup recipe | Jamie Oliver recipes (2024)

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The real mushroom soup

With a dollop of creamy mascarpone

  • Vegetarianv
  • Gluten-freegf

Homemade mushroom soup recipe | Jamie Oliver recipes (2)

With a dollop of creamy mascarpone

  • Vegetarianv
  • Gluten-freegf

“This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour. ”

Serves 6

Cooks In1 hour

DifficultySuper easy

Jamie's DinnersVegetablesDinner PartyGorgeous Winter SoupsBritishMushroom

Nutrition per serving

  • Calories 107 5%

  • Fat 8.8g 13%

  • Saturates 2.1g 11%

  • Sugars 2.6g 3%

  • Salt 2.35g 39%

  • Protein 3.7g 7%

  • Carbs 4.2g 2%

  • Fibre 1.6g -

Of an adult's reference intake

recipe adapted from

Jamie's Dinners

See Also
True Scottish Shortbread Recipe - Food.comHomemade Fermented Pickle Recipe | The Prairie HomesteadThe Best Vegetarian Gravy Recipe - Umami GirlLoaded Roasted Cauliflower Recipe (Gluten-Free) | Wholefully

Tap For Method

Ingredients

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  • Germany

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  • 1 small handful dried porcini
  • olive oil
  • 600 g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shiitake, oyster) , clean and sliced
  • 2 cloves garlic , peeled and finely sliced
  • 1 red onion , peeled and finely chopped
  • 1 handful fresh thyme , leaves picked
  • sea salt
  • freshly ground black pepper
  • 1 litre organic chicken or vegetable stock
  • 1 handful fresh flat-leaf parsley , leaves picked and roughly chopped
  • 1 tablespoon mascarpone cheese
  • 1 lemon
  • truffle oil , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Dinners

Tap For Ingredients

Method

  1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
  2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
  3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving.

    • adapted from Jamie's Dinners

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recipe adapted from

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Homemade mushroom soup recipe | Jamie Oliver recipes (2024)

FAQs

What makes cream of mushroom soup taste better? ›

What are some herbs and spices that can be used to enhance canned cream of mushroom soup? 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.

Read The Full Story ›
What is a good thickener for mushroom soup? ›

Incorporate a Roux

To thicken your mushroom soup with a roux, melt some butter in a separate saucepan. Once melted, add an equal amount of flour and cook it over low heat, stirring continuously, until it forms a smooth paste. Gradually whisk in small amounts of the roux into your soup until it thickens to your liking.

Continue Reading ›
What is the difference between condensed mushroom soup and cream of mushroom soup? ›

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!

Know More ›
Why does my mushroom soup taste bland? ›

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.

Read On ›
How to level up mushroom soup? ›

That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices. If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.

See More ›
How to spruce up mushroom soup? ›

Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!

Get More Info Here ›
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