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the real mushroom soup
© David Loftus

the real mushroom soup
servings
Serves 6
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When I first moved to London I worked in the Neal Street Restaurant in Covent Garden. It was famous for its wild mushrooms, and my mate Gennaro used to go out every day during mushroom season to find them. It was in this restaurant that I tasted a real mushroom soup for the first time. Those awful tins of mushroom soup that we've all tasted just became a distant memory!

The nice thing about nearly all mushrooms is that, if cooked correctly, they do have wonderful flavour. If you were to use a field of Portabello mushrooms to make a soup, just adding a tiny bit of dried porcini into the base would make the whole thing more luxurious.

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, butter 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.

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.

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.




• from Jamie's Dinners

ingredients


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

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tried this recipe or a similar one? share your tips...
1. by Lauren on Fri 04 May 2012 @ 08:00

Needs a whiz-stick!

2. by Fivos on Mon 05 Mar 2012 @ 13:57

I would use fresh coriander instead of parsley, I find it more earthy and goes well with mushrooms. Also not to keen on the lemon zest/juice; I had put some in a mushroom risotto and the acidity didnt really click with the mushrooms.

3. by bhavni on Mon 06 Feb 2012 @ 08:09

i dont like it because the thing i want it is not in this

4. by Littlemissnikig on Sat 04 Feb 2012 @ 20:43

Does anyone know if you can freeze this?

5. by LittleMissNikiG on Sat 04 Feb 2012 @ 20:41

Does anyone know if this is just as good if frozen?

6. by MM on Fri 27 Jan 2012 @ 03:39

Our friends made this soup. I've always hated mushrooms, but I LOVED LOVED LOVED this soup. Wonderful!

7. by Gia on Tue 17 Jan 2012 @ 14:24

I'll try this recipe. Sounds really nice. Btw what does it mean: 'I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in,"<br /> Does it mean that we puree just half of it and we leave the rest un-puree-d? someone please clarify

8. by Chris Colmer on Mon 16 Jan 2012 @ 19:09

Made this soup with a mixture of mushrooms. Didn't have any mascarpone so I added some Philadephia......Mmmmm delish! intended to save for sharing with my friend coming at the weekend, Oops, so lovely, I ate it all myself!! Will make more. Thanks Jamie. Can always trust your recipes to be spot on and special.<br />

9. by Lauren O\'Mahoney on Mon 19 Dec 2011 @ 12:58

Beautiful bizzle this stuff! many thanks Mr Oliver *swoon*

10. by Huda on Mon 12 Dec 2011 @ 12:58

Thank you for the recipe! Its absolutely delicious especially the lemon zest as the final touch before eating it gives wonderful flavor! Great serve with the garlic bread!! Love love love it!!<br />

11. by maria on Sun 16 Oct 2011 @ 10:12

You are amazing !!!!<br /> Kisses from greece !!!<br /> You are my favorite cookman many many years !!!

12. by YASH on Sat 17 Sep 2011 @ 10:45

You the MAN!!!!!!!<br />

13. by Steve b on Fri 26 Aug 2011 @ 18:58

Jamie..... What a star! Inspirational, and saved the day , lunch for my sweetheart a la Oliver

14. by Melanie Yoong on Wed 08 Jun 2011 @ 14:45

I have tried other mushroom soup recipes. This is the best. My hubby loves it. Finally, my girl nods her approval.

15. by Dean on Fri 06 May 2011 @ 00:27

A poached egg sat on the mushroom bruschetta - OMG!

16. by Prash on Fri 17 Dec 2010 @ 14:57

This is superb!! My wife thinks i am a Chef now promoted from a Dishwasher/commie/Husband.
Thanks Jamie... Luv your cooking..

17. by Beani24 on Thu 26 Aug 2010 @ 10:18

This soup was absolutely fabulous!! The lemon zest, salt & pepper just finishes it off perfectly!
My new favorite soup!! :)

18. by Krithi on Thu 11 Mar 2010 @ 03:51

Hi Jamie
Your recipes are very interesting, yet to try though.
Could you also post the nutritional value for each of these recipes please, that'd be very useful.

Cheers

19. by Jsy on Thu 04 Feb 2010 @ 13:14

I added a pinch of cumin - delicious!

20. by Chris Illingworth on Wed 03 Feb 2010 @ 17:12

Jamie your the best...

21. by Alicia presling on Mon 14 Sep 2009 @ 06:23

Jamie, as usual, just the best. There are just so many of your recipes that l find practical and just delicious. Plenty of flavor and great for our two wee kiddies as well!!! Thank you, and keep them coming! Ally, New Zealand

22. by Diane Davidson on Sun 13 Sep 2009 @ 21:33

Thanks for the recipe. I made it with bargain mushrooms, nothing fancy and it had a lovely taste, despite the strange colour. I'll definitely be making this again!

23. by Eto on Wed 22 Apr 2009 @ 17:53

This is so great...
Thank you so much

24. by Eimear on Mon 09 Feb 2009 @ 07:46

This was absolutely amazing - even with 2 varieties of mushrooms (available at supermarket). Only thing is that 600grams of mushies did make enough soup. I'm going to try 1kilo next time (which will probably be in a few days). Thanks again!!!

25. by Mikael Svensson on Sun 01 Feb 2009 @ 09:38

This was a verry verry tasty Soup. Great with som egarlicbread.
Thanx

26. by Lavinia Choi on Mon 12 Jan 2009 @ 11:47

I love your cooking

27. by Lavinia Choi on Sun 11 Jan 2009 @ 15:39

My favourite

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