Jamie Oliver

Creamy mushroom soup

With grilled ciabatta on the side

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Creamy mushroom soup

Serves 6
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    220
    11%
  • Fat
    9.8g
    14%
  • Saturates
    2.9g
    15%
  • Protein
    12.0g
    27%
  • Carbs
    20.4g
    8%
  • Sugar
    7.8g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    220
    11%
  • Fat
    9.8g
    14%
  • Saturates
    2.9g
    15%
  • Protein
    12.0g
    27%
  • Carbs
    20.4g
    8%
  • Sugar
    7.8g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 600 g mixed mushrooms
  • olive oil
  • 1 onion , peeled and finely sliced
  • 2 sticks celery , trimmed and finely sliced
  • 3 cloves garlic , peeled and sliced
  • a few sprigs of fresh flat-leaf parsley , leaves picked and chopped, stalks finely chopped
  • a few sprigs of fresh thyme , leaves picked
  • 1.5 litres organic chicken or vegetable stock
  • sea salt
  • freshly ground black pepper
  • 75 ml single cream
  • 4-6 slices ciabatta bread
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Method

Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.

Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.

Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini.

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