I remember the first time I made Jamie Oliver’s Cream of Mushroom Soup. It was a rainy afternoon and I had nothing planned for lunch. I wanted something warm, comforting, and simple. As soon as I took my first spoonful, I realized this soup wasn’t just food. It was a hug in a bowl. There’s something magical about the way creamy mushrooms, garlic, and a hint of herbs come together to create a flavor that feels both luxurious and homey.
- Soup has this amazing power to comfort and connect.
- Jamie Oliver’s version is simple enough for beginners but rich enough for food enthusiasts.
- It’s perfect for cozy days, quick lunches, or dinner starters.
Jamie Oliver’s Cream Of Mushroom Soup Recipe
I’ve tried dozens of mushroom soup recipes, but Jamie’s stands out because it balances earthy flavors with creamy goodness without being overly heavy.
- Smooth texture, yet full of mushroom flavor.
- Uses fresh ingredients over canned shortcuts.
- Quick to make but feels like a gourmet treat.
It’s a recipe that doesn’t require fancy tools, and you don’t need to be a master chef. Just follow the steps and enjoy the process.
Ingredients Needed
I remember running to the market the first time I made this soup. I wanted the freshest mushrooms, the creamiest cream, and herbs that smelled like spring. Gathering ingredients is part of the ritual.
You’ll need:
- Mushrooms – 500g, a mix of button and chestnut works beautifully
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, crushed
- Butter – 25g for sautéing
- Olive oil – 1 tablespoon
- Plain flour – 2 tablespoons for thickening
- Vegetable or chicken stock – 750ml, warm
- Double cream – 100ml for richness
- Fresh thyme – a few sprigs
- Salt and pepper – to taste
- Optional: a splash of white wine for extra depth
How To Make Jamie Oliver’s Cream Of Mushroom Soup
The first time I stirred this soup, I felt like I was performing a small culinary magic trick. Watching raw ingredients transform into velvety soup is mesmerizing.
- Sauté aromatics: Melt butter and olive oil in a pan. Add onion and garlic. Cook until soft and fragrant.
- Add mushrooms: Slice mushrooms and cook them in the pan. Let them release moisture and soften.
- Thicken: Sprinkle in flour. Stir well to form a light roux.
- Add stock: Gradually pour in warm stock, stirring constantly to avoid lumps.
- Simmer: Add thyme and let the soup cook for 15-20 minutes until mushrooms are tender.
- Blend: Use a hand blender to puree until smooth. Leave some chunks if you like texture.
- Finish with cream: Stir in cream and adjust seasoning. Heat gently.
- Serve: Garnish with fresh thyme or sautéed mushroom slices.
Ingredient Science Spotlight
I love diving into the science behind cooking. Mushrooms, for example, are packed with umami – that deep, savory taste.
- Mushrooms contain glutamates which naturally boost flavor.
- Flour thickens soup because starch molecules absorb liquid and swell.
- Cream adds fat which carries flavor and gives smooth mouthfeel.
- Garlic and onions have sulfur compounds that create depth when cooked slowly.
Understanding why ingredients behave the way they do makes cooking feel less like guesswork and more like play.
Expert Tips
The first time I made this soup, I made a few mistakes that taught me valuable lessons.
- Don’t overcrowd mushrooms: They steam instead of brown.
- Use warm stock: Avoids shocking the roux and prevents lumps.
- Blend in batches: Ensures an even texture without splashes.
- Taste as you go: Mushrooms vary in saltiness and earthiness. Adjust seasoning.
- Optional wine: Adds complexity but is not essential.
Recipe Variations
I love experimenting. Jamie’s base is perfect for twists.
- Vegan version: Swap cream with coconut milk and butter with olive oil.
- Spicy kick: Add a pinch of smoked paprika or chili flakes.
- Herbal twist: Substitute thyme with tarragon or parsley.
- Cheesy upgrade: Stir in grated Parmesan for extra richness.
- Chunky delight: Keep some mushrooms whole for texture.
Final Words
Each time I make this soup, it feels a little different. Fresh herbs, the type of mushroom, or even the mood I’m in changes it. It’s versatile, comforting, and incredibly forgiving.
- Cooking Jamie Oliver’s mushroom soup is about joy, not perfection.
- It’s simple, but the flavor makes it feel like a treat.
- A reminder that cooking at home can be gourmet without stress.
FAQs
What Type Of Mushrooms Should I Use For Jamie Oliver’s Cream Of Mushroom Soup?
Jamie Oliver suggests using a mix of chestnut and button mushrooms for the best flavor and texture.
Can I Make Jamie Oliver’s Cream Of Mushroom Soup Dairy-free?
Yes, you can substitute the cream with coconut milk or a dairy-free alternative like oat cream.
How Long Does It Take To Make Jamie Oliver’s Cream Of Mushroom Soup?
The soup takes about 30 minutes to prepare and cook.