Growing up, soup was always a cozy family favorite. It was one of those meals that brought everyone together after a busy day. There was something magical about sitting at the table with a warm bowl of soup that filled the house with comforting smells. But it wasn’t until I tried Jamie Oliver’s Cream of Mushroom Soup that I realized how sophisticated a simple bowl of soup could be. His version brings together earthy mushrooms, fresh herbs, and the perfect balance of creaminess and richness. It’s one of those recipes that makes you think, “How can something this simple taste so incredible”?
Jamie Oliver’s Cream Of Mushroom Soup Recipe
I’ve made this soup countless times, and each time it’s just as amazing as the first. The key is the ingredients and the method-Jamie does it in a way that brings out the full depth of flavor in the mushrooms, without overcomplicating things. The result is a smooth, velvety soup that’s perfect for any occasion. Whether you’re serving it as a starter at a dinner party or having it with some crusty bread on a chilly evening, it’s always a hit.
Ingredients Needed
To recreate Jamie’s masterpiece, here’s what you’ll need:
- Mushrooms: A mix of white button and wild mushrooms adds depth and complexity.
- Butter: For richness and a smooth texture.
- Olive oil: To sauté the mushrooms without making it greasy.
- Onion: Softened onions bring a bit of sweetness and balance to the earthiness of the mushrooms.
- Garlic: Fresh garlic is essential for that punch of flavor.
- Vegetable or chicken stock: This forms the base of the soup and helps everything blend together.
- Double cream: For a rich and creamy texture that makes the soup luxurious.
- Fresh thyme: To add an aromatic touch.
- Salt and pepper: For seasoning, to taste.
How To Make Jamie Oliver’s Cream Of Mushroom Soup
This is where the magic happens. Let me walk you through the steps:
- Prepare the ingredients: Clean and slice your mushrooms. Dice your onions and garlic, and chop the fresh thyme.
- Cook the aromatics: In a large pot, melt the butter and olive oil over medium heat. Add the onions and garlic, cooking them until they’re soft and translucent. This step builds the flavor foundation for the soup.
- Add the mushrooms: Once the onions and garlic have softened, toss in the mushrooms. Let them cook for about 10 minutes, stirring occasionally. The mushrooms should release their moisture and start to brown, intensifying their flavor.
- Simmer with stock: Pour in the stock and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes. The mushrooms will become tender, and the soup will begin to thicken.
- Blend the soup: After the soup has simmered, use an immersion blender to puree the mixture until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
- Finish with cream and seasoning: Stir in the double cream for richness, and season with salt and pepper to taste. If you want it extra smooth, you can blend it a little more. Top it off with some fresh thyme for a pop of color and aroma.
Ingredient Science Spotlight
Mushrooms: When cooking mushrooms, the water inside them evaporates, concentrating their flavor. Wild mushrooms, in particular, have a more intense flavor compared to the button mushrooms. Mixing the two gives the soup a perfect balance of mild and bold mushroom tastes.
Butter vs Olive Oil: The butter adds richness to the soup, while the olive oil prevents it from being too greasy. The combination allows the flavors to develop without overwhelming the dish.
Double Cream: The cream is what gives the soup that velvety texture. It’s not just about making the soup creamy-it also helps balance the strong flavors of the mushrooms.
Stock: The stock provides depth. Vegetable stock is lighter, while chicken stock adds a bit more savoriness. The key is to use a high-quality stock to build the base of the soup.
Expert Tips
- Use a mix of mushrooms: Jamie uses a combination of wild and button mushrooms to give the soup depth. The wild mushrooms bring an earthy flavor that’s hard to beat.
- Cook the mushrooms well: Let the mushrooms cook down properly. This caramelizes them and brings out their natural sweetness.
- Adjust the consistency: If you prefer a thicker soup, reduce the stock a little more. For a thinner soup, add more stock or cream.
- Make ahead: This soup actually tastes better the next day. The flavors have time to meld together, making it an ideal make-ahead meal.
- Garnish creatively: Try adding a dollop of sour cream or a drizzle of truffle oil for an elevated twist.
Recipe Variations
While Jamie’s recipe is perfect as-is, there are a few ways to switch things up:
- Vegan Version: Use coconut cream in place of the double cream and vegetable stock instead of chicken stock. You can also swap butter for olive oil or a vegan butter alternative.
- Add Roasted Garlic: Roasting garlic before adding it to the soup brings a sweeter, milder flavor that blends beautifully with the mushrooms.
- Add a splash of white wine: For an extra layer of flavor, deglaze the pan with a bit of dry white wine after cooking the mushrooms, and let it reduce before adding the stock.
- Herb Variations: Try rosemary or sage instead of thyme for a different aromatic profile.
Final Words
This soup is one of those simple dishes that’s a true crowd-pleaser. It’s rich, flavorful, and satisfying without being heavy. The balance of ingredients is what makes it so special, and Jamie’s approach makes it easy for anyone to recreate at home. Whether you’re a seasoned cook or a beginner, this recipe is forgiving and rewarding.
FAQs
What Makes Jamie Oliver’s Cream Of Mushroom Soup Different From Others?
Jamie’s version is known for its rich flavor thanks to fresh herbs and a generous amount of cream, which gives it a smooth texture.
Can I Use Any Mushrooms For This Recipe?
You can, but a mix of chestnut and white mushrooms gives the best balance of flavor and texture.
Can I Make This Soup Vegan?
Yes! Just swap the cream for coconut milk or a dairy-free alternative and use vegetable stock instead of chicken stock.