Jamie Oliver 5 Ingredients Mushroom Soup - Jamie Oliver Dishes (2024)

Jamie Oliver 5 Ingredients Mushroom Soup is made with garlic, frozen chopped onion, carrot, and celery mix, chestnut mushrooms, chicken or vegetable stock, and sour cream. This delicious Mushroom Soup recipe creates a hearty and creamy soup that takes about 30 minutes to prepare and can serve up to 4 people.

This Mushroom Soup Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.

Ingredients Needed:

• 4 cloves garlic
• 300g frozen chopped onion, carrot, and celery mix
• 750g chestnut mushrooms
• 1 litre chicken or vegetable stock
• 4 tablespoons sour cream

How To Make Mushroom Soup:

1. Preheat the oven: Preheat the oven to 180°C (350°F).
2. Prepare the garlic and vegetables: Peel and finely slice the garlic. Heat 2 tablespoons of olive oil in a large pan over medium-high heat, then fry the garlic and frozen mixed vegetables for a few minutes until softened.
3. Cook the mushrooms: Slice 500g of the mushrooms and add them to the pan with a pinch of black pepper. Cook for 10 minutes until golden.
4. Add the stock: Pour in the stock and let it simmer for another 10 minutes.
5. Roast the remaining mushrooms: Slice the remaining 250g of mushrooms and place them on a tray. Drizzle with olive oil, season with salt and pepper, and roast for 15 minutes until crispy.
6. Blend the soup: Blend the soup to your desired consistency. Adjust seasoning as needed.
7. Serve: Divide the soup into bowls, swirl 1 tablespoon of sour cream into each, and top with the roasted mushrooms.

Recipe Tips

• Use fresh mushrooms if you can: Fresh mushrooms will make the soup taste better and have a nice texture.
• Roast the mushrooms for crunch: Roasting gives the soup a crispy topping that pairs well with the creamy soup.
• Cut mushrooms the same size: This way, all the mushrooms will cook evenly and have the same texture.
• Add seasoning as you cook: This helps build up the flavor step by step and makes the soup tastier.
• Blend to the texture you like: Blend the soup smooth, or leave some chunks if you prefer. If it gets too thick, add more stock.

How To Store Leftovers

Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.

Reheating: Gently reheat the soup in a saucepan over medium heat. Add a little extra stock if it has thickened in the fridge.

Freezing: The soup can be frozen for up to 3 months. Make sure it cools completely before placing it in a freezer-safe container. Thaw overnight in the fridge before reheating.

Nutrition Facts

• Calories: 189 kcal
• Fat: 13.2 g
• Saturated Fat: 3.5 g
• Protein: 10.9 g
• Carbohydrates: 5.8 g
• Sugars: 4.1 g
• Salt: 0.8 g
• Fiber: 3.8 g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Marseilles Fish Soup
• Jamie Oliver 5 Ingredients Chicken Soup
• Jamie Oliver 5 Ingredients Tomato Soup
• Jamie Oliver 5 Ingredients Green Gazpacho

Jamie Oliver 5 Ingredients Mushroom Soup

Author: Hamdi Saidani Cooking Method:Frying,Roasting,Blending Cuisine:UK,Mediterranean Courses:Soups Recipe Keys:MMushroom Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:189 kcal Best Season:Suitable throughout the year

Description

Jamie Oliver 5 Ingredients Mushroom Soup is made with garlic, frozen chopped onion, carrot, and celery mix, chestnut mushrooms, chicken or vegetable stock, and sour cream. This delicious Mushroom Soup recipe creates a hearty and creamy soup that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients

• 4 cloves garlic
• 300g frozen chopped onion, carrot, and celery mix
• 750g chestnut mushrooms
• 1 litre chicken or vegetable stock
• 4 tablespoons sour cream

Instructions

1. Preheat the oven:Preheat the oven to 180°C (350°F).
2. Prepare the garlic and vegetables:Peel and finely slice the garlic. Heat 2 tablespoons of olive oil in a large pan over medium-high heat, then fry the garlic and frozen mixed vegetables for a few minutes until softened.
3. Cook the mushrooms:Slice 500g of the mushrooms and add them to the pan with a pinch of black pepper. Cook for 10 minutes until golden.
4. Add the stock:Pour in the stock and let it simmer for another 10 minutes.
5. Roast the remaining mushrooms:Slice the remaining 250g of mushrooms and place them on a tray. Drizzle with olive oil, season with salt and pepper, and roast for 15 minutes until crispy.
6. Blend the soup:Blend the soup to your desired consistency. Adjust seasoning as needed.
7. Serve:Divide the soup into bowls, swirl 1 tablespoon of sour cream into each, and top with the roasted mushrooms.

Notes

• Use fresh mushrooms if you can:Fresh mushrooms will make the soup taste better and have a nice texture.
• Roast the mushrooms for crunch:Roasting gives the soup a crispy topping that pairs well with the creamy soup.
• Cut mushrooms the same size:This way, all the mushrooms will cook evenly and have the same texture.
• Add seasoning as you cook:This helps build up the flavor step by step and makes the soup tastier.
• Blend to the texture you like:Blend the soup smooth, or leave some chunks if you prefer. If it gets too thick, add more stock.

Keywords:Jamie Oliver 5 Ingredients Mushroom Soup