I’ll never forget the first time I tried Jamie Oliver’s Cream of Mushroom Soup. It was a chilly fall evening, and I had just gotten back from a long walk in the woods. The air was crisp, and I was craving something comforting. My friend made this soup for dinner, and it was nothing like the canned soups I’d eaten before. Rich, earthy, and velvety smooth, it was a revelation.
From that day, I couldn’t stop thinking about it. I decided to recreate it at home. The moment I took that first spoonful of my own homemade version, I knew I’d found a recipe that would stay in my repertoire forever. It’s simple but packed with flavor. So, let me take you on a journey of this unforgettable soup, and hopefully, it’ll become a staple in your kitchen, too.
Jamie Oliver’s Cream Of Mushroom Soup Recipe
Jamie Oliver’s take on cream of mushroom soup is all about highlighting the deep, savory flavors of mushrooms while keeping things fresh. What I love most about this recipe is that it doesn’t overwhelm the natural taste of the mushrooms, allowing them to shine. It’s also a perfect balance between creamy and earthy, without feeling too heavy.
Ingredients Needed
When you make this soup, you don’t need a laundry list of complex ingredients. The beauty of this recipe is its simplicity.
- Mushrooms: I usually go for a mix of button mushrooms and wild mushrooms for depth.
- Butter: The creamy, rich base of the soup.
- Onions: To bring a little sweetness to balance the earthy mushrooms.
- Garlic: Adds an aromatic kick.
- Vegetable or Chicken Stock: Adds depth of flavor without overpowering the mushrooms.
- Thyme: Fresh thyme is key in enhancing the earthy mushroom flavors.
- Cream: The soul of the soup-adds the velvety texture.
- Salt & Pepper: For seasoning, just to taste.
You could also add a squeeze of lemon for brightness or a dash of white wine for complexity. But honestly, even with just these basic ingredients, the soup is amazing.
How To Make Jamie Oliver’s Cream Of Mushroom Soup
I’ll be honest, when I first made this soup, I was nervous. Would it turn out as good as I remembered? I took it step-by-step, and it was surprisingly easy.
Here’s how I do it:
- Prepare the Mushrooms: Clean and slice your mushrooms. You can even chop some into small pieces for texture, while others are sliced thinly for that smooth, creamy effect. This adds a bit of variety to the soup.
- Cook the Onions & Garlic: In a large pot, melt the butter over medium heat. Add the chopped onions and cook until they’re soft and translucent. Then toss in the garlic and cook for another 1-2 minutes. The smell will be irresistible!
- Sauté the Mushrooms: Add the mushrooms and thyme to the pot. Stir frequently, letting the mushrooms release their moisture. Cook until they’re tender and browned-this brings out all the flavor.
- Add the Stock: Pour in the stock, then bring it to a gentle simmer. Let it cook for about 10-15 minutes to meld the flavors together.
- Blend: Once the soup has simmered, use an immersion blender to blend the soup until smooth. If you want it chunkier, blend it less. It’s all up to your preference.
- Finish with Cream: Stir in the cream, and let the soup heat through. Season with salt, pepper, and maybe a splash of lemon juice or white wine if you like. Adjust the seasoning to taste.
- Serve: Ladle the soup into bowls, garnish with fresh thyme, and maybe a drizzle of cream. Serve with some crusty bread for the perfect meal.
Ingredient Science Spotlight
I’ve always been curious about how ingredients work together in recipes. When it comes to Jamie’s soup, there’s some fascinating ingredient science going on:
- Mushrooms: Mushrooms have glutamates, which naturally boost umami (the savory taste), making them an incredible base for soups. They also contain antioxidants and fiber, which makes this soup not just delicious but healthy.
- Butter & Cream: Both add fat, which acts as a carrier for the flavors. Fat enhances the taste of the mushrooms, creating a rich and luxurious texture in the soup. The cream adds smoothness, and butter provides a slight sweetness that balances the mushrooms’ earthiness.
- Thyme: The earthy nature of thyme complements the mushrooms perfectly. It’s not just for flavor-thyme has antiseptic properties that also help to preserve the freshness of the soup.
Understanding these little science bits made me appreciate the balance even more.
Expert Tips
Here are a few tips I learned along the way to perfect the soup:
- Sauté the mushrooms thoroughly: Don’t rush this step. The browning process creates a rich depth of flavor that can’t be replicated by simply adding stock and blending.
- Use an immersion blender: If you want to avoid transferring hot soup to a regular blender, an immersion blender is a game-changer. It also lets you control the texture more easily.
- Taste as you go: This might seem obvious, but I can’t stress it enough. Taste the soup at various stages, especially before adding the cream. Adjust the seasoning accordingly.
- Toast your bread: A crunchy, toasted piece of sourdough or baguette to dip into the soup makes all the difference. The contrast between the creamy soup and crunchy bread is perfect.
Recipe Variations
If you’re looking to mix things up or add your own twist, here are some variations I’ve experimented with over the years:
- Add a splash of white wine: Before adding the stock, pour in a bit of white wine to deglaze the pot. It adds complexity to the soup without overpowering it.
- Make it vegan: Swap the butter and cream for coconut milk or cashew cream, and use vegetable stock. The flavor still comes through beautifully.
- Spicy Mushroom Soup: Add a touch of chili flakes or fresh chopped chili to give the soup a little heat. It pairs surprisingly well with the mushrooms and thyme.
- Herb Variations: Instead of thyme, try rosemary or sage for a slightly different flavor profile.
Final Words
This soup is a classic that can be adapted to suit just about any taste preference. I’ve made it countless times, tweaking here and there, and every time, it feels like home. The combination of simple ingredients with expert execution is what makes Jamie’s Cream of Mushroom Soup stand out.
FAQs
What Mushrooms Should I Use For Jamie Oliver’s Cream Of Mushroom Soup?
Jamie recommends using a mix of wild and button mushrooms for a rich, earthy flavor.
Can I Make This Soup Vegetarian?
Yes! Just swap out the butter for a plant-based alternative and use vegetable stock instead of chicken stock.
How Can I Make This Soup Creamier?
To make the soup creamier, add more cream or blend it longer to get a smoother texture.