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:
- Preheat the oven: Preheat the oven to 180°C (350°F).
- 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.
- 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.
- Add the stock: Pour in the stock and let it simmer for another 10 minutes.
- 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.
- Blend the soup: Blend the soup to your desired consistency. Adjust seasoning as needed.
- 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
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
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- 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.
- 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.
- Add the stock: Pour in the stock and let it simmer for another 10 minutes.
- 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.
- Blend the soup: Blend the soup to your desired consistency. Adjust seasoning as needed.
- 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.