Soup is a staple meal for many during the winter season and Christmas period. And while warming, hearty soups are stocked in supermarkets all over the country, whipping them up at home can be very simple too – not to mention fun.
Jamie Oliver’s mushroom soup, served with Stilton, apple and walnut croûtes, is not only delicious but “super easy” to make too.
His recipe serves four, so is perfect for a family dinner, but feel free to amend quantities depending on party size.
Vegetarian-suitable, this 15-minute meal is sure to delight the tastebuds of everyone who tries it.
On Jamie’s official website he said: “This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.”
READ MORE: Jamie Oliver’s air-fryer vegetables are the perfect side dish – recipe
Ingredients
For the soup
- Two onions
- Olive oil
- One organic chicken or vegetable stock cube
- Half a bunch fresh thyme
- Two cloves of garlic
- Four large portobello mushrooms
- 100g basmati rice
- One tablespoon single cream
- One teaspoon truffle oil
For the croûtes
- Eight chestnut mushrooms
- One ciabatta loaf
- One clove of garlic
- One eating apple
- Half a bunch of fresh curly parsley
- One lemon
- 50g Stilton cheese
- One small handful shelled walnuts
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Method
1. Peel, halve and thinly slice the onions and add them to a large pan with two tablespoons of olive oil.
2. Crumble the stock cube and add in. Add a pinch of sea salt and black pepper, then add the thyme leaves. Crush two unpeeled cloves of garlic using a garlic crusher and add this too.
3. Remove stalks from the chestnut mushrooms and place the tops on the griddle pan. Ensure you turn them when they have charred.
4. Add the chestnut stalks and portobellos into the onion pan, then add the rice. Cook for a couple of minutes, then pour in one litre of boiling water and boil, keeping the lid on the pan.
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5. Slice four slices of ciabatta at an angle and place on the griddle pan. Char on both sides, then rub generously with a halved garlic clove.
6. Grate or slice the apple into matchsticks – the chopping doesn’t have to be neat – then toss with the roughly chopped parsley and a squeeze of lemon juice.
7. Whack the chestnut mushrooms onto the ciabatta toasts. Sprinkle over the crushed Stilton and walnuts. Place under the grill and cook until the cheese is gooey and melted.
8. Use the stick blender to purée the soup. Do this until you reach a consistency you like – you might prefer your soup smooth or more thick and chunky. Season to taste and add in the cream and truffle oil with a swirling motion.
9. Heap into bowls and serve with the toast, topped with a little apple and parsley.
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