Jamie Oliver, the culinary maestro known for his quick and flavorful dishes, has unveiled a heartwarming recipe that’s destined to become a midweek staple: his 15-minute mushroom soup. This recipe, hailed from his renowned cookbook ‘Jamie’s 15-Minute Meals’ and also available on his website, proves that creating a satisfying meal in a flash is easier than you might think. As Oliver himself states, “This mushroom soup looks lovely, tastes incredible and takes no time at all – just 15 minutes.”
This recipe, designed to serve four, is perfect for a family dinner or for meal prepping in advance. The ingredient list is simple and easily accessible, ensuring that this soup is within reach of every home cook.
Here’s what you’ll need:
* Two onions
* Olive oil
* One organic chicken or vegetable stock cube
* Half a bunch of fresh thyme
* Two cloves of garlic
* Four large portobello mushrooms
* 100g basmati rice
* One tablespoon single cream
* One teaspoon truffle oil
* 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 of shelled walnuts
Instructions:
1. Start by peeling, halving, and finely slicing the onions. Add them to a large lidded pan with two tablespoons of olive oil.
2. Crumble in the stock cube, season generously with sea salt and black pepper, add the thyme leaves, and crush in two unpeeled cloves of garlic using a garlic press.
3. Remove the stems from the chestnut mushrooms and place the caps on a griddle pan, turning them until they are nicely charred.
4. Tear the stems and portobello mushrooms into pieces, then add them to the onion mixture along with the rice, cooking for a couple of minutes.
5. Pour in one litre of boiling water, cover the pan with a lid, and let the mixture simmer gently.
6. While the soup simmers, cut four slices of ciabatta diagonally and place them on the griddle pan. Toast them until they are charred on both sides, then rub them with a halved garlic clove for a delightful aroma.
7. Coarsely grate or slice the apple into matchsticks, mixing it with roughly chopped parsley and a splash of lemon juice for a refreshing topping.
8. Top the toasted ciabatta with the charred chestnut mushrooms, crumble Stilton and walnuts over the top, and place them under the grill until the cheese melts, creating a gooey and satisfying topping.
9. Finally, use a stick blender to purée the soup to your desired consistency, adjusting the seasoning as needed. Swirl in the cream and truffle oil for an extra touch of richness.
10. Garnish the toasts with a sprinkle of apple and parsley, and serve them alongside the soup for a comforting and flavourful meal.
This 15-minute mushroom soup is a testament to Jamie Oliver’s dedication to creating simple yet delicious recipes. It’s a dish that embodies the essence of weeknight cooking – quick, easy, and satisfying, leaving you with more time to enjoy the company of loved ones. So, the next time you’re craving a comforting and flavorful meal, turn to this simple yet stunning recipe. You won’t be disappointed!
