10 December 2023 , 18:00
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When it's cold, rainy, and just a bit grim outside, the perfect winter warming food is soup - and Jamie Oliver's mushroom offering takes just 15 minutes and promises it'll be 'seriously impressive'.
It may be tempting to pull a soup from the can off the shelves, but making it for yourself is not only tastier, but it's fun. And when it's this easy, why wouldn't you? Jamie Oliver's mushroom soup, served with Stilton, apple, and walnut croûtes, is not only delicious but "super easy" to make too, and it will warm you up at lunchtime, or in the evening, depending on when you desire it.
This 15-minute meal is sure to delight the tastebuds of everyone who tries it, and on the chef's official website he said: "This mushroom soup looks really fancy, tastes incredible, and takes no time at all."
For the soup, you will need:
- 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, you will need:
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- 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
The method is so simple too. Just peel, halve and thinly slice the onions and add them to a large pan with two tablespoons of olive oil. Then, 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.
You should then remove the stalks from the chestnut mushrooms and place the tops on the griddle pan. Ensure you turn them when they have been charred. Then add the chestnut stalks and portobellos into the onion pan, then add the rice. Cook it for a couple of minutes, then pour in one litre of boiling water and boil it, keeping the lid on the pan.
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. Then 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.
Put 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. Use the stick blender to purée the soup. Do this until you reach a consistency you like - some people will like it smooth, and some will prefer it chunkier. Season the soup to taste, and then add in the cream and truffle oil. Heap into bowls and serve with the toast, topped with a little apple and parsley. All that's left to do now is enjoy it.