Jamie Oliver’s Mushroom Soup from his 15-Minute Meals series is what comfort food dreams are made of. It’s a creamy, earthy and satisfying soup that packs a punch without needing hours at the stove. And yes, it really can be made in 15 minutes. though your first time might take closer to 20 if you’re not zipping around like Jamie himself.
This isn’t your average mushroom soup. It has depth, brightness and even a cheeky bit of crunch from garnishes like garlic croutons and crispy mushrooms. Jamie also pairs it with a warm, oozy porcini toastie that takes it straight into indulgent territory. Think of it as a classy hug in a bowl.
Jamie Oliver Mushroom Soup 15 Minute Meal Recipe
Ingredients Needed
Here’s what you’ll need to whip it up. Don’t worry-most of it’s pantry-friendly. And if you don’t have something, I’ll mention swaps too.
For The Soup
- Mixed mushrooms (about 600g). Jamie usually goes for chestnut, oyster, shiitake… whatever looks good
- 1 onion. peeled and chopped
- 2 cloves of garlic – peeled
- 1 sprig of fresh thyme. or a pinch of dried if that’s what you’ve got
- Vegetable or chicken stock – about 800ml
- Olive oil and butter. both bring flavor and richness
- Single cream or crème fraîche. optional, for that creamy finish
- Salt and pepper – always
For The Porcini Toastie (optional But Highly Recommended)
- Dried porcini mushrooms – a small handful, soaked in hot water
- Ciabatta or sourdough bread
- Cheese – a melting one like cheddar or mozzarella
- Parsley – chopped for freshness
That’s it. Simple stuff but together, it’s magic.
Equipment Needed
No fancy gadgets needed. just the basics:
- A good-sized saucepan or soup pot
- Frying pan (for the toastie)
- Blender (handheld or jug-style)
- Cutting board + knife
- Ladle or spoon for serving
- A grater if your cheese isn’t pre-shredded
Optional but helpful: a kettle for quickly soaking the porcini mushrooms.
How To Make Jamie Oliver’s Mushroom Soup 15 Minute Meal
Let’s get to it. Here’s how the process flows-fast and full of flavor.
Step 1: Get Prepped
Boil the kettle and pour some hot water over the dried porcini mushrooms to rehydrate them. Meanwhile, chop your onion and garlic. Tear or slice the fresh mushrooms. you don’t need to be precise. Rustic works.
Step 2: Sauté The Base
Heat a splash of olive oil with a knob of butter in your pot. Add the onion, garlic, thyme and mushrooms. Season with a little salt and pepper. Cook on high heat, stirring, until they start to brown and shrink. This is where the flavor builds, so don’t rush it too much.
Step 3: Add The Stock
Once your mushrooms are nicely golden, pour in the stock. Bring it to a boil, then let it bubble away for about 5 minutes. If you want it creamier, you can add a splash of single cream or stir in crème fraîche at the end.
Step 4: Blend It
Turn off the heat and blend the soup until smooth (or leave it a little chunky if you prefer texture). Taste it-add more seasoning if needed.
Step 5: Make The Toastie
While the soup is cooking, drain and chop the soaked porcini mushrooms. Layer them on your bread with a good handful of grated cheese. Toast in a pan with a bit of olive oil or butter until golden and melty. Sprinkle with chopped parsley.
Step 6: Serve
Ladle the soup into bowls, drizzle with a little cream or olive oil and maybe top with a few sautéed mushrooms for texture. Serve alongside your mushroom-cheese toastie.
What I Learnt
A few things stood out to me after trying this:
- Layering mushrooms = depth. Using both fresh and dried mushrooms adds way more umami than just one type. The dried porcini brings that almost meaty richness.
- Speed doesn’t mean skimping. Even though this soup comes together fast, it still has proper flavor. That quick browning stage is where the magic happens.
- A toastie takes it to the next level. Honestly, the soup is great on its own but the toastie makes it feel like a full meal. Mushrooms and melted cheese? Never a bad idea.
- You don’t need to follow it exactly. Once you get the gist, it’s easy to adapt. add spinach, swap in leeks, use cream cheese instead of crème fraîche. The method is flexible.
Recipe Tweaks For Jamie Oliver’s Mushroom Soup 15 Minute Meal
Jamie’s mushroom soup is already a winner. It’s fast, rich, earthy and simple. But let’s be honest. there’s always room to play. Especially if you’re craving something a little more customized. Here are some tweaks that can take his recipe from great to unforgettable:
1. Mix up the mushrooms
Jamie often uses chestnut or button mushrooms. They’re solid but you can level up the flavor by mixing in wild mushrooms. Think shiitake, oyster or even porcini (dried ones soaked in hot water work wonders). They bring a deeper, more umami-rich base.
2. Roast the mushrooms first
If you’ve got an extra 10 minutes, toss your mushrooms in a bit of olive oil and roast them at high heat before they hit the pan. It adds a caramelized depth that changes everything.
3. Swap the crème fraîche
Crème fraîche adds creaminess and a slight tang. If you’re dairy-free or just curious, try coconut cream for a silky finish with a whisper of sweetness. Greek yogurt also works but add it right before serving to prevent curdling.
4. Add herbs with intention
Jamie uses thyme a lot but don’t stop there. Fresh sage loves mushrooms. it gives the soup a slightly savory, woodsy edge. A few basil leaves at the end? Surprisingly great.
5. Spice things up
A pinch of smoked paprika can bring warmth. Or try a touch of cayenne if you like heat. Even a swirl of truffle oil at the end can make the soup feel fancy without much fuss.
6. Bulk it up
Want to make it more of a full meal? Add a handful of cooked lentils or cannellini beans. They soak up the flavor and make the soup extra satisfying.
Storage Tips For Leftovers
So you’ve got leftovers (lucky you). Mushroom soup stores well but there are a few tricks to keep it tasting fresh:
Fridge:
Let the soup cool completely before transferring to an airtight container. It’ll keep for up to 4 days. The flavors actually deepen overnight, so don’t be surprised if it tastes even better the next day.
Freezer:
Mushroom soup is totally freezable. just skip the crème fraîche or dairy until reheating. Freeze it in individual portions using freezer bags or containers. Lay the bags flat to save space. It’ll keep for up to 3 months.
Reheating:
If frozen, thaw in the fridge overnight. Warm it gently on the stove, stirring often. If the soup looks a bit separated, a quick blitz with a stick blender brings it back together. Add the dairy just before serving to keep it silky.
Bonus tip:
Label your containers with the date. Future-you will thank you when you’re standing at the freezer wondering what that mystery soup is.
What To Eat With Jamie Oliver’s Mushroom Soup 15 Minute Meal?
Mushroom soup is cozy but pairing it with the right side dish can turn it into a proper feast. Here are some no-fuss, tasty ideas:
1. Crusty bread or toast soldiers
Thick slices of sourdough, toasted and rubbed with garlic? Yes, please. Dip, scoop or just mop. it’s a classic for a reason.
2. Cheesy toast
Take a slice of bread, top with strong cheddar or Gruyère and grill until bubbly. It’s like a lazy croque monsieur without the ham.
3. Side salad
Balance the richness with something crisp. A rocket (arugula) salad with lemon vinaigrette cuts through the creaminess like magic.
4. Poached egg on top
Drop a poached egg into the middle of the soup bowl. The yolk melts into the broth. It’s a cheat’s way to make the soup taste luxurious.
5. Roasted veg or sweet potato fries
Want something more hearty? Add roasted carrots, parsnips or even some sweet potato wedges on the side. Earthy + earthy = comfort squared.
6. A glass of wine
White wine like Chardonnay or a light red like Pinot Noir pairs well. Or go full rustic and pour a glass of dry cider.
FAQs
How Long Does Jamie Oliver’s Mushroom Soup Take To Make?
It takes just 15 minutes to make the soup from start to finish.
What Type Of Mushrooms Should I Use For Jamie Oliver’s Mushroom Soup?
You can use any kind of mushrooms, but a mix of button and wild mushrooms gives the best flavor.
Can I Make Jamie Oliver’s Mushroom Soup Vegetarian?
Yes, simply use vegetable stock instead of chicken stock to keep it vegetarian.
