I stumbled upon this REAL MUSHROOM SOUP recipe from Jamie Oliver’s book Jamie’s Dinners. I was looking for a mushroom recipe to use up the balance of the mushroom leftover from my Wild Mushroom Quiche for the pastry competition.
According to Jamie, once you have tasted the real mushroom soup, those awful tins of mushroom soup become a distant memory. And I couldn’t agree more. Those tins mushroom soups is just too salty and the cream overpowers the mushroom flavour.
Nearly all mushrooms, if cooked correctly, have wonderful sweet earthiness flavour. I use a mixture of fresh Shitake, Button, Portabello, and Oyster Mushroom. If you want to make the whole thing more luxurious, add a tiny bit of dried porcini and a drizzle of truffle oil. Both can be found at Jaya Grocer or BIG.
I like the chunky mushroom bits and adding the lemon zest & juice did gives the soup a wonderful flavour. No more creamy soup. This is the real stuff.
P/S: In case you are wondering, that is me holding the spoon while trying to balance the camera with the left hand to take some good shots. And yes, I don’t use tripod because it’s too much hassle setting up the tripod and the food will be cold by the time everything is ready for shooting.
- Olive Oil
- 300g mixed Fresh Mushrooms (shitake, oyster, portabello, button) – cleaned and sliced
- 2 cloves Garlic – peeled and finely sliced
- 1 small Onion – peeled and finely chopped
- 1/2 tablespoon Butter
- 1 teaspoon Dried Thyme (or a handful of fresh thyme leaves)
- 500ml Vegetable Stock, preferably organic
- Sea Salt and Freshly Ground Black Pepper to taste
- a handful of fresh Parsley – roughly chopped
- 2 tablespoon Cream (optional)
- 1 Lemon – grate for zest & juice (optional)
- Truffle Oil (Optional)
- Heat up a medium pot, add about 2-3 tablespoon of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme. After 1 minute, you’ll probably notice moisture cooking out of the mushrooms. Carry on cooking for about 10 minutes until most of the moisture disappears.
- Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. Remove half the soup into another pot and whiz it up to a purée with a hand blender (or pour into a blender to puree), then pour it back in.
- Garnish with parsley & drizzle of cream
- You can serve this soup as you like, or you can try Jamie’s suggestion. Quickly stirfry some nice-looking mushrooms like oyster and sprinkle these on top of the soup with lemon zest and spoon some lemon juice. When you go to eat it, stir it in and it gives a wonderful flavour. If using truffle oil, a few drips on the top just before serving and leave out the lemon.
Comments
29 responses to “The Real Mushroom Soup”
Is the cream heavy whipping cream?
It is just cooking cream, though whipping cream can also be used.
That looks like a great mushroom soup! I was just searching for inspiration to make my diet-friendly mushroom soup recipe chunkier. Are those just mushrooms that you’ve left whole in the soup?
Definitely trying your recipe, looks delicious! 🙂
I hope you are still taking messages! This soup is right up my alley:) Love mushrooms. I want to cook this on a Friday and keep this in the fridge til Sunday nite. Will that work? I’ll add the last essentials just before serving. Thanks!!!
Hi Valerie. I love mushrooms too 😀 The soup (without the garnishing) should be able to keep for 2-3 days in the fridge. Though I would prefer to freeze it and reheat before serving, to keep its freshness.
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I absolutely LOVE the use of a mushroom mixture in this soup! So many great flavours and none of them from a can!! Thanks for sharing, I’m really looking forward to trying this recipe…
-Shannon
Hi Shannon, thanks for your comment. hope you love this recipe
Frankly speaking i don’t like mushroom, but the same thing would be in pizza i would love to have. I had noticed that mushroom is too similar like chicken in eating. Your recipe is tempting me to have this. Would come back with my experience.
Yummy! A god and healthy option for our Christmas dinner instead of the canned ones. A bit more work but its worth it!
Seriously delicious! I’m pinning this in hopes my hubby might make it 🙂 He rarely cooks, but LOVES mushrooms, so hopefully this will entice him in to the kitchen again!
I’ve made this mushroom soup before for Christmas last year.. this is definitely a great recipe. But took a while to get it all done since I use homemade chicken stock. 😛
How nice making your own chicken stock. I took a shortcut, only boiled chicken bone soup.
I like to see my mushrooms 🙂 Beautiful texture – so much better than super rich creamy mushroom soup with barely any discernable mushrooms!
Thanks for your lovely compliments, Priscilla. Besides having a beautiful texture, this is also a guilt free soup
I’ll lick the bowl clean!
Oyster mushrooms somehow has a mild thickening effect after prolonged simmering, I love using them too!
thanks for sharing about the oyster mushroom tip, didn’t know that. Chef Loke suggested for me to use shittake & oyster mushroom in my quiche, it has nice flavours
Oh my! It’s a mushroom lover’s idea of paradise. Sign me up, this is a perfect dish! And nice camera balancing skills 😉
Thanks Parsley Sage!
I don’t trust others taking my food photos for me now.., so fussy lol!
wow, this really looks like the real thing! after seeing your mushroom soup, i even feel guilty getting the canned ones from the supermarket. I must try to make these too someday.
Thanks Lena. this soup is the low fat healthy version, without cream. I dont like overpowering cream in soups.. eeks. you can make big batches and freeze them. better than buying canned ones 🙂
First of all I had to laugh at your comments around your picture of you holding the spoon. I too find setting up and using a tripod a hassle, but one of these days, I’ll figure out a way to lesson the hassle. Great job in balancing camera and soup! I do love a good mushroom soup and those canned soups – NO! This does look absolutely delicious! Love the lemony touch.
I know some bloggers always have their tripod ready, but my apartment is small to have the tripod around, and someone will start giving me weird stares.. After 1 year of taking food photos, I have become very fussy with my photos, no one else can take it for me.. lol
Shannon, the mushroom soup looks so good and chunky. Wow, you can shoot with just one hand 🙂
thanks Phong Hong. haha with practice, yes now can shoot with one hand, and using left hand some more. my lens is small, so easier to handle 🙂 cannot ask anyone else in my house to shoot my food, i’ve become very fussy with my photos.. lol.
Definitely agree with you! Should be able to taste the mushroom bits in the soup and your version definitely look luscious!
Thanks Kelly, this is a low fat mushroom soup. hate those overpowering cream soup
I love thyme paired with mushrooms–looks like comfort in a bowl =)
Thank Squishy Monster. It is indeed comfort in a bowl 🙂