6 portions. Approximate cost: £10.39
Skill level: Medium,
Total cooking time: 50 minutes,
- Prep time: 10 minutes,
- Cooking time: 40 minutes,
Equipment used: 1 deep pan, 1 blender, kitchen paper (for mushroom cleaning)
Original recipe: (Jamie Oliver’s) Real mushroom soup
I almost stuck to the recipe in its entirety, but at the last minute decided to add half the tub of mascarpone (instead of the suggested 1 tablespoon) to make the soup creamier.
The end result was very tasty, but when re-heated the next day, this jumped up several levels of flavour; definitely one to make in advance.
(Original recipe in bold font)
- Place 1 small handful of porcini in a small dish, add boiling water just to cover, and leave to soak.
- Clean and slice 600g to 800g of mixed mushrooms.
- Peel and finely dice 1 red onion and 2 cloves of garlic – no need to be too neat here as this will be blitzed in the blender.
- Pick the leaves from a handful of fresh thyme.
- Pick and chop a handful of fresh flat leaf parsley .
Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil. Add diced onion, garlic and cook for a couple of minutes before adding the mushrooms, a handful of fresh thyme leaves and seasoning. Stir around quickly.
After about a minute you’ll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole.
Strain the soaking liquid from the porcini to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
Season to taste.
Before you add stock, remove a around 4 tablespoons of the mushrooms mixture and set to one side, you will add these back to the soup at the end.
Add 1 litre of stock. Bring to the boil and simmer for around 20 minutes.
I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and 1 tablespoon (or in my case, half a tub) of mascarpone, and seasoning carefully to taste.
You can serve this soup as you like, but consider adding little slices of grilled crostini into the bottom of the bowls before the soup is poured over. (I opted to toast large slices of bread under the grill and rub these with raw garlic whilst warm. My hubby topped his with Boursin and dipped in his soup – I think he won.)
Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. (Or, as I have done, use the mushroom mixture itself). If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving.
- 600g to 800g mixed mushrooms – use a selection of darker chestnut and field mushrooms and button mushrooms, although you can go fancy and use oyster or shitake mushrooms as well.
- 340g oyster mushrooms (£1.69 from Nour)
- 150g chestnut mushrooms (£1.50 from M&S)
- 300g White cup mushrooms (£1 from Nour)
- a small handful of porchini mushrooms (£3 from Metropolitan Market)
- 1 x red onion (20p)
- 1 litre home-made vegetable stock (£1)
- 3 garlic cloves (50p for a bulb)
- 1/2 tub of mascarpone cheese (£1.50)
- fresh thyme
- fresh parsley
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