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If you don’t want to use the oven, cook the mushroom topping in an air fryer on its hottest setting for 14 minutes, or until gnarly.
Adapted from 5 Ingredients Mediterranean
By Jamie Oliver
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- Mushroom soup
30 mins
Super easy
serves 4
About the recipe
Inspired by the small but mighty Montenegro, where cooking is all about extracting maximum flavour from fresh local produce, this dark and delicious soup uses mushrooms in two exciting ways.
Ingredients
4 cloves of garlic
olive oil
300g frozen chopped mixed onion, carrot and celery
750g chestnut or button mushrooms
optional: 1 litre organic chicken or vegetable stock
4 tablespoons sour cream
optional: extra virgin olive oil
Top Tip
If you’ve got any thyme, strip the few leaves from a few sprigs into the pan to fry with the veg – delicious.
Method
- Preheat the oven to 180°C/350ºF/gas 4.
- Peel and finely slice the garlic, then place it in a large casserole pan on a medium-high heat with 2 tablespoons of olive oil and the frozen mixed veg. Fry for a few minutes while you slice 500g of the mushrooms, then add them to the pan with a good pinch of black pepper. Cook for 10 minutes, or until golden, then pour in the stock, if using, or 1 litre of boiling kettle water and cook for a further 10 minutes.
- Meanwhile, slice the remaining 250g of mushrooms (slice them so you have some beautiful cross-sections, throwing any trimmings into the soup as you go), place on a tray with a drizzle of olive oil and a pinch of sea salt and pepper, and roast for 15 minutes, or until beautifully golden and crisp.
- When the time’s up, blitz the soup to your desired consistency, then season to perfection.
- Divide between warm soup bowls, ripple 1 tablespoon of sour cream into each, and top with the crispy mushrooms and a little drizzle of extra virgin olive oil, if you like. Serve with Herby cheese soda bread.
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