Nothing is more satisfying than a hearty bowl of soup on a cold winter evening, but you do not need to spend hours in the kitchen to make something delicious and homemade.
Jamie Oliver’s mushroom soup takes just a few minutes to prepare and is the best option for a weeknight meal during winter.
It is also a wonderful prepared meal recipe for those who need to impress loved ones coming on vacation without having to spend hours cooking all day.
On her website, Jamie said: “This mushroom soup is delicious, tastes amazing and takes no time – 15 minutes. »
This soup is flavorful and incredibly creamy at the same time, and Jamie also shared a “super easy” grilled sandwich recipe that pairs perfectly with it.
READ MORE: An Easy and Healthy Vegetable Soup Recipe Your Guts Will Love Is Full of Vitamins
To make the soup:
To make the grilled sandwich:
To make the soup:
To begin, peel and finely slice the onions. Place a large lidded pan on a medium heat, add two tablespoons of olive oil as well as the chopped onions.
Crumble a stock cube over the onions, season with salt and pepper then strip thyme leaves and add them to the pan.
Squash two cloves of garlic through a garlic crusher but also add them to the pan.
Remove the stems from the Portobello mushrooms, cut them into pieces and place them on a warm plate. Cook for a few minutes until charred.
Place the portobello mushroom stems in the pan with the onions, then bring a kettle to a boil. Cook the ingredients in the onion pan for a few minutes and then pour in the boiling water.
Use an immersion blender to puree the soup. Once you have a thick soup with all the ingredients mixed, then add the liquid cream and truffle oil.
Your mouthwatering mushroom soup will now be ready to eat.
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To make the toasted sandwich:
Destalk the chestnut mushrooms and place them on the griddle pan, then cook until charred.
Add 4 slices of ciabatta bread to the pan, making sure to toast both sides. Rub the bread with a halved clove of garlic while turning it.
Cut an apple into matchstick-thin slices and then roughly chop the parsley leaves as well. Pour the lemon juice over the apple slices and parsley.
Place the chestnuts on the toast. Crumble the stilton cheese and walnuts over the bread and then place in the oven for a few minutes until the cheese is melted.
Serve the toasts on a plate with the apple and parsley on the side. Then your comforting mushroom soup.
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