Tuesday, April 30, 2013

Jamie's Mushroom soup - sans croûtes

Here is another quick soup that I made using my Cuisinart stick blender from Kitchenware Direct. Don’t forget that you could win one of these brilliant appliances for yourself, just enter HERE.

Now, back to this Mushroom Soup. I actually have my own mushroom soup recipe that I always use, but this version is from Jamie Oliver’s 15 Minute Meals cookbook.

If you are Jamie, or if you have seen this on his television series, you should be able to whip up this soup – together with some Stilton, apple and walnut croûtes (toasty breads) – in just 15 minutes.

But I am not Jamie Oliver, and I do not have the ’15-minute mindset’. Heck, I can barely even remember that it’s been a week since I last blogged! So, as usual, this recipe took longer than specified. For me, slow and steady wins the taste race, and what’s the hurry, anyway?

Truth be told, I was not that keen on the use of basmati rice in this soup. Usually, a cubed potato does a better job of thickening the soup, and gives a nicer flavour. Just as well the stick blender was able to churn through the rice to make it amalgamate more smoothly with the mushrooms.

Mushroom Soup
serves 4

2 onions, finely sliced
2 tblsp olive oil
1 chicken or vegetable stock cube
¼ tsp dried thyme
2 tsp crushed garlic
6 medium-large portobello mushrooms, trimmed and sliced
½ cup basmati rice (uncooked)
1 litre boiling water
Cream and truffle oil or truffle salt (optional), to serve


1. Place the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring, for about 2 minutes.

2. Crumble the stock cube into the pan, and add the thyme and garlic and stir again.

3. Add the sliced mushrooms and rice and stir to coat with the oil mixture.

4. Pour in the boiling water and bring the soup to the boil. Reduce heat and simmer for 8-10 minutes.

5. Remove soup from the heat and use a stick blender to puree the soup until it is smooth. Season to taste with salt and pepper.

6. To serve, pour into bowls and swirl some cream and truffle oil (or salt) on top.

Tip: This soup can be cooled, then frozen, in an airtight container for up to 3 months.
recipe adapted from Jamie Oliver 15 Minute Meals

Ingredients, including portobello mushrooms, onions and rice.
And some truffle oil for later.

Didn't have time to make Jamie's croûtes, so made do with some bought garlic bread instead.

Giveaway! - Enter to win

Don't forget to enter for a chance to win this fantastically useful Cuisinart stick blender, thanks to Kitchenware Direct.

Just click HERE to enter.


  1. Interesting the basmati rice in this mushroom soup...looks delicious and yes, I would drizzle some truffle oil.
    Have a wonderful day Bel :)

  2. This sounds so tasty and earthy! And I love that you can just use the immersion blender for it - easy peasy!

  3. I've never made mushroom soup before - I love mushrooms so I should give it a go. Have you blogged your own recipe before?

  4. Garlic bread sounds even better with this delicious mushroom soup.

  5. I recently had mushroom soup served in shot glasses - very cool and made for a great party stater. Can;'t get enough of it

  6. I didn't realise rice was used as a thickening agent? But I suppose if you put it through the blender you wouldn't know.. hmm.

  7. I've never thought to add rice to thicken! This is perfect, I've got some mushrooms waiting to be turned into soup :)

  8. Your food looks delicious I love your site.