Jamie Oliver Mushroom Soup with Stilton, Apple & Walnut Croûtes

This Jamie Oliver Mushroom Soup with Stilton, Apple & Walnut Croûtes is a rich and savory recipe, which uses portobello mushrooms and Stilton cheese. It’s a no-fuss take on the classic, ready in about 15 minutes.

Jamie Oliver Mushroom Soup with Stilton, Apple & Walnut Croûtes Ingredients

Soup:

• 2 onions
• olive oil
• 1 organic chicken or vegetable stock cube
• ½ a bunch of fresh thyme
• 2 cloves of garlic
• 4 large portobello mushrooms
• 100g basmati rice
• 1 tablespoon single cream
• 1 teaspoon truffle oil

Croûtes:

• 8 chestnut mushrooms
• 1 ciabatta loaf
• 1 clove of garlic
• 1 eating apple
• ½ a bunch of fresh curly parsley
• 1 lemon
• 50g Stilton cheese
• 1 small handful of shelled walnuts

How To Make Jamie Oliver Mushroom Soup with Stilton, Apple & Walnut Croûtes

1. Start the soup base: Peel, halve, and finely slice the onions. Add them to a large pan over medium heat with 2 tablespoons of olive oil.
2. Add seasoning and aromatics: Crumble in the stock cube, season with sea salt and black pepper, strip in the thyme leaves, and crush in the garlic (unpeeled).
3. Cook the mushrooms: De-stalk the chestnut mushrooms and grill the caps on a hot griddle pan. Tear the portobello and chestnut stalks into the onion mixture.
4. Add rice and boil: Stir in the rice, cook for a few minutes, then pour in 1 liter of boiling water. Cover and let it boil.
5. Prepare the croûtes: Slice 4 pieces of ciabatta at an angle and grill until charred on both sides. Rub with halved garlic.
6. Make the apple topping: Grate or slice the apple into matchsticks and toss with chopped parsley and lemon juice.
7. Assemble the croûtes: Top the ciabatta with grilled mushrooms, crumble over Stilton and walnuts, then grill until melted.
8. Blend and finish the soup: Use a stick blender to purée the soup to your preferred consistency. Stir in the cream and truffle oil, and season to taste.
9. Serve: Plate the croûtes with the apple-parsley topping and serve on the side of the hot soup.

Recipe Tips

• Can I make this soup vegetarian? Yes, simply use a vegetable stock cube instead of chicken.
• What can I use instead of Stilton? Try blue cheese, Gorgonzola, or goat cheese for a milder option.
• How to avoid watery soup: Make sure to simmer with the lid on and don’t add too much water beyond the recipe.
• Do I need truffle oil? It’s optional but adds a luxurious touch; a drizzle of olive oil can substitute.
• Can I use brown rice? Yes, but it will require a longer cooking time and more water.

What To Serve With Mushroom Soup

This dish is nearly a full meal, but here are a few complementary options:

• A crisp green salad with balsamic vinaigrette
• Roasted root vegetables
• A glass of dry white wine
• Garlic butter toast
• Lightly sautéed spinach

How To Store Mushroom Soup

Refrigerate: Store soup and croûtes separately. The soup will last in an airtight container for up to 3 days.

Freeze: The soup (without cream) freezes well for up to 2 months. Add the cream and truffle oil when reheating.

Mushroom Soup Nutrition Facts

• Calories: 366 kcal
• Fat: 19g
• Saturates: 5.1g
• Sugars: 10.1g
• Salt: 1.7g
• Protein: 11g
• Carbohydrates: 41.1g
• Fibre: 3.8g

FAQs

Can I make this soup ahead of time?
Yes, it reheats well. Just blend and add cream right before serving.

What mushrooms work best for this soup?
Portobello and chestnut mushrooms give a deep, earthy flavor.

Can I skip the croûtes?
Yes, the soup stands alone beautifully, but croûtes add texture and richness.

How do I make this dairy-free?
Omit the cream and Stilton or use dairy-free alternatives.

Is this recipe gluten-free?
Only the soup is gluten-free. Use gluten-free bread for the croûtes.

Jamie Oliver Mushroom Soup with Stilton, Apple & Walnut Croûtes

Author: Sarah Cooking Method:Stovetop Blending Grilling Cuisine:British. Courses:Soups Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings:4 servingsCalories:366 kcal Best Season:Available

Description

A rich and earthy mushroom soup paired with cheesy apple-walnut croûtes for a quick gourmet meal.

Ingredients

• 2 onions
• olive oil
• 1 organic chicken or vegetable stock cube
• ½ bunch fresh thyme
• 2 garlic cloves
• 4 portobello mushrooms
• 100g basmati rice
• 1 tbsp single cream
• 1 tsp truffle oil
• 8 chestnut mushrooms
• 1 ciabatta loaf
• 1 garlic clove
• 1 apple
• ½ bunch fresh parsley
• 1 lemon
• 50g Stilton cheese
• 1 handful shelled walnuts

Instructions

1. Slice onions and cook with oil in a large pan. Add stock cube, thyme, and garlic.
2. Grill chestnut mushroom caps. Add portobellos and stalks to the onion pan.
3. Add rice and boiling water. Cover and cook.
4. Grill ciabatta slices and rub with garlic.
5. Toss grated apple with parsley and lemon juice.
6. Top toast with mushrooms, Stilton, and walnuts. Grill until melted.
7. Blend soup, add cream and truffle oil. Season.
8. Serve with croûtes topped with apple-parsley mix.

Notes

• To make this dish vegetarian, use vegetable stock and a vegetarian-friendly blue cheese. For best results, use ripe apples and fresh Stilton.

Keywords:mushroom soup, Jamie Oliver soup, 15 minute meals, mushroom stilton soup, easy gourmet soup, vegetarian mushroom soup