If you know me, you know that I adore Jamie Oliver. I’ve been watching his shows religiously ever since he started as “The Naked Chef” and whenever I’m in London I go out to eat at one of his restaurants (every meal was a big hit so far…). Yeah, he may be a bit overrated and even I as a superfan am a bit annoyed about all the advertising deals he’s been making lately, but there’s no denying: The man can cook! And his books are always a brilliant source for delicious recipes. Usually I tweak them a bit to my liking, just as this little number: Creamy mushroom soup. Spicy, creamy, hearty, lovely mushroom soup. I was so surprised how simple this recipe is. The magic ingredient are of course the dried porcini mushrooms. They bring all the bold flavours to the party. Mixed with some veggies, button mushrooms, high quality stock and some cheese you have a wonderful winter soup to warm you on a cold day! And if you have a couple of cups soup leftover, try this amazing mushroom pasta bake!
Creamy Mushroom Soup
- 1/2 cup dried porcini mushrooms
- 1 onion
- 1 stalk of celery
- 250 g button mushrooms
- olive oil
- 2 tbsp butter
- 1/4 tsp dried chili flakes
- 2 tbsp flour
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup gruyere cheese grated
- Soak the porcini mushrooms in 1 1/2 cups of boiling water for 10 minutes.
- Roughly chop the onions, celery and the button mushrooms.
- Heat a splash of olive oil in a large pot and add the onions, celery and mushrooms. Cook for about 5 minutes over medium heat.
- Add the porcini mushrooms and reserve the soaking liquid.
- Add the butter and let it melt.
- Add the chili flakes and the flour. Stir frequently and cook for another 5 minutes.
- Pour in the reserved porcini soaking water and the chicken stock. Turn the heat down and let it simmer for 15 minutes.
- Add the heavy cream and the grated gruyere cheese and puree the soup with a stick blender until creamy and smooth.
- Season with salt and pepper to taste and serve hot with some fresh bread.