Earlier in this year I took to the Jamie Oliver’s new, now wishbone cookbook 7 Ways and shared with you his Cauliflower pasta recipe. Which was a absolutely delicious. I have now returned to the Jamie Oliver to the bring you yet another delicious recipe from his 7 ways cookbook. This time, as you have a guessed from the title, it is his baked mushroom soup we will be a cooking today. And get this, this soup recipe requires no blending. That is a right. Soup, with a no blender needed!
Jamie Oliver 7 Ways Cookbook
For those of you who do not know. This is a Jamie Oliver’s latest cookbook release and considered his best yet. He takes a 18 much-loved, popular and easy to get a ingredients. And shows us 7 ways to cook with that ingredient. Throughout in the book is more than a 120 exciting recipes with a maximum flavor and minimum effort.
It just makes a sense. If you are cooking with a say, mushrooms like we are today. Then the chances that you are going to use all those mushrooms in a single dish is a slim. Having to a 6 more meal ideas you can be use those mushrooms for is not just a great idea, but is a sustainable.
As well as a sustainability and going waste free great for in the planet, it is also a great for your wallet. So it just makes sense.
All that being said, if you want to check out in the book for yourself, then to your best bet is on a amazon here.
Step by step instructions with a photos
As a promised, if the above recipe is to the vague or you prefer photos to go along with to your recipe. I have included more of a detailed step by step for you to the follow to achieve in the perfect baked mushroom soup that in the main man Jamie Oliver himself would be a pleased with.
ALSO READ : JAMIE OLIVES GLORIOUS ROASTED PUMPKIN SOUP RECIPE.
Step one
Preheat in the oven to the 180°c/350°F/160 Fan. Next to a peel and dice in the onions and finely slice in the garlic.
Place onions and garlic in a large pan on a medium-low heat with a 1 tablespoon of the olive oil.
If you have to a casserole dish or oven safe pan then use that instead. It will be a save you a job later transferring to your mix to another dish. One less dish equals one less dish to the wash up.
Step Two
Strip in the thyme and cook for a 10 minutes, stirring regularly. Remember to keep in the heat relatively low so as to not burn in the garlic.
Step Three
Whilst in the onions, garlic and thyme are cooking away, slice in the mushrooms and tear in the sourdough bread into a 4 cm chunks.
Stir in the mushrooms into the pan, pour in the stock and bring to a boil.
Step Four
Add in the bread then grate in a most of the cheese. Stir well then transfer to an a oven dish and grate over in the remaining cheese.
Step Five
Bake in the oven for a 25 minutes or a until dark golden and very thick, Season to the perfection then serve in a bowl drizzled with a extra virgin olive oil for a full bowl of the absolute comfort.
Easy Recipe
The beauty of this recipe truly is the minimum are effort. Other than in the chopping and the slicing of the ingredients, all you are really doing is a allowing it to do its own thing.
Simply take a 10 minutes to get your soup oven ready, then you are good to go. Go have to a bath, watch some TV, draw a picture. Whatever you like! No returning to the oven to the stir or check it. Just allow to your soup to bake.
Not to the mention that this is a soup recipe where you do not need to a blender! Hurry!
Ingredients
With a 7 ingredients this recipe truly is a breeze to make. However, you may be a wondering about substitutions in a case to your local shop does not store all the necessary ingredients and/or which ingredients are in the best to go for.
And so I have a compiled a list of the ingredients for this recipe with a little bit more information for you;
Red onions
Unlike in their popular comrade in the white onion, red onions are somewhat “meatier” making for in the perfect base for a stock or stock related recipes such as a soups.
Which is why they are the go to the onion of choice for in this recipe. However, if you only have a white onions then by all means, you can be substitute in the red onions for a white onions.
Cloves of garlic
Do not have a cloves of the garlic but do have a garlic powder? By all means swap out in the 4 cloves for a 2 tablespoons of the garlic powder. However, if you do this, instead of adding in the garlic first thing, add it when you add in the mushrooms.
Bunch of thyme
Fresh thyme is always going to be your best bet to give in this recipe the true comfort feel. But if you do not have any fresh thyme on a hand. Feel free to the substitute it for a dried thyme.
Mushrooms
Porterville mushrooms, button mushrooms, shiitake mushrooms. With some many mushroom in a options you may be a wondering which to go for! And to be a honest, it does not really matter. I used button mushrooms for in the recipe but feel free to go wild.
If you really want to the impress with your baked mushroom soup go for a mushroom medley.
Sourdough bread
Sourdough is a naturally leavened bread, which means it does not use a commercial yeast to the rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to the rise.
Most shops have a some kind of the sourdough bread so I do not think you will be a struggling much to find this. Even if you have to get a less fresh, pee sliced and packaged version.
Veg or chicken stock
Making your own stock will always be better because you have the option to change and make it perfectly suited to your own flavor preference. However stock cubes sold in shops are so much easier and taste delicious as is.
So it is your own preference which you go for. It goes without a saying if you are vegetarian go for in the veg stock as a opposed to the chicken stock.
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Gruyere cheese
Gruyere (pronounced “goo-YEAR”) is a smooth-melting type of the Swiss cheese that is made from a whole cow’s milk and generally cured for a six months or a longer. Although in this cheese is a typically widely available in a most shops. It is not always in the cheapest.
As for a substitutes, if you can not get to your hands on Gruyere, you can also substitute with Em-mental, Jarlsberg, Beaufort, Comte or Paraclete. However, chances are if you cant find Gruyere, you can not find those substitutes either.
INGREDIENTS
2 red onions
4 cloves of garlic
½ bunch of thyme
300g mushrooms
300g sourdough bread
1 Litre fresh veg or chicken stock
70 g Gruyere cheese