Known as the king of quick, flavourful dishes, Jamie Oliver shared a tasty and warming recipe that’s sure to become a midweek staple.

The restaurateur’s 15-minute mushroom soup is recipe repertoire-worthy due to its straightforward and affordable preparation.

This recipe from his Jamie’s 15-Minute Meals cookbook that was also published on his website shows that throwing together an appealing meal in no time is more achievable than it seems.

He stated: “This mushroom soup looks lovely, tastes incredible and takes no time at all – just 15 minutes.”

When prepared as per the instructions, this dish serves four, making it ideal for a family dinner or meal prepping in advance.

Ingredients

Soup

Two onions

olive oil

One organic chicken or vegetable stock cube

Half a bunch of fresh thyme

Two cloves of garlic

Four large portobello mushrooms

100g basmati rice

One tablespoon single cream

One teaspoon truffle oil

Croûtes

Eight chestnut mushrooms

One ciabatta loaf

One clove of garlic

One eating apple

Half a bunch of fresh curly parsley

One lemon

50g Stilton cheese

One small handful of shelled walnuts

Method

Begin by peeling, halving, and finely slicing the onions, then add them to a large lidded pan with two tablespoons of olive oil.

Next, crumble in the stock cube, season with a pinch of sea salt and black pepper, add the thyme leaves, and crush in two unpeeled cloves of garlic using a garlic press.

Remove the stems from the chestnut mushrooms and place the caps on a griddle pan, turning them until they are charred. Tear the stems and portobello mushrooms into pieces, then add them to the onion mixture along with the rice, cooking for a couple of minutes. Pour in one litre of boiling water, cover the pan with a lid, and let it simmer.

While the soup simmers, cut four slices of ciabatta diagonally and place them on the griddle pan. Once they are charred on both sides, rub them with a halved garlic clove.

Coarsely grate or slice the apple into matchsticks, mixing it with roughly chopped parsley and a splash of lemon juice.

Top the toasted ciabatta with the charred chestnut mushrooms, crumble Stilton and walnuts over the top, and place them under the grill until the cheese melts.

Finally, use a stick blender to purée the soup to your desired consistency, adjusting the seasoning as necessary, and swirl in the cream and truffle oil. Garnish the toasts with a sprinkle of apple and parsley, and serve them alongside the soup for a comforting meal.