The weather is cold again and winter is dragging on – but one Jamie Oliver winter warmer meal you can make in just a few minutes might help see you through.

The celebrity chef has shared a recipe on his website to turn mushrooms into home-made soup which will beat any tinned soup using just two ‘exciting’ additions.

Jamie told his fans that his mushroom soup recipe is inspired by the ‘small and mighty’ European nation of Montenegro, which puts boosting flavour at the heart of its cooking with fresh foods.

Jamie Oliver said: “Inspired by the small but mighty Montenegro, where cooking is all about extracting maximum flavour from fresh local produce, this dark and delicious soup uses mushrooms in two exciting ways.”

For this recipe, you will need four cloves of garlic, olive oil, 300g of frozen chopped mixed onion, carrot and celery, 750g of button mushrooms, and four tablespoons of sour cream.

You can also add a litre of chicken stock or olive oil if you want to.

To make it, preheat your oven to 180C, then peel and finely slice the garlic. Put this into a large casserole pan on a medium to high heat, then add two tablespoons of olive oil and the frozen mixed veg.

Fry for a few minutes while slicing in 500g of mushrooms, and add a pinch of black pepper.

Cook for 10 minutes, then pour in the stock, or just one litre of boiling water if you choose not to add stock.

Then, slice up the remaining 250g of mushrooms and put on a tray with a drizzle of olive oil, before adding a bit of salt and pepper, then roast for 15 minutes.

Finally, whiz the soup in a blender to the desired texture, before dividing between bowls. Swirl a tablespoon of sourcream into each, and top with the crispy mushrooms.