Jamie Oliver's 15 Minute Meals: Mushroom Soup with Stilton, Apple & Walnut Croûtes

Paired with indulgent cheesy crostinis, this marvellous meal is so quick, so delicious and cheap as chips.

Paired with indulgent cheesy crostinis, this marvellous meal is so quick, so delicious and cheap as chips

(Credit: David Loftus)

"A deliciously creamy, homemade mushroom soup, a great little recipe that’s super-easy but really rewarding. Rich, luxurious and healthy, with a clever little trick to cut down on that cream. And to go with it, my souped-up, totally awesome, melt in your mouth crostinis with chestnut mushrooms, oozy stilton, crunchy apple and walnuts. A wicked lunch or light supper for four, all whipped up in just 15 minutes."

Mushroom with Soup Stilton, Apple & Walnut Croûtes

By Jamie Oliver



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


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


Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender

Start cooking:

Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.

Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.

De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.

Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes.

Pour in 1 litre of boiling water and boil with the lid on.

Cut 4 slices of ciabatta at an angle and add to the griddle pan.

When charred on both sides, rub with a halved garlic clove.

Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.

Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.

Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.

Top the toasts with pinches of apple and parsley and serve on the side.

Yield: Makes 4 servings

This recipe originally appeared on Jamie's 15 Minute Meals - Series 1: © 2012 Jamie Oliver. Visit or follow him at @jamieoliver. Photography by David Loftus Copyright © 2012.


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