Mixed Recipes: Baked Mushroom Soup, Ham Hock Winter Broth, Freezer Veg Minestrone, Chorizo & Barley Soup, Cheesy French Onion Soup, Spiced Pumpkin Soup
A comforting collection of hearty autumn and winter soups by Jamie Oliver, featuring a creamy baked mushroom soup, slow-simmered ham hock and pearl barley broth, ultra-fast freezer minestrone with homemade pesto, smoky chorizo barley soup, classic cheesy French onion soup, and a pressure-cooked spiced pumpkin soup.
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🍳 Cooking Flow
【Baked Mushroom Soup】Sauté onions, garlic, thyme, and mixed mushrooms -> Add stock and torn sourdough bread -> Stir in grated cheese -> Bake at 180°C for 25 minutes. → 【Ham Hock Broth】Simmer smoked ham hock with bouquet garni and dried mushrooms for 2 hours -> Add root veg and pearl barley for 35 minutes -> Shred meat and wilt in fresh winter greens. → 【Freezer Minestrone】Sauté frozen soffritto and Parmesan rind -> Add frozen veg, chicken stock, and broken lasagna pasta -> Serve with quick homemade basil pesto and grated frozen chili. → 【Chorizo Barley Soup】Crisp diced chorizo -> Sauté mirepoix vegetables -> Add pearl barley, tinned tomatoes, and stock to simmer -> Stir in fresh kale. → 【Cheesy Onion Soup】Slowly sweat and caramelize 2 kg onions with a cartouche -> Deglaze with IPA and simmer with stock -> Float mustard-cheese toasts on top and grill until melted. → 【Spiced Pumpkin Soup】Pressure-cook pumpkin chunks with mirepoix, rosemary, and stock for 6 minutes -> Blend smooth -> Serve with Parmesan-crusted ciabatta and fried sage.
Cooking Steps
Brief Cooking Order
【Baked Mushroom Soup】Sauté onions, garlic, thyme, and mixed mushrooms -> Add stock and torn sourdough bread -> Stir in grated cheese -> Bake at 180°C for 25 minutes. → 【Ham Hock Broth】Simmer smoked ham hock with bouquet garni and dried mushrooms for 2 hours -> Add root veg and pearl barley for 35 minutes -> Shred meat and wilt in fresh winter greens. → 【Freezer Minestrone】Sauté frozen soffritto and Parmesan rind -> Add frozen veg, chicken stock, and broken lasagna pasta -> Serve with quick homemade basil pesto and grated frozen chili. → 【Chorizo Barley Soup】Crisp diced chorizo -> Sauté mirepoix vegetables -> Add pearl barley, tinned tomatoes, and stock to simmer -> Stir in fresh kale. → 【Cheesy Onion Soup】Slowly sweat and caramelize 2 kg onions with a cartouche -> Deglaze with IPA and simmer with stock -> Float mustard-cheese toasts on top and grill until melted. → 【Spiced Pumpkin Soup】Pressure-cook pumpkin chunks with mirepoix, rosemary, and stock for 6 minutes -> Blend smooth -> Serve with Parmesan-crusted ciabatta and fried sage.
Introduction
A comforting collection of hearty autumn and winter soups by Jamie Oliver, featuring a creamy baked mushroom soup, slow-simmered ham hock and pearl barley broth, ultra-fast freezer minestrone with homemade pesto, smoky chorizo barley soup, classic cheesy French onion soup, and a pressure-cooked spiced pumpkin soup.
Step 1
【Baked Mushroom Soup】Roughly chop 2 red onions and 4 cloves of garlic. Strip the leaves from half a bunch of fresh thyme.
Step 2
【Baked Mushroom Soup】Heat olive oil in an ovenproof pan, add thyme leaves, garlic, and chopped onions. Gently sweat for about 5 minutes until softened.
Step 3
【Baked Mushroom Soup】Slice the mushroom caps and finely chop the mushroom stalks. Add all mushrooms to the pan with salt and pepper, sautéing briefly without browning.
Step 4
【Baked Mushroom Soup】Pour in just over 1 liter of chicken stock and bring to a gentle simmer.
Step 5
【Baked Mushroom Soup】Tear 300g of sourdough bread into chunks, adding both the soft crumb and crust directly into the soup to act as a thickening agent. Stir to let it absorb the broth.
Ingredients List
Important Notes
Baked Mushroom Soup: Using torn rustic bread in the soup releases starches that create an amazingly rich, silky consistency without heavy cream.
Ham Hock Broth: Soaking the ham hock overnight removes excess saltiness, while dried mushrooms and celery bundle add deep, savory layers.
Freezer Veg Minestrone: Keeping a Parmesan cheese rind in the simmering soup acts as an incredible natural flavor enhancer; grating a frozen fresh chili over the hot soup provides instant zest without burning.
Cheesy French Onion Soup: Using a parchment paper cartouche traps moisture initially, promoting uniform cooking and releasing natural sugars before deep caramelization.
Spiced Pumpkin Soup: A pressure cooker cuts cooking time down to just 6 minutes while intensely driving herb flavors into the pumpkin flesh.
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