Mushroom Soup and Pasta Bake

Mushroom Soup and Pasta Bake
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Mushroom Soup and Pasta Bake

Jamie Oliver Enterprises Limited

Mushroom Soup and Pasta Bake

Here’s my tribute to cream of mushroom soup. Nostalgia is a big part of comfort food, and almost everyone I’ve spoken to has that shared memory of tucking into a steaming bowl of this soup as a child, particularly when they were feeling poorly. I’ve taken it up a notch, while still giving you that old-school familiar flavor. It’s a total beauty in its own right, but I’ve also shown you how to turn the soup into a pasta bake, which was fashionable in the ’80s. —Jamie Oliver in his cookbook Jamie Oliver’s Comfort Food.

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6
Servings
383
Calories Per Serving
Deliver Ingredients

Ingredients

For the Soup

  • ¾  Ounce  dried porcini mushrooms
  • onion
  • stalk of celery
  • 2  Pounds  button mushrooms
  • Olive oil
  • 3  Tablespoons  unsalted butter
  • good pinch of dried chili flakes
  • ½  Cup  all-purpose flour
  • chicken or vegetable bouillon cubes
  • ⅓  Cup  heavy cream
  • 2  Ounces  Cheddar cheese

For the Pasta Bake

  • 17  Ounces  dried penne
  • handful of button mushrooms
  • cloves of garlic
  • 10  sprigs of fresh thyme

Directions

For the Soup

In a small bowl, just cover the porcini mushrooms with boiling water and leave them to soak for 5 minutes. Peel the onion, trim the celery, and roughly chop both. Then, clean the button mushrooms and put it all into a large saucepan on a medium-high heat with some oil, the butter, the chili flakes, and the flour. Add the porcini, reserving the soaking water for later. Cook it all for around 25 minutes, or until soft, dark, and intense, stirring regularly.

Use the bouillon cubes to make 6 cups of broth. Gradually add the hot broth to the pan, stirring continuously, along with 90 percent of the reserved porcini liquid. Bring the pan back to a boil, then reduce the heat and simmer for 15 minutes. Stir in the cream and grate in the Cheddar, then blend until smooth. Season to taste.

For the Pasta Bake

To turn the soup into a pasta bake, preheat the oven to 325 degrees. Cook the pasta in a saucepan of boiling salted water according to package instructions, until just al dente, then drain and return to the pan. Pour half the soup (eat the rest or save for another day) over the pasta and gently mix together. Put the pasta into a baking dish (8 x 12 inches) and top it with an extra grating of Cheddar.

To make it extra special, use a mandolin (use the guard!) to shave the mushrooms and garlic into a bowl, strip the thyme leaves from the stems and add them to the bowl, and then toss it all in a drizzle of oil before scattering it over the pasta. Bake for around 30 minutes, or until golden and starting to crisp up at the edges.

Nutritional Facts

Total Fat
7g
10%
Sugar
8g
9%
Saturated Fat
1g
4%
Carbohydrate, by difference
83g
64%
Protein
10g
22%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
517mg
52%
Choline, total
54mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
495µg
100%
Iron, Fe
18mg
100%
Magnesium, Mg
658mg
100%
Manganese, Mn
4mg
100%
Niacin
6mg
43%
Pantothenic acid
5mg
100%
Phosphorus, P
258mg
37%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
199mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
143g
5%
Zinc, Zn
6mg
75%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.