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Mushroom Soup and Pasta Bake

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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Ready in
50 m
Calories Per Serving


For the Soup

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

For the Pasta Bake

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


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
Calories Per Serving569
Total Fat20g31%
Vitamin A143µg16%
Vitamin B120.2µg3%
Vitamin B60.4mg19.1%
Vitamin C14mg23%
Vitamin D0.7µg0.2%
Vitamin E1mg6%
Vitamin K6µg7%
Folate (food)61µgN/A
Folate equivalent (total)88µg22%
Folic acid16µgN/A
Niacin (B3)8mg41%
Riboflavin (B2)0.9mg50.1%
Thiamin (B1)0.3mg20.7%