Creamy Mushroom Soup with Jamie Oliver's Twist

Prepare the ingredients. It is recommended to find and cook with dried mushrooms, as they will give the soup an extraordinary aroma. You can also choose to omit the chili pepper if you don't like spicy food. The broth is the foundation of the soup and plays a crucial role. The best option is to prepare homemade broth in advance. You can freeze it in small portions and thaw as needed. Alternatively, you can use hot water or prepare broth from bouillon cubes (dry broth). There are many options available with acceptable ingredients on the market today.

Pour boiling water over the dried mushrooms and let them sit for 5 minutes. This will soften them slightly and enhance their aroma.

Dice the mushrooms, onion, and celery. The size doesn't matter as everything will ultimately be pureed. You can reserve a couple of mushrooms for garnishing purposes. Slice them and sauté on a drop of oil, browning them on both sides.

In a thick-bottomed pot, melt butter and add olive oil. Add the mushrooms, celery, onion, and chili pepper. Add flour. Drain the liquid from the soaked mushrooms and set it aside. Add the mushrooms to the pot. Cook, stirring, for 25 minutes. If you don't have a pot with a thick bottom, you can do this step in a sauté pan or large skillet. Then transfer everything to a pot.

Pour in the hot broth and the liquid from soaking the mushrooms. Bring to a boil and simmer for 15 minutes. Puree the soup with an immersion blender. Add cream and season with salt and pepper to taste. The soup is ready.

Pour the soup into plates, garnish with mushroom slices and sprinkle with freshly ground pepper. Enjoy your meal!