Jamie Oliver's creamy mushroom soup is an easy homemade version of the dish. Mushrooms and other vegetables are cooked in a creamy broth and served with mushroom-topped, toasted ciabatta bread.
To make creamy mushroom soup, wash and slice approximately 21 ounces of fresh mushrooms. Heat a small amount of olive oil in a large saucepan over medium heat. Add one sliced onion, two sliced celery sticks, three cloves of sliced garlic, some chopped parsley stalks, a few sprigs of fresh thyme and the mushrooms. Cover the pan and cook gently until the vegetables have softened. Remove 4 tablespoons of mushrooms from the pan and set them aside. Add 1 1/2 quarts of chicken or vegetable stock, and bring it to a boil before lowering the heat and simmering for 15 minutes.
Add some salt and pepper, then use a hand-held blender to combine the soup ingredients until they have reached a smooth consistency. Add 1/3 cup of cream and bring the soup to a boil, then turn the heat off. Toast four to six slices of ciabatta bread in a hot griddle pan. Cover the slices with most of the reserved mushrooms and drizzle some olive oil over the top. Serve the soup in bowls with the remaining mushrooms as a garnish and the ciabatta slices on the side.