Cream of Mushroom Soup Recipe – With Thermomix Instructions

 

Cream of Mushroom Soup Thermomix

 

Perfect for a chilly winter’s day, mushroom soup will give you a nutrition-packed boost as well as warming the cockles of your heart.

And it’s perfect for this far-too-chilly and dangerously stormy weather we are having here in Sydney right now.

Making some soup and baking a cake, whilst wearing my new Ugg boots, is keeping away the mid-winter blues.

So now, this was the first time I ever made mushroom soup, but not the last!

It was so quick and easy… only problem is that not one of the children really enjoyed it. But my veggie husband will love this soup when he gets home.

It’s good to put the adults first sometimes, don’t you think?

And we’ll work on those fussy eater kids, little by little.

 

Cream of Mushroom Soup Recipe - With Thermomix Instructions
Author: 
 
Ingredients
  • 500 gr mushrooms (I used shimeji and button mushrooms)
  • 1 leek
  • 1 fat clove of garlic
  • 30 gr butter
  • 1tbs flour - I used wholemeal but won't next time
  • ⅓ cup cream
  • 3 cups of veggie stock, or chicken
  • 1tbs flat leaf parsley
Instructions
  1. Chop mushrooms. I did this in Thermomix for few seconds on speed 7, using spatula to mix them around. Scrape into a bowl.
  2. Chop leek and garlic. 2 secs at speed 7.
  3. Saute leeks and garlic with butter until soft. 100 degrees for 4 minutes, speed soft.
  4. Add mushrooms and saute again for 10 mins. 100 degrees, speed soft.
  5. Sprinkle the flour over the mushrooms.
  6. Cook for 1 minute more
  7. Then pour in the stock and cook for 10 minutes, stirring. Speed soft.
  8. Make sure you take some time to inhale the lovely smells that are steaming out of the pan/Thermomix
  9. Blend the soup until smooth. 15 - 30 seconds on 8.
  10. Stir in cream and parsley, then season with salt and pepper.
  11. Enjoy!!

 

shimeji mushrooms soup thermomix

Shimeji mushrooms – weird but wonderful

 

Cream of Mushroom soup Thermomix

Mushrooms chopped in Thermomix

 

thermomix mushroom soup

Thermomix steaming away, stock ready to pour

mushroom soup Thermomix

Soup, ready to eat!

You can also  tweak the recipe in a few ways: double the butter; a wee bit of blue cheese added; Philly cheese instead of cream. Great ideas and I must try them.

Do you make mushroom soup?

Do your kids eat mushroom soup?

 

 

 

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Last Updated on

Posted on: April 3, 2018

8 Comments

  • Reply June 26, 2013

    Lani

    Looks very tasty! I’m all for putting the adults first. Best time of the day is after the kids are in bed, my husband and I sit down for a leisurely dinner with wine and Game of thrones! Kids get the dinner leftovers the next day 🙂

  • Reply June 27, 2013

    Seana

    That’s a good way of doing it. Too often my dinner is whatever the wee ones didn’t eat for theirs !

  • Reply June 28, 2013

    Desire Empire

    Not sure what all the fuss is about the thermo mix but everyone who has one swears by it. C the soup looks fabbo.
    Carolyn

    • Reply June 28, 2013

      Seana Smith

      It’s just such a super strong chopper and it cooks too. BUT I have been reading about all sorts of similar but a bit different (cheaper!) machines.

      The HomeCooker you have heats much hotter. Have you tried the granola in that, it was fantastic. I tried to use the Thermie to make granola this morning but the top temp is about 130°C and wouldn’t toast the oats, nuts etc

  • Reply June 29, 2013

    Hotly Spiced

    I love mushroom soup and this is a wonderful warming winter recipe. I don’t make mushroom soup often either because I just know what my little guy would think if I served him a plate of this! xx

    • Reply June 29, 2013

      Seana Smith

      I have friends coming tonight… I’ve been to shops already but forgot to get the leek… back to shops I go… adults will appreciate the glories of this soup.

  • Reply July 28, 2015

    Aline

    Looks amazing. There is any replacement for the flour? Tks!

    • Reply July 29, 2015

      Seana Smith

      Hello Aline, you could try cornflour, I use that sometimes, or a bit of mashed up potato. I’m sure it’s fine, just thinner, without any thickener too. Good luck and would like to hear how you go.

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