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An overhead shot of mushroom soup.
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Thermomix Creamy Mushroom Soup

Our Thermomix Creamy Mushroom Soup is a delicious and comforting winter warmer! Serve with crusty bread, savoury muffins or cheese scones.
Course Soup
Cuisine Western
Diet Vegetarian
Prep Time 3 minutes
Cook Time 27 minutes
Total Time 30 minutes
Servings 4 serves
Calories 407kcal
Author Lucy & Lauren
Cost $10

Equipment

  • Thermomix

Ingredients

  • 90 g butter
  • 1 brown onion halved
  • 2 teaspoon minced garlic
  • 2 teaspoon dried thyme
  • 500 g button mushrooms halved
  • 50 g plain flour
  • 800 g chicken stock liquid
  • 100 g cream
  • salt and pepper to taste
  • fresh parsley to serve

Instructions

  • Melt the butter in the Thermomix bowl for 3 minutes, 80 degrees, Speed 2.
  • Add the halved onion, garlic and thyme and chop for 6 seconds, Speed 6. Scrape down the sides of the bowl.
    Saute for 4 minutes, 100 degrees, Speed 1 (MC off but the splatter guard in place).
  • Add the mushrooms and saute for 6 minutes, 100 degrees, Speed 1 (MC off but the splatter guard in place).
  • Add the plain flour and the chicken stock liquid and cook for 10 minutes, 100 degrees, Speed 1 (MC off but the splatter guard in place).
    Note: do NOT exceed the MAX line.
  • Add the cream, season with salt and pepper and cook for 2 minutes, 80 degrees, Speed 1 (MC off but the splatter guard in place).
  • With the MC off and the splatter guard in place, slowly blend the soup by increasing to Speed 6 for 1 minute.
  • Serve with fresh parsley.

Notes

RECIPE NOTES & TIPS
  • Mushrooms - you can use white or brown mushrooms (or a combination).
  • Vegetarian Option - use vegetable stock liquid in place of the chicken stock liquid.
  • Soup Consistency - for a chunkier soup, blend by pressing Turbo until the soup has reached your desired consistency.
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
  • MC OFF - for safety reasons, it's important to remove the measuring cup (MC) when cooking at very high temperatures. To avoid splatters, place the splatter guard or simmering basket over the top of the lid instead.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • Allow the soup to cool completely in the fridge and then freeze for up to 3 months.

Nutrition

Calories: 407kcal | Carbohydrates: 25g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 446mg | Potassium: 704mg | Fiber: 2g | Sugar: 8g | Vitamin A: 956IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg