Preparation time
0min
Total time
0min
Portion
0
portion(s)
Level
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Ingredients
Mushroom Soup
- 100 grams Butter, diced
- 500 grams mushrooms, peeled (if desired)
- 1 clove garlic
- 50 grams TM Vegetable or Chicken Stock, (i usually use vegetable as its always in the freezer)
- 400 grams water
- 3 MC of cream
- 3/4 teaspoon All-Spice
- 1 handful of parsley
- pepper to taste
- Sour Cream and Fresh Parsley to garnish
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add diced butter and garlic to the bowl, speed 9 for 5 seconds
- Add mushrooms, speed 9 for 15 seconds, using the spatula to assist mixing.
- Veroma speed 3 for 5 minutes.
- Add stock and water. 100 degrees, speed 3 for 20 minutes.
- Add parsley, speed 7 for 10 seconds.
- Add All-Spice, pepper to taste and cream, speed 4 for 10 seconds.
Mushroom Soup
Tip
This recipe has been adapted from the Low Carb made easy book by John Ratcliffe. This soup is a Protein dish and is ideal for freezing in portions. I always have it in my freezer as its great for a quick lunch.
Thermomix Model
-
Recipe is created forTM 31
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Recipe's categories:
Alcohol-free
Egg free
Vegetarian
Cooking
Easy
Low budget
Quick
Dinner
Lunch
Everyday
Main course
Starter
Vegetable dish
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Comments
I've never had mushroom soup before so I didn't know what to expect. After the first spoonful and waiting for my brain to adjust, I really enjoyed it. I think the all-spice in it was lovely.
Made this today to use up some mushrooms, I reduced the water to 300, as was said and added 100ml thick cream.
It was beautiful.
Will defo make again.
Thank you.
This soup was delicious! Personally I would add less water as it was a little bit runny than I usually like. Thank you for the recipe!!!
Portland Mobile Truck Repair
This is the best mushroom soup ever !!!
So tasty and flavorful! After reading the comments I made the following adjustments - 2 garlic cloves, added a handful of dry porcini, 300ml water, 1 veg stock cube, no parsley or allspice, 1 MC of sour cream and 2 MCs of cream. Because the creams were cold I also cooked for a further 3 mins, speed 1 100 degrees after the last step
Came across this recipe when I had 250grams of mushrooms starting to go bad, really enjoyed the outcome.
As others have suggested reduced water down to 300grams, added a full teasoon of all spice amd used fresh corriander in place of parsley (only as I dont enjoy parsley), all 3 of us enjoyed the soup and enough spare for my lunch tomorrow!
Thank you
Also loved this. After reading comments added 3 cloves or garlic, dried porchini mushrooms at time of adding other mushrooms, 300ml water. After cooking added the 75g cream cheese as per the Cookidoo mushroom soup, some cream and added thyme with the parsley. Recommend doubling if feeding a family of 5.
Delicious soup thanks for sharing 👍👍
I used coconut cream instead of cream due to lactose intolerance & added celery at beginning
- yummy!! 😋
Cheers
Kimbo x
add 1 teaspoon of dried porchini mushrooms