Mum’s Mushroom Soup

mushroom soupThis is a thermal-mixed version of a soup that reminds me of my childhood. I’ve always loved mushrooms and my mum has been making this soup for as long as I can remember.

200g onion
, peeled and quartered
3 cloves of garlic, peeled
20g extra virgin olive oil
1 large potato, peeled and cut into pieces
1 medium carrot, peeled and cut into pieces
500g mushrooms, halved
500g water
1 heaped tbs vegetable stock concentrate
150g cream (or coconut cream)
1 tsp cracked black pepper
salt, to taste

1. Place onion, garlic and oil in mixer bowl. Chop for 5 seconds/speed 5/MC on. Scrape down sides of the bowl then saute for 5 minutes/steaming temp/speed 1/MC off.

2. Add potato and carrot. Chop for 5 seconds/speed 5/MC on.

3. Add mushrooms – the bowl will be quite full. Chop for 1 minute/speed 5/MC on, using your Thermomix spatula to assist.

4. Add water and stock. Cook for 20 minutes/100/speed 2/MC on.

5. Add pepper and cream. Combine for 5 seconds/speed 3/MC on.

6. Taste and if needed, season with salt and more pepper and combine.

7. Serve with a swirl of cream and some finely diced fresh chilli and spring onion.


5 thoughts on “Mum’s Mushroom Soup

  1. This soup is really yummy! I like how its still a bit chunky, not completely smooth. My 10 yr old said it smelled weird when I was cooking it but once he tasted it he changed his mind. Thanks Bec for another great recipe.


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