Published: by Lucy ·
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Our 30 minute Thermomix Creamy Mushroom Soup recipe is a delicious and comforting winter warmer! Serve with crusty bread, savoury muffins or cheese scones.
Let me start off by saying that creamy mushroom soup would have to be my very favourite soup of all time (.. or at least up there in my top 3 soup recipes!!!).
And our Thermomix Creamy Mushroom Soup recipe is simply delicious and SO easy to whip up!
It's prepped, cooked and blended entirely in the Thermomix and is ready to serve in just 30 minutes!
Why You're Going To Love This Recipe
If you love mushrooms, I can guarantee that this soup is going to become a favourite of yours in no time!
- Fast - from start to finish, this soup takes just 30 minutes! Which means you'll have an easy dinner ready in no time!
- Hands-Off Recipe - let the Thermie do all the hard work for you! Let it saute, stir, cook and blend without you having to do a thing.
- Rich & Creamy - this creamy, flavoursome soup is the ultimate winter warmer - like a hug in a mug!
- Freezer-Friendly - if you have any leftover soup, simply let it cool completely and then freeze in individual containers for up to 3 months.
- Suitable For All Thermomix Models - you can make our creamy mushroom soup using any of the Thermomix models. Please note that the TM31 has a smaller bowl size so be careful not to exceed the MAX line at any stage.
What You Need
Our flavoursome Thermomix mushroom soup recipe requires only a handful of ingredients!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use salted or unsalted butter in this recipe
- Onion - use a brown onion, halved
- Garlic - use jarred minced garlic or mince fresh cloves
- Thyme - I recommend using dried thyme in this recipe as it perfectly complements the creamy garlic and mushroom flavours
- Mushrooms - use white or brown mushrooms (or a combination)
- Flour - use regular plain (all purpose) flour
- Chicken Stock Liquid - or substitute with vegetable stock liquid for a vegetarian option
- Cream - use thickened or cooking cream
Step By Step Instructions
Our hands-off Thermomix Creamy Mushroom soup recipe is SO simple to whip up!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Chop & Saute The Onion, Garlic & Thyme
Melt the butter and then add the halved onion, garlic and thyme into the Thermomix bowl.
Saute until soft and fragrant.
Step 2 - Saute The Mushrooms
Add the mushrooms to the bowl and saute for 6 minutes.
The mushrooms will be soft and liquidy at this stage.
Step 3 - Cook The Soup
Add the flour and chicken stock liquid.
Cook the soup for 10 minutes.
Step 4 - Add The Cream & Blend
Add the cream to the bowl, season with salt and pepper and cook for a further 2 minutes.
Blend the soup (see tips below).
Serve immediately.
Expert Tips
Here's our top tips for the perfect creamy mushroom soup made in the Thermomix!
- 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.
- Storein an airtight container in thefridge for up to 3 days.
- Reheat frozen soupin a pot on the stovetop or in the microwave.
- Reheat defrosted soupin the microwave, on the stovetop or in the Thermomix.
- Allow the soup to cool completely in the fridge and thenfreeze for up to 3 months.
FAQs
What does MC off mean?
The MC refers to the measuring cup that sits in the hole of the Thermomix lid. When cooking at high temperatures, it's important for safety reasons to remove the MC so that the steam can escape.
What is the splatter guard?
The splatter guard is a plastic lid with holes that sits in place on top of the Thermomix lid. This stops splatters from escaping. If you don't have a splatter guard (earlier models do not), then you can simply place the simmering basket over the hole in the lid instead.
Looking for more delicious Thermomix soup recipes?
We have you covered!
- Thermomix Chicken Soup
- Thermomix Minestrone Soup
- Thermomix Tomato Soup
SHOP OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, co*cktails to chocolate recipes and more!
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.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: Western
Diet: Vegetarian
Prep Time: 3 minutes minutes
Cook Time: 27 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 serves
Calories: 407kcal
Author:
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.
- Storein an airtight container in thefridge for up to 3 days.
- Reheat frozen soupin a pot on the stovetop or in the microwave.
- Reheat defrosted soupin the microwave, on the stovetop or in the Thermomix.
- Allow the soup to cool completely in the fridge and thenfreeze 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
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