This Thermomix Mushroom Soup recipe is creamy and warming and ready in just 15 minutes.
I love this for a light lunch, served up with a nice crusty hunk of fresh bread.
The lemon and parsley leaves give a lovely fresh feel to this soup, while the touch of cream makes it creamy without being overly cloying.
Mushroom Soup ingredients
The first ingredient you will need for this Thermomix soup recipe is obviously mushrooms! You can use whatever are your favorite mushrooms.
I usually just use plain old white button mushrooms as that is what I always have in the fridge - but feel free to use more exotic varieties if you have them.
Fresh parsley I think is a must in this mushroom soup recipe. It gives an amazing freshness to it, as does the lemon juice. I often find a creamy mushroom soup too heavy, but adding the lemon juice and parsley really takes away from that.
This recipe uses just a couple of tablespoons of cream. It is enough to give it a nice creaminess without making it too heavy. Feel free to add more though if you wish!
Use the best stock you have. If you have a Thermomix stock paste in your fridge, you can use that. I like chicken stock in it, but if you want to keep it vegetarian, then a veggie stock will work too.
I always use my homemade bone broth as it tastes amazing and is full of incredible nutrients.
How to make mushroom soup in the Thermomix
Making homemade mushroom soup in the Thermomix is so super easy and quick. It's ready in just 15 minutes, and the only washing up you will have is the Thermomix bowl.
First chop up the mushrooms and parsley. Next melt the butter. And then add the flour, stock and milk and let it cook away.
I recommend removing the measuring cup while you do this. But don't forget to replace it for the next step.
Then just add in the cream and lemon juice and mix it up before blending and serving. So simple!
Love Soup? You may also like these Thermomix Recipes:
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Thermomix Mushroom Soup
Ingredients
- 100 g mushrooms
- a handful of fresh parsley leaves
- 25 g butter
- 15 g all purpose flour
- 300 g stock
- 300 g milk
- 15 g lemon juice
- 30 g double cream
Instructions
- Add mushrooms and parsley to the Thermomix bowl. Chop 3 seconds, speed 5.
- Add butter and cook 2 minutes / 80 degrees / speed 2.
- Add flour, stock and milk. Season with salt & pepper and cook 8 minutes / 100 degrees / speed 2. MC off with the simmering basket on the lid.
- Add lemon juice and cream, mix 20 seconds / speed 3. MC on.
- Blend 1 minute / increasing speed up to speed 8.
Is this one serving, if so do I times by 4 for a family?
Hi Joan - this recipe make enough for two people. So double it for a family of 4.
Hi Marianne, I made your fantastic tomato soup and now want to try your mushroom soup. I have a question, what do MC off and MC on mean and also, will this soup freeze well?
Hi Bill - the MC is the measuring cup on top of the lid - most recipes it is just left on, but occasionally you need to remove it and that is when I will put 'MC off' in the recipe. I hope that helps! Also yes I have frozen this soup, but I would freeze it before adding the cream and lemon juice if possible and then add them in when you reheat it.
Oh my goodness! That is gorgeous, it is even better than the tomato!
I am so pleased you liked it! Thanks Bill 🙂
Hi,
I was just wondering, sometimes although I set the temperature of my Thermomix to the one on the recipe, by the time it finishes cooking, it might not have reached the temperature. E.g. 80 degrees speed 2. It only reached 50 degrees after the set time.
Am I meant to cook it more after that at the set temperature?
Many thanks!!
No I don't - I just continue to the next step.
I have made this soup twice now and both times it has been delicious and soooo easy I did tweek it a bit by adding in 2 s/onions and a rasher of bacon @ the point where you had to chop up mushrooms etc. Otherwise I followed the recipe exactly and it is a definite winner... enough for 2 large bowls....thank you for sharing . Judy
Thanks Judy! Your additions sound yummy too 🙂
Full of flavour quick and easy to make - my go to favourite
Hi, the recipe calls for 3oog of stock. Is that in paste or liquid form. If I use a paste, how should I adjust the recipe?
Hi Sharon! It’s based on 300g liquid stock. Usually the stock paste is 1 tablespoon per 500g of water, so I would use 2/3 tablespoon stock paste plus 300g water. I hope that helps!