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
- 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
- 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.