Wild About Mushrooms: Thermomix Mushroom soup
It’s Fall again (or Autumn, as Fall doesn’t seem to be a recognised season in the UK) and this year the fields and woods are full of wild mushrooms of all sorts. In fact I’ve never seen so many in my life. There are brown ones, yellow ones, red ones, white ones, tan ones; you name it, you’ll find that colour.
I was out foraging the other day with my illustrated mushroom guide and I was delighted to find myself some False Chanterelles and I whipped up a delightful pan of sautéed wild mushrooms. I found some more and added them to a stew. Then I found some more and couldn’t resist making mushroom soup in my Thermomix.
Here is Janie Turner’s recipe for a really nice, creamy and flavourful soup that’s perfect any day of the year but especially comforting now that the days are drawing in and the weather is getting funny. Everything is done in one bowl with one blade and consequently with less washing up. Since you’re cooking in Thermomix’s closed container the flavours and colours are more vivid and the nutrients are retained so it’s a win-win situation.
Thermomix Mushroom soup
Recipe from Fast and Easy Cooking by Janie Turner
Serves 4 to 6.
500 g small mushrooms, divided 250 g whole and 250 g sliced
1 small onion, 50 to 60 g, peeled and quartered
50 g butter
juice of ½ lemon
500 g stock (or water and a stock cube)
30 g corn flour
salt and pepper to taste
10g fresh parsley
50 g cream
- Weigh the butter into the TM bowl and heat 2 minutes/100°C/Speed 4. As soon as the blades start turning, drop the 250 g whole mushrooms through the hole in the TM lid to chop and sauté.
- Add the lemon juice, stock, corn flour, salt, pepper and parsley.
- Blend 10 seconds/Speed 10.
- Cook 8 minutes/100°C/Speed 2.
- Blend 10 seconds/Speed 8.
- Add the cream and sliced mushrooms. Cook 4 minutes/90°C/Speed 2. Taste and adjust seasoning.
Bon appétit !
Wild mushroom disclaimer: Always use a reliable, illustrated guide when foraging for mushrooms. Many toxic varieties can easily be mistaken for edible ones so never eat wild mushrooms unless you are absolutely sure they’re safe.
Hi Paul, many thanks for your comment. I love the idea of beef stock in the mushroom soup! We tend to use whatever stock we have in the fridge for whatever soup we’re making. Since ThermoHubby John (or Uncle John to you!) loves his roast chicken dinners we often have chicken stock – quite easy to make in the Thermomix as a matter of fact. After our family get-togethers at our house when we make a standing fore rib of beef we roast the beef ribs and make gorgeous beef stock. Must do that again soon!
Have you ever tried making mushroom soup with beef stock? It might sound strange, but it’s a traditional Austrian idea that actually works really well.