My kids adore Mushroom soup. The most unforgettable one, was served in Europa country club (defunct now).
So far, we have yet to find one that serve up to that standard. Then again, some are really horrible. I wonder why they even have it on the menu.
I found another recipe and decided to give this a try using my machine. It is sure fuss free to churn out this soup.
Now I can teach my kiddos to make this cheap and most importantly, real stuff soup at home. It can be also very filling especially good if you wanted something fuss free and quick to fill up the tummy.
Findings: Thick and yummy.
What you need:
250g fresh mushroom
100g cooked potatoes
150g cooking cream (less if you want less fats in the soup)
1 tsp salt
Using a thermomix, chop mushroom for 4 secs speed 4
(Using a hand blender, chop fresh mushroom). Remove ⅓ and set aside.
Add in the cooked potatoes and water and cook for 20 mins/90°C/speed 2
(Pour pureed mushroom into a pot and add in the cooked potatoes and water and cook for 20 mins)
Add cooking cream and blend 1min/speed 10
(Add cooking cream and using a hand blender, blitz till fine).
Add in the remaining mushroom and cook for 2 mins/100degrees/speed 3
(Add in the remaining mushroom and cook for about 2 mins)
Season with salt and pepper.