This easy and creamy Mushroom Soup is perfect for a quick and delicious meal. Made in a soup maker, it ensures a velvety smooth texture, and you can control the amount of cream and seasoning for a healthy, nutritious dish. Ideal for lunch or a light dinner, it’s ready in just 35 minutes!
Ingredients Needed:
- 1 onion, chopped
- 2 cloves garlic, crushed
- 350g – 500g mushrooms (button, chestnut, or shiitake), sliced
- 1 medium potato (approx 150g), chopped
- 1 tsp dried mixed herbs
- 1 vegetable or mushroom stock pot/cube
- 100ml single or double cream (optional)
- Salt and pepper to taste
How To Make Cream Of Mushroom Soup In Soup Maker:
- Prepare the ingredients: Wash and chop the mushrooms, onion, garlic, and potato.
- Add to the soup maker: Place all the ingredients into the soup maker, except the cream. Add water up to the MAX line and stir to combine.
- Cook: Set the soup maker to the ‘Smooth’ setting and let it run for about 30 minutes.
- Add the cream: Once the cycle is complete, stir in the cream (if using) by hand or blend it using the manual setting.
- Serve: Season to taste with salt and pepper and serve hot with crusty bread.
Recipe Tips
- Extra flavor: Sauté the onion and garlic in a little oil before adding to the soup maker for added depth of flavor.
- Mushroom variety: Mix different types of mushrooms for a richer taste.
- Thicker soup: Use up to 500g of mushrooms and slightly less water for a thicker consistency.
How To Store & Reheat Leftovers
Storing: Once the soup has cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freezing: You can freeze the soup for up to 3 months. Make sure to cool it completely before transferring it to a freezer-safe container.
Reheating: Reheat the soup gently on the stovetop over medium heat or in the microwave until hot, stirring occasionally.
Nutrition Facts
- Calories: 211
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 7g
- Protein: 7g
- Sodium: 183mg
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