With the help of a soup maker, you can have a delicious, creamy mushroom soup on the table in no time.
Soup maker mushroom soup is perfect for a quick and easy lunch on a chilly day with some freshly baked bread!
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Using a soup maker to make creamy mushroom soup is so simple and hassle-free.
All you need to do is add your ingredients to the machine and let it do the work for you.
The soup maker will blend and heat the ingredients, resulting in a smooth and creamy soup that's ready to eat in just over 20 minutes.
If you don't have a soup maker try my roasted swede soup made on the hob instead!
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✔️ Why you'll love this soup maker mushroom soup!
- Creamy mushroom soup is a comforting hug in a bowl, perfect for chilly days with its rich, indulgent flavour and velvety mushroom texture.
- You can add various herbs, spices, or even a splash of wine.
- Making mushroom soup in a soup maker significantly reduces cooking time, making it perfect for busy weekdays.
- Most soup makers are easy to clean, saving you the hassle of scrubbing pots and pans.
🛒 Ingredient notes
Mushrooms - the star of any mushroom soup is, of course, the mushrooms. I've used chestnut mushrooms and button mushrooms in this recipe, but you could also use shiitake mushrooms, portobello mushrooms, or closed-cup mushrooms.
Onion - finely chopped for extra flavour.
Garlic - two cloves finely chopped.
Thyme - I used dried thyme to add a nice herby flavour to balance the richness of the soup. You could also use fresh thyme or rosemary.
Salt & Pepper - for seasoning.
Stock - chicken or vegetable stock made from a stock pot of stock cube. You could also use homemade stock if you have some.
Cream - double cream (heavy cream) gives the mushroom soup a delicious creamy smooth texture.
Parsley - to garnish.
🔪 How to make mushroom soup in a soup maker
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Chop the onion, garlic, and mushrooms (I use a mini chopper to save time).
Two: Put the chopped vegetables into the soup maker, pour over the stock, and add the thyme, salt, and pepper. Select the smooth function on the soup maker and switch on.
Three: Add the double cream and blend for a few seconds using the blend function.
Four: Serve in bowls with a drizzle of double cream, chopped parsley, and more salt and pepper.
Top Tips
- It's important to follow the max fill line indicated on the soup maker. If you add too much liquid or too many ingredients, the soup maker may overflow or not blend properly.
- When slicing mushrooms, aim for uniform thickness to ensure even cooking and a consistent texture in your soup.
- If you'd like your soup thicker, to naturally thicken your soup, you can blend a small portion of cooked potatoes or a handful of cashews along with the mushrooms. This also adds creaminess without relying solely on cream.
🍴 Serving suggestions
There's nothing quite like dipping a slice of warm crusty bread into a bowl of hot soup. Choose a bread with a crispy crust and a soft, fluffy interior, such as a baguette or a sourdough loaf.
Toast it lightly and serve it alongside your soup for the perfect combination of textures and flavours. You could also add a few croutons or a drizzle of olive oil for a touch of luxury.
If you're looking for a lighter option, a salad can be a great side dish for mushroom soup. Choose a mix of greens, such as spinach or rocket, and add some sliced mushrooms, cherry tomatoes, and a sprinkle of feta cheese. Drizzle with a simple vinaigrette.
For a heartier meal, consider pairing your mushroom soup with a sandwich. You can make a classic cheese toastie with cheddar or experiment with different cheeses like brie or gouda. Add some sliced mushrooms or caramelised onions for extra flavour.
📖 Variations
- Mushroom soup is naturally vegetarian, but it can also be made vegan by using vegetable stock instead of chicken stock and skipping the cream. For a creamier texture, you can use coconut milk instead of cream.
- Use a mix of wild mushrooms like chanterelles, porcini, and morels for an earthy and robust flavour. You could also add dried mushrooms.
- Add fresh herbs like thyme, rosemary, or tarragon.
- Elevate your soup by drizzling truffle oil or adding a few slivers of fresh truffle for a luxurious touch.
- Stir in grated Parmesan, Gruyère, or cream cheese for an extra creamy and cheesy soup.
- Top each bowl with toasted pine nuts or croutons for added texture and crunch.
🥡 Storage
Store - Before storing, allow your soup to cool to room temperature. Transfer the cooled soup to an airtight container and store it in the fridge for up to 4 days.
Reheat - Microwave until piping hot, or reheat in a saucepan on the hob (stove).
Freeze - Transfer the cooled soup to a freezer-safe container and freeze for up to 3 months.
❓ Frequently asked questions
To achieve a creamy texture in mushroom soup without using cream, you can use potato, cashews, or coconut milk as a thickening agent. Simply add cooked potato, soaked cashews, or coconut milk to the soup maker along with the other ingredients and blend until smooth.
Yes, you can use a variety of mushrooms to add depth of flavour. Popular choices include cremini, shiitake, oyster, and wild mushrooms.
To prevent cream from curdling, add it at the end of cooking.
Fresh herbs like parsley, chives, or thyme make excellent garnishes. You can also sprinkle grated Parmesan cheese, croutons, or drizzle truffle oil for added flavour.
Absolutely! Mushroom soup reheats well. Store it in an airtight container in the fridge and gently reheat it over low heat to maintain its creamy consistency.
😋 More soup recipes
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Recipe
Creamy Mushroom Soup In A Soup Maker
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Equipment
Ingredients
- 1 Onion peeled
- 2 Garlic Cloves peeled
- 450 g Mushrooms
- 900 ml Chicken Stock
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 tablespoon Double Cream
For Garnish
- 2 tablespoon Double Cream for drizzling
- 2 tablespoon Parsley chopped
Instructions
- Chop the onion, garlic, and mushrooms into small pieces (I use a mini chopper to save time).1 Onion, 2 Garlic Cloves, 450 g Mushrooms
- Put the chopped vegetables into the soup maker, pour over the stock, and add the thyme, salt, and pepper. Select the smooth function on the soup maker and switch on.900 ml Chicken Stock, 1 teaspoon Dried Thyme, 1 teaspoon Salt, ½ teaspoon Black Pepper
- When the soup maker has finished, add the double cream and blend for a few seconds using the blend function3 tablespoon Double Cream
- Serve in bowls with a drizzle of double cream, chopped parsley, and more salt and pepper if needed.2 tablespoon Double Cream, 2 tablespoon Parsley
Notes
- It's important to follow the max fill line indicated on the soup maker. If you add too much liquid or too many ingredients, the soup maker may overflow or not blend properly.
- When slicing mushrooms, aim for a uniform thickness to ensure even cooking and a consistent texture in your soup.
- If you'd like your soup thicker, to naturally thicken your soup, you can blend a small portion of cooked potatoes or a handful of cashews along with the mushrooms. This also adds creaminess.
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