Recipe Review - Mushroom Soup - EDC

[Thermomixer]

Glad the recipe is making friends.  Ruth, I am sure the TMX would blend as well as, or better than, a stick blender.  I love the texture you get - but it may need to be on speed 9 or 10 for 30 or 40 seconds, or more.

[ruth]

ok thanks thermomixer, I will definitely try that next time. 

Its just last time I tried blending a vege soup it started coming out the top and the machine moved quite a lot, and the liquid burnt my hands trying to keep the MC on.  Plus it was when I was trying to show it off to someone.  I read on here that some people find that with thin soups so I was a bit scared of trying it again without following a TMX recipe.  It was a made up recipe and the jug was filled to the 2 litre mark.

[versaceyoyo]

Ruth I get very nervous when blending soups but touch wood so far no problems.  I think if the jug is really full probably best to do it in batches.  I have had no problems blending the mushroom soup but I only make half quantities of most of the EDC recipes.

[ruth]

ok thanks for that versaceyoyo - I will definitely try next time.

[rubyslippers]

My lemon must have been extra juicy because mine tasted more like lemon soup YUK (either that or I dropped a seed in - I guess that could make it extra strong?).  I might leave it out if I decide to make this again.

[Cornish Cream]

There are two things that I'm very wary of when I"m cooking, one is lemon.Like you experienced, it don't half kill a recipe dead!The other ingredient is ginger.One of my favourite cookery writers is Delia Smith and I always think she goes overboard in recipes with these two things.

[Thermomixer]

Yes, I think we should put how many mls/grams of juice sometimes, cos they vary soooo much.

[Caroline J]

I made this for lunch today.  Halved the butter and omitted the lemon and parsely.

5/5 healthy, delicious and so quick and easy.

[Carine]

Had to bump up this thread:  this soup is delicious! 
Made it with oldish mushrooms (Woolies $2bag!) and used chicken stock instead of water.  A very simple and tasty soup.

[Halex]

We are all different. I love mushrooms.

I made this after about owning tm for 1 week, threw it out,  absolutely yuk for me, all I could think of was a wate of yummy expenive mushrooms. I have had mushroom soup in a restaurant and loved it.

Halky

[Carine]

What kind of mushrooms did you use Hally?
I used the common type (champignon de Paris), but they were quite old- less watery and more flavoursome.

[Halex]

Basic button ones
 

[judydawn]

I think you need something more substantial Hally like a Swiss Brown or anything with a lot of flesh.

[Carine]

Could be worth having another go...

[cecilia]

I agree with you, Carine.  Made this recipe again this evening and just loved it.  We were lucky, perhaps, that our lemon wasn't too large, we used the full 30g of parsley and it was beautiful mixed with all those tasty mushrooms - a mixture of Swiss brown and field mushrooms.  It reminded us very much of a Velouté de cèpes dish we tasted in France.  Of course we didn't exactly have cèpes, but the finely blended soup was certainly velvety.  5/5