Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cathy79 on September 28, 2009, 11:05:37 am
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Recipe Name: Mushroom Soup
Book Name: EDC
Tweaking details:
Review: very easy
Score: (out of 5*) 3/5
A very simple, quick recipe. If you like mushroom soup, give it a try.
I love mushrooms, but I prefer them cooked in other ways, not in a soup. I've remembered that after making the soup!
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:( Bad luck - wasted some mushies? Wondering, was the 3/5 because it wasn't a good recipe from taste point of view?
Would some dried mushrooms blitzed into powder help it? Did you use water or stock?
Cheers
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I think it was a good recipe, very easy and tasty. But I'd much rather have sauteed mushrooms with bacon and garlic on a piece of home made toast. Purely personal preference.
I've never tried dried mushrooms - could help. I used water, with two big spoonfuls of stock concentrate. I left out the lemon as DH is allergic.
Side note- DD4 thought it was chocolate. I explained it wasn't and she tried it and ate quite a few spoonfuls. First time she's had soup so that went well!
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Side note- DD4 thought it was chocolate. I explained it wasn't and she tried it and ate quite a few spoonfuls. First time she's had soup so that went well!
If she were an only child you might be able to get away with it for a few years ;) ;)
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:) I love the mushroom soup. I've cooked it for several dinner parties and it was well received. I've also cooked another soup to offer both as some people just don't like mushrooms. I use swiss brown mushrooms as they have more flavour.
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Update - DH had some for dinner last night and really liked it. And he's not a big soup fan. Everybody likes different things.
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I made this yesterday and we had some for tea tonight with pizza. Had no cream so added a dollop of Philly cream cheese but I won't be doing it again. Colour - yuk, taste - too strong (maybe with button mushrooms it would be more subtle), DH's comments after eating half of it - I don't really like this, can't eat anymore. I ate all mine but wasn't that wrapped in it myself. 2.5 out of 5 for me and that is only because it was easy to make. I love mushrooms but no, not like this.
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I made this and it was tasty. But I didn't like the brown colour of the soup. I didn't have cream so I substituted yoghurt. Maybe cream would have made the colour more appetising like shown in the photo.
It was still delicious though.
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I made this the other day. I didn't have any cream but would have probably substituted natural yoghurt (but I didn't have that either!). It was very mushroomy (surprise!) and a disgusting colour (due to lack of cream/yoghurt/philly) but it tasted nice.
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Tried the mushroom soup today. Was a bit flummoxed by 30g parsley, that's a lot and the soup was very salty. The flavour was ok but spoiled by the salt in the vege stock. I will use far less next time and leave out the parsley except at the end.
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Welcome AnnieG. Sorry to hear about the disaster. Need to let Tenina know
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Hi & welcome AnnieG. I didn't like the mushroom soup either but the mushroom sauce is good. Have you made anything else and were you happy with that. Try some of the recipes from the forum, some have reviews which give you a good indication of what the recipe is like. Others have tweaking details and I find it very helpful to read what others say or do with a particular recipe. Happy thermomixing, let us know of your successes and failures - always someone here to help you.
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I cooked this yesterday and really liked it - but I do like mushroom soup. I didn't have any parsley so made it without. I think it does actually need parsley to balance the lemon juice in the soup. It was certainly a quick and easy soup!
My score is 4/5
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We loved this soup - made it with swiss browns and only did about a third of the quantity so very much by feel - but is was delicious and SO QUICK. 5/5
(http://thermomixdiary.files.wordpress.com/2010/05/p_1600_1200_4ada4383-95f5-49be-b600-3a9d2ddd086c.jpeg)
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I made this tonight and really liked it.
I could only get normal mushrooms, and substituted 600ml milk and 100ml water for the water. I used 1 1/2 tbls stock (but mine is made with less salt than the EDC book) and only a bit of cream on top in my bowl. I only used a small handful of parsley (it weighed in at 10gm but not sure how accurate that was) and a bit less lemon juice.
I needed to use my stick blender to get rid of all the lumps for my daughter and it was nicer like that, not sure if I could have got that consistency with the TMX, I will have to try blending it more next time.
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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.
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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.
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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.
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ok thanks for that versaceyoyo - I will definitely try next time.
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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.
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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.
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Yes, I think we should put how many mls/grams of juice sometimes, cos they vary soooo much.
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I made this for lunch today. Halved the butter and omitted the lemon and parsely.
5/5 healthy, delicious and so quick and easy.
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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.
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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 >:(
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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.
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Basic button ones
>:(
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I think you need something more substantial Hally like a Swiss Brown or anything with a lot of flesh.
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Could be worth having another go...
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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
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I really liked it! I only added about 10gms parsley and I am so looking forward to this for lunch tomorrow. I love the flavour of mushrooms, salt and butter! :) Mine is very thick, I did think it would be a tasty pasta sauce!
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Thanks for all the tweaks to this recipe. DD7 and I enjoyed this soup. We added a touch of sour cream to our bowls of soup as I didn't have any cream/yoghurt and was careful not to add too much lemon juice. I only used 3 medium sprigs of parsley and Ithink that was enough. Will enjoy it over the next few days for lunch :)
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I had wild mushroom soup, devine, havent braved this again.