Homemade Cream of Mushroom Soup

Tonight, we used the soup making device of the Gods, the Thermomix from Vorwerk (German soup engineering at its finest), to whip up a nice homemade cream of mushroom soup. The cool thing about it is that the Thermomix makes wonderful soups (and also delicious nut butters), among other food items of course, and it takes you through the recipe step by step. It even has a built-in scale!

This makes it idiot-proof and even imbeciles like myself can make some decently delicious food with it. Mainly very delicious soup. It’s like a blender that can heat things also. So don’t plan on frying, searing or anything like that. It’s better to stick to soup. At a hefty price tag of $2k, you might be better off just looking up recipes here and getting yourself another prep & cook blender that can heat things… like this $400 one that has great reviews on Amazon.

Or blend things in a regular blender, whenever the Thermomix would do some sort of blending wizardry as the recipe progresses. And use a pot to cook the soup. You savage from the stone age…

The Cream of Mushroom Soup Recipe

The recipe to success is… just kidding, we’re only making soup. It’s simple, but effective at creating a tastebud explosion on your tongue.


  • 200g (7 ounces for ‘Muricans) mushrooms
  • 700ml (24 fluid ounces) of water
  • 200ml (7 fluid ounces) of milk
  • One vegetable bouillon cube or 1-3 teaspoons of the powder form
  • 50g (1.8 ounces) of flour
  • One teaspoon salt
  • 50ml (about a quarter cup) of heavy cream
  • 40g (1.4 ounces) of cheese spread (optional, but delicious)
  • A few pieces of parsley, also some to garnish 😉

Delicious Soup Preparation:

Step 1: Put the mushrooms in your magical soup making prep n cook blender (i.e. Thermomix) and shred them for five seconds. A regular food processor or blender can also do the trick I’m sure! Even a stick blender will do.

Step 2: Add water, milk, bouillon, flour and salt. Have it cook at 100°C (212°F), so right at boiling/simmering temperature if you’re just using a pot to cook it, for approximately 10 minutes. The Thermomix should then stir it at level 3, which is pretty slow… so stir it slowly if using a pot.

Step 3: Add heavy cream, parsley and cheese spread. Cook it for two more minutes at slightly lower heat (90°C/194°F says the Thermomix) and keep stirring it. If it’s a prep n cook blender like the Thermomix, it should be stirring that delicious soup at level 2 for those two minutes. If you’re using a spoon (how dare you), your arm may get tired. Stir slowly.

Step 4: Blend well for 30 seconds, gradually increasing the speed from 4 to 7 if using a Thermomix. If you aren’t using a prep & cook type blender, you probably have to transfer everything from your pot to your blender or food processor. Or use one of these stick blender things. I think the stick blender option is better, because then you can just keep the soup in the pot.

Step 5: Serve and eat your delicious cream of mushroom soup.

I just gotta leave you with this classic from Seinfeld. The Soup Nazi episode is still one of my favorites. No soup for you!

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