This easy Cream of Mushroom Soup is a delicious, creamy dish that’s perfect for a quick and nutritious meal. Made with common ingredients like mushrooms and garlic, it’s simple to whip up in your soup maker. Enjoy it hot, garnished with fresh parsley and a drizzle of cream for an extra touch!
Ingredients Needed
- 2 medium onions, roughly chopped
- 1 garlic clove, crushed
- 500g (17.6 oz) mushrooms, finely chopped (chestnut or button mushrooms work well)
- 750ml (3 cups) chicken stock
- 4 tbsp (¼ cup) single cream, plus more to serve
- Small handful flat-leaf parsley, roughly chopped, to serve (optional)
How To Make Cream Of Mushroom Soup In Soup Maker
- Combine Ingredients: Put the onions, garlic, mushrooms, and stock into the soup maker. Ensure that the max fill line is not exceeded.
- Blend Soup: Press the ‘smooth soup’ function on the soup maker.
- Season and Add Cream: Season the soup to taste once the cycle is complete. Stir in the cream and blend briefly again until creamy.
- Serve: Ladle the soup into bowls and top with parsley and additional cream if desired.
Recipe Tips
- Chop Uniformly: Chop the onions and mushrooms into similar-sized pieces to ensure they cook evenly and blend smoothly.
- Don’t Overfill the Soup Maker: Always check the max fill line on your soup maker to prevent overflow and ensure proper blending.
- Season Gradually: Start with a small amount of salt and pepper, then taste and adjust as needed. This helps you avoid over-seasoning.
- Add Cream at the End: Stir in the cream after blending to maintain its richness and avoid curdling during cooking.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Cream of Mushroom Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the soup in the fridge overnight before warming.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-7 minutes until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 230
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 630mg
- Potassium: 130mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0.5g
- Sugars: 4g
- Protein: 3g
Try More Easy Soups:
- Easy Minestrone Soup Recipe UK
- Lettuce Soup Recipe UK
- Kale Soup Recipe UK
- Cucumber Soup Recipe UK
Cream Of Mushroom Soup Recipe In Soup Maker
Description
This easy Cream of Mushroom Soup is a delicious, creamy dish that’s perfect for a quick and nutritious meal. Made with common ingredients like mushrooms and garlic, it’s simple to whip up in your soup maker. Enjoy it hot, garnished with fresh parsley and a drizzle of cream for an extra touch!
Ingredients
Instructions
- Combine Ingredients: Put the onions, garlic, mushrooms, and stock into the soup maker. Ensure that the max fill line is not exceeded.
- Blend Soup: Press the ‘smooth soup’ function on the soup maker.
- Season and Add Cream: Season the soup to taste once the cycle is complete. Stir in the cream and blend briefly again until creamy.
- Serve: Ladle the soup into bowls and top with parsley and additional cream if desired
Notes
- Chop Uniformly: Chop the onions and mushrooms into similar-sized pieces to ensure they cook evenly and blend smoothly.
- Don’t Overfill the Soup Maker: Always check the max fill line on your soup maker to prevent overflow and ensure proper blending.
- Season Gradually: Start with a small amount of salt and pepper, then taste and adjust as needed. This helps you avoid over-seasoning.
- Add Cream at the End: Stir in the cream after blending to maintain its richness and avoid curdling during cooking.
Cream Of Mushroom Soup Recipe In Soup Maker