Soup maker mushroom soup is one of the easiest and creamiest soups you can make, with a delicious intense taste of mushrooms, creamy and velvet smooth without any cream! So good.
Soup maker creamy mushroom soup
This mushroom soup in the soup maker is so creamy and velvet smooth, but without the cream.
Thanks to the soup maker this soup is a great substitute for the retro style canned cream of mushroom soup – but freshly made without all the processed ingredients.
Enjoy it as a soup, or make a more concentrated version and use as a sauce for dishes calling for canned soup.
See also
- Tomato and pepper soup in a soup maker – is a gloriously vibrant warming soup
- Easy “dump and go” recipe – soup maker leek and potato soup
- Carrot and lentil soup in a soup maker is a hearty “rib sticker”
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- All my soup maker recipes in one place!
- Soup maker hints and tips to get the best from your gadget
I’ve made this several times now, using different types of mushrooms (even dried) and it is delicious every time.
The potato helps to create a lovely creamy feel and texture without the need to add any cream, although of course you can add some for an extra touch of indulgence!
I’ll show you how to make perfect mushroom soup in your soup maker, and how to adapt the recipe to make it perfectly every single time.
Why make mushroom soup in the soup maker?
- Minimal hands on time as the machine does all the work
- All natural ingredients – no need for ready-made anything (aside from a stock cube) – perfect if you want to eat more natural foods.
- Adaptable – you can use any type of mushrooms
- Multi purpose – enjoy as soup, or make a more concentrated version and use as a sauce.
- Velvet smooth and so creamy, but without the cream!
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions!
Soup maker mushroom soup – ingredients
- Mushrooms – Are the heart of this recipe – I do recommend a mix of at least two types for flavour. I’ve used a mix of chestnut and shiitake. You certainly do not need the more expensive baby or sliced mushrooms here.
Treated chestnut mushrooms are rich in vitamin D, and have more flavour than white mushrooms so they are my usual choice, especially in the winter months.
- Potato – one medium sized potato – it really does not matter if it is floury or waxy. This gives the soup body and makes it creamy.
- Onion (& garlic) – one regular brown onion, or you can use a red onion or a handful of shallots.
- Milk – any kind – I’ve used semi skimmed.
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance but can just throw a stock cube in as this is a blended sop.
- Seasoning – some woody herbs which pair well with the mushrooms, I have used thyme, but equally oregano would also work well here. Pepper and salt to season.
- Olive oil / butter (not shown) – to sauté the onion, I like an unrefined extra virgin olive oil, or butter for extra flavour.
How to make mushroom soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker mushroom soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. You don’t need to make them look pretty or spend much time chopping as this is a blended soup.
- Mushrooms – wipe any dirt off with a piece of kitchen paper, trim the stalk and cut into quarters.
- Onion – top, tail, peel and cut into quarters
- Garlic – peel
- Potato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin.
Helen’s Fuss Free Tip
Much of the flavour and lots of the nutrition is in the potato skin – where I can I use them.
Step Two – Put the prepared onion & garlic in the soup maker and pulse briefly. Then scrape any pieces off the sides to the bottom of the jug.
Add the oil or butter to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onion and garlic in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.
Step Three – Add the rest of the ingredients. The mushrooms, dried herbs, potato and the stock cube or pot. Pour in the milk, then add water so the raw vegetables are about 5 to 7.5cm (2 – 3″) above the water line.
It is absolutely fine to add some milk to the soup maker. I’d not fill it completely with milk as it will boil over, but it is diluted here and the machine is not filled to the maximum.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Step Four – Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! This will take about half an hour depending which model of soup maker you have.
Step Five – At the end of a smooth soup cycle, the machine will carry out one last long blend process and the soup will be ready. Taste and adjust the seasoning if necessary. If you want to thin the soup can you do so with a little extra water.
Serving suggestion
I love to serve my soup garnished as it makes it far more interesting.
A swirl of cream, and some fresh chopped parsley are delicious.
Variations
- Vary the types of mushroom.
- Make it richer by adding an knob of butter at the end of cooking and pulse it in once it has melted.
- Make a Japanese style mushroom soup adding a drizzle of sesame oil and a dash of soy sauce
- Make this with up to half by volume dried mushrooms. Rehydrate according to the packet instructions. Drain and add. Use the soaking water in place of the water, unless it is very gritty.
- Make a concentrated mushroom soup to use as a sauce but halving the amount of liquid.
Storage
Fridge – Allow your soup maker mushroom soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. This soup will separate as it defrosts. Give it a good stir as you reheat it and you will not be able to tell the difference!
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug for safe and easy handling – it is easier to lift in and out, and I prefer not to reheat in plastic.
Hints and tips
- If your soup maker doesn’t have a sauté function, you can sauté the onions and garlic briefly in a pan before putting them in the soup maker. If you decide to skip the sauté stage, don’t leave the oil or butter out. It adds to the flavour and texture.
- It is far easier to clean a soup maker while it is still warm. Rinse it under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
- To not be scared to add some milk to the soup maker. As long as you dilute it and don’t over-fill the soup maker will not boil over.
FAQS
Use a mixture of mushrooms, a good quality stock, and some herbs. I find that a little extra pinch of salt really brings out the flavour.
If your soup is thin put 2 teaspoons of cornflour into a bowl, add the same volume of soup, stir to make slurry or paste, and return to the hot soup in the soup maker and pulse it in.
To avoid thin soup try to get into the habit of making your soup thick by always adding less liquid than you think you need
As long as the skins are clean and fairly thin, I don’t bother. It’s all extra fibre and flavour, you don’t notice it in a blended soup, and you maximize the nutrition by leaving the skin on.
I think it is worth it as you get great results for very little effort and crucially, you can walk away and leave it to do the work unattended.
More mushroom recipes
- Creamy garlic mushrooms – so easy to make and delicious on toast
- Turkey pasta bake with mushrooms – just as good with leftover chicken too!
- Easy mushroom rice – ideal to serve with casseroles and stews
More soup maker recipes
- Soup maker carrot and coriander soup – the classic is so easy to make in a soup maker
- Soup maker tomato soup – the first soup maker recipe I ever made and still a favourite
- Soup maker celery soup – creamy and velvet smooth, it can even convert the
Mushroom Soup in a Soup Maker
Equipment
Ingredients
- 1 small onion
- 2 cloves garlic
- 1 tbsp olive oil
- 350 g mushrooms (note 1)
- 150 g potato (1 small potato)
- 200 ml milk
- 1 stock cube or pot
- ½ tsp dried thyme
- salt and black pepper (to taste)
Instructions
- Prepare the vegetables. As this is a blended soup, you don’t need to be fussy. Mushrooms – wipe any dirt off with a piece of kitchen paper, trim the stalk and cut into quarters.Onion – top, tail, peel and cut into quartersGarlic – peelPotato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin1 small onion, 2 cloves garlic, 350 g mushrooms, 150 g potato
- Throw the onion and garlic into the soup maker and briefly pulse. Scrape down the sides.
- Add the olive oil to the soup maker and select the sauté function. Allow to cook for the programme length.1 tbsp olive oil
- Add the rest of the ingredients. The mushrooms, dried herbs, potato and the stock cube or pot. Pour in the milk, then add water so the raw vegetables are about 5 to 7.5cm (2 – 3 inches) above the water line.It is absolutely fine to add some milk to the soup maker. I’d not fill it completely with milk as it will boil over, but it is diluted here and the machine is not fill to the maximum.1 stock cube or pot, ½ tsp dried thyme, 200 ml milk
- Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! This will take about half an hour depending which model of soup maker you have.
- When the cycle has finished taste and adjust the seasoning if necessary. If you want to thin the soup can you do so with a little extra water.salt and black pepper
Notes
- If your soup maker doesn’t have a sauté function, you can sauté the onions and garlic briefly in a pan before putting them in the soup maker. If you decide to skip the sauté stage, don’t leave the oil or butter out. It adds to the flavour and texture.
Video
Irene
using several types of mushrooms is a game changer! Thank you
Nicky
Thank you for warning me it would split as it defrosted. I thought I’d done something wrong but after stirring it was fine.
Sarah
Thank you for reassuring me it is fine to add milk to the soup maker – I was too scared to before – but it turned out just fine.