Mushroom Soup in a Soup Maker

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two bowls of freshly made mushroom soup garnished with cream and fresh parsley

5 from 3 votes

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.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Total Time40

Equipment

Ninja Foodi Blender & Soup Maker

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 quarters
Garlic – peel
Potato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin
1 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

1 - I recommend a mix of at least two types of mushrooms for flavour. I’ve used a mix of chestnut and shiitake. You certainly do not need the more expensive baby or sliced mushrooms. Substitute 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.

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 is likely to separate as it defrosts. Give it a good stir as you reheat and you will not be able to tell the difference.

Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex jug for ease of handling.

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.