Cream of Mushroom

Cream of Mushroom

Makes 4 servings


  • 100g (3,52 oz) Onions
  • 300g (10,58 oz) Leek
  • 2 Cloves of Garlic
  • 20g (0,70 oz) Olive Oil
  • 400g (14,10 oz) Mushrooms
  • 1 Vegetable Bouillon
  • Pepper, Thyme
  • 200g (3,52 oz) water
  • 250g (8,81 oz) Evaporated Milk

Traditional Preparation

Cut the mushrooms into slices. In large frying pan add in olive oil, onions, leek in slices, garlic, and the mushrooms. Cook until onions are soft.
Add water, pepper and vegetable bouillon. Bring to boil. Turn the heat down and simmer for 15 minutes.
Then whiz with a hand-held blender until smooth. Add evaporated milk and thyme. Bring just back to the boil, then turn off the heat.

Thermomix Preparation

Place the onions, Garlic, Leek and olive oil in TM bowl chop 5sec/Speed5. Saute for 5min/Varoma/Speed1. Add the mushrooms, vegetable bouillon, pepper and water cook for 15min/100º/Speed1.
Blend for 1 minute slowly going from speed 1 to 8. Add evaporated milk and thyme 30sec/Speed 3.

Dish Type: