Thermomix Mushroom and Porcini Soup

This is a wonderful tasty mushroom soup that extracts, thanks to the Thermomix, every bit of Mushroom flavour. Its texture is luxurious, and the Thermomix gives the soup what a restaurant would call,” mouth feel,” it’s like velvet, the perfect thing for a winter’s night. Great by the way with a fried cheese sandwich or a Gruyere and French bread crouton!!

Thermomix Mushroom and Porcini Soup


2-3 people
Prep time
40 minutes
Cooking time
14 minutes


  • 15g dried Porcini mushrooms. (take care they are not too old; we want the taste of Porcini not stale glue!)
  • 500g fresh button mushrooms, quartered
  • 1 tsp fresh tarragon, chopped
  • 500ml water
  • 1 chicken or vegetable cube or Knorr ® Vegetable Stock Pot (we like chicken but obviously not for veggies)
  • 200ml whole milk
  • 250ml boiling water for soaking the porcini
  • 50g plain flour
  • 50g crème fraiche
  • Small bunch of parsley stalks and all (chopped)
  • Sea salt flakes and freshly ground black pepper to taste. Start with ½ tsp in the mix to begin with.


  1. First place the porcini in 250ml of boiling water and soak until soft, half an hour should do the trick. Set aside the soaking liquid, squeeze out the mushrooms and roughly chop.

  2. Place the button mushrooms and porcini in the Thermomix mixing bowl and chop 10 seconds - speed 4.

  3. Add the water, milk, stock cube or Knorr ® Vegetable Stock Pot, flour, tarragon, salt and strain 100-150ml of the reserved mushroom soaking liquid. (Don’t use all of it as there may be grit and dirt in the bottom of the bowl from the mushrooms). Cook for 10 minutes at 100 C - speed 3.

  4. Add the crème fraiche and parsley and cook for a further 2 minutes at 80 C - speed 2.

  5. Blend for 1 minute - speed 7 until smooth.

  6. Serve piping hot, check your seasoning and finish with your garnish of choice.