I quite often throw this together in the Thermomix for a quick lunch, especially if I have tired-looking mushies in the fridge and I want to use up some potatoes, even leftover cooked ones.
To make it family friendly, omit the chilli and to make it really creamy, chuck in the whole 300g pack of silken tofu. Mmmm…creammmy mmmushroom soup!
1 onion, peeled and halved
2-3 cloves garlic
Knob of fresh ginger, peeled
Sprig of rosemary, leaves only
½ teaspoon dried chilli flakes (optional)
20g EVOO or oil of choice
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
500g mushrooms
175g potatoes
600g water
200g silken tofu (or more to taste)
Place onion, garlic, ginger, rosemary leaves and chilli if using into TM bowl. Chop 5 sec/speed 5. Add oil and sauté 3 min/120°C/speed 1. Add stock cube, mushrooms and potato. Chop 5 sec/speed 5, scrape down sides and repeat if necessary. Add water and cook 15 min/100°C/speed 1. Blend 30 sec/speed 5-9 increasing speed gradually. Add tofu and blend a further 30 sec/speed 5-9 increasing speed gradually.
old chris new tricks 