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+ servings

Just Mushroom soup

Amanda McInerney of www.lambsearsandhoney.com
I made this in the new KitchenAid cook Processor, but also include stove-top directions here. You can add cream to this if you feel particularly wicked, but you don't really need to.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 -6


  • 1 onion quartered (or finely chopped)
  • 1 clove of garlic finely chopped if not using the KA Cook Processor
  • 2 Tbs butter
  • 750 gms mushrooms sliced
  • 2 heaped Tbsp chopped fresh thyme
  • 1 litre chicken stock
  • Good quality dry sherry


  • Place multiblade in bowl, add onion & garlic. Close lid, press pulse for 5 seconds.
  • Scrape down, replace blade with Stir Assist tool & add butter, remove the measuring cup.
  • Select Boil P2 and start.
  • When step 1 is complete add rest of the ingredients, except the sherry. Press Start for Stage 2, reducing the time to 20 minutes.
  • When cooking is complete, carefully replace Stir Assist with the multiblade, replace lid and measuring cup. Slowly increase speed to 10 and run for 1-2 minutes.
  • Add a big splash of sherry and serve hot with crusty bread.
  • Heat butter in large saucepan over moderate heat, add onion and cook for 5-7 minutes until transparent. add garlic in last minute or two.
  • Add mushrooms, stock and thyme, bring to boil then simmer for 15-20 minutes until mushrooms are soft.
  • Cool for 20 minutes, then puree soup in a blender or stab mixer until smooth, then reheat.
  • Add a big splash of sherry and serve hot with crusty bread.
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