How about making your own mushroom soup at home? You can decide on the type of mushrooms to add for your soup, the texture and taste ( how salty it is) of the soup. For me, I will prefer coarse texture (not puree type) mushroom soup where I can taste the bite size chunky mushrooms.
The thought of using pot and blender sometimes make me think twice of cooking mushroom soup at home. I had tried using the Thomson Kitchen Master to make the mushroom soup and it is a success. By using the Thomson Kitchen Master, I need not to transfer the mushroom soup from the pot to another blender for blending until smooth. The cooking and blending of the mushroom soup all done in one appliance. How can this be done?
The Kitchen Master comes with a 2L Bowl with a cutting blade attached to it. The cutting blade acts as a blender / chopper by controlling the ‘Speed Button‘ knob ranges from speed 1 to speed 10. What to do if you do not want to blend nor chop the food? All you need to do is to press the ‘Reverse Button‘ for activating the blade to run in anticlockwise direction for gentle stirring of delicate foods. The Thomson Kitchen Master has a temperature ranges from 37 Degree Celsius to 100 Degree Celsius for cooking the food in the bowl. The multi function of the Kitchen Master makes cooking so convenient and easy!
If you have missed out on my unboxing video on Thomson 8 IN 1 Kitchen Master , click here to have a look at how it look like and the accessories that come along with the Kitchen Master.
Here is the video for the mushroom soup recipe:
INGREDIENTS:
250g Mushroom Gourmet Sliced White Button Mushrooms
10g Salted Butter
1large potato diced
1 small garlic peeled
2 Leeks trimmed
1 small yellow onion diced
600mL Vegetable Stock
Cooking Cream
Salt and Pepper To Taste
A handful of parsley
METHOD:
1. Place diced potatoes in the cooking basket and place in the 2L bowl. Fill the bowl with water making sure water level cover just enough the potatoes. Close the lid and set the parameters as follow. Time: minutes ; Speed: 1; Temperature: ST. Press ‘Reverse’ and followed by ‘ON’ to start boiling the potatoes.
2. Use spatula that act as handle to lift up the basket.
3. Add in diced yellow onion and a garlic to chop them up into the 2L bowl. Close the lid and measuring cup tight to prevent splashing. Set Timer to 8 seconds ; Speed: 8. Press ‘ON’ to start chopping.
4. Add in butter and leeks into the chopped yellow onion and garlic. Close the lid before setting the parameters. Saute them by setting timer to 10 minutes ; Speed: 1; Temperature: 60 Degree Celsius. Press ‘Reverse’ and followed by ‘ON’ to start the process.
5. Next add in the mushrooms and the cooked potatoes to give them a blend. Close the lid before setting the parameters. Saute them by setting timer to 6 minutes ; Speed: 3; Temperature: 80 Degree Celsius. Press ‘Reverse’ and followed by ‘ON’ to start the process.
6. Pour in the vegetable stock. Now to cook the soup, set timer to 20 minutes; Speed: 1; Temperature: 100 Degree Celsius.Press ‘Reverse’ and followed by ‘ON’ to start the process.
7. Addi in salt and pepper to taste. Giving the soup the final cook by setting timer to 4 minutes ; Speed: 3; Temperature: 60 Degree Celsius. Press ‘Reverse’ and followed by ‘ON’ to start the process.
8. Give the mushroom soup a nice glob of cooking cream using the measuring cup.Simmer by setting the timer to 2 minutes ; Speed: 1; Temperature: 80 Degree Celsius. Press ‘Reverse’ and followed by ‘ON’ to start the process.
If you prefer the mushroom soup to be puree texture, you can further blend the mushroom soup by selecting Speed: 7; Timer: 1 minutes. Press ‘ON’ to start blending.
Cleaning is easy as I will only need to wash the 2L bowl , cooking basket and spatula. The cutting blade can be easily remove from the bowl for washing as well. It is relatively simple and straightforward to operate the Thomson Kitchen Master. For my first attempt, I am able to successfully dish out a pot of hot creamy mushroom soup.
Stay tune for my next recipe using the Thomson Kitchen Master!
