- 100 grams Butter, diced
- 500 grams mushrooms, peeled (if desired)
- 1 clove garlic
- 50 grams TM Vegetable or Chicken Stock, (i usually use vegetable as its always in the freezer)
- 400 grams water
- 3 MC of cream
- 3/4 teaspoon All-Spice
- 1 handful of parsley
- pepper to taste
- Sour Cream and Fresh Parsley to garnish
- Add diced butter and garlic to the bowl, speed 9 for 5 seconds
- Add mushrooms, speed 9 for 15 seconds, using the spatula to assist mixing.
- Veroma speed 3 for 5 minutes.
- Add stock and water. 100 degrees, speed 3 for 20 minutes.
- Add parsley, speed 7 for 10 seconds.
- Add All-Spice, pepper to taste and cream, speed 4 for 10 seconds.
This recipe has been adapted from the Low Carb made easy book by John Ratcliffe. This soup is a Protein dish and is ideal for freezing in portions. I always have it in my freezer as its great for a quick lunch.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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