This recipe first appeared in TMix+ Magazine, devoted to all things Thermomix.
+ gluten free
2 garlic cloves, peeled
1 brown onion, peeled and halved
40g olive oil
600g mixed mushrooms, roughly chopped
6 fresh thyme sprigs, leaves picked
3 sprigs parsley, leaves and stalks
70g stock concentrate
5g dried porcini mushrooms
½ tsp fine salt + extra if needed
50g cream + extra to serve
Place garlic and onion in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
Add oil, sauté for 5 minutes, 100°C, speed 1.
Add mushrooms, thyme and parsley stalks, chop for 10 seconds, speed 4, assisting with spatula.
Sauté for 8 minutes, Varoma temperature, speed 1, MC removed and steamer basket on top to prevent splashes.
Add water, stock concentrate, porcini mushrooms and salt, cook for 10 minutes, 100°C, speed 1.
Puree for 45 seconds, slowly increasing from speed 1 to 9. Taste for salt, adding more if needed, or if flavour needs lifting.
Add cream, mix for 10 seconds, speed 4.
Serve garnished with extra cream and finely chopped parsley leaves and a slice of crusty bread.