making connections through food

Month: April 2017

Fancy Friands

Fancy Friands

I’m not much of a baker…looking at my blog posts you’d be mistaken for thinking I am, because almost all of my posts have been about baked sweets! Anyway, so perhaps I’m becoming a baker in my old age…mid thirties and baking sounds like the […]

Five fun strategies to get the kids cooking and eating

Five fun strategies to get the kids cooking and eating

I’ve found, through trial and error, as my kids have grown that getting them to eat good food doesn’t involve a nightly battle at the dinner table. If your little munchkin is reluctant to eat anything green, or anything red, or anything that has to […]

Cooking up a storm…Cream of Mushroom Soup

Cooking up a storm…Cream of Mushroom Soup

Thursday afternoon was designated “cook up a storm” afternoon in my house. My mum was up from her place on the Bellarine Peninsula, so I had the joy of an extra set of hands in the kitchen, she calls herself my “sous chef” she’s responsible for chopping, peeling, mixing when we entertain, and now that we have a Thermomix in our kitchen she thinks she’s become redundant!

So I had to show her that not only was she not redundant, but now we were adding lots of new recipes to the repertoire, and her hands were still very much required.

This Thursday we made sausages, pate and eclairs, yes, certainly an interesting combination, and not all for eating in the same sitting. I’ll post each of the recipes as separate posts with photos.

These are all things that can certainly be done, and have been done in my kitchen before, but the Thermomix is a huge time saver for all three of these recipes. In the posts to follow I’ll include an easy to follow non-Thermomix recipe for each.

I know that my two munchkins are always starving when they come home from school.

Normally they head to the snack cupboard and devour a pack of Sakatas or a few Rice Cakes with peanut butter or nutella. Well, tonight they get to sit down to a mug of Cream of Mushroom soup.

Yes, another Thermomix (TM) creation from the Food We Love kitchen, but easily done in any kitchen (it will just take longer and require more than one piece of equipment).

For those of you with a TM it’s the recipe from the EDC page 74 with the flour to thicken omitted as we prefer a natural consistency in our soups.

A couple of the reasons why I invested in a TM involved speed of preparation and ease of having to use only one piece of equipment. Believe me when I say I am not a FAST cook by any stretch of the imagination. I love nothing more than setting the oven to low and slow roasting a shoulder of lamb or a hot pot, but sometimes (like the nights when one child is off to swimming and the other one at dancing and you’re driving between both places for a couple of hours) you want things to be easy or to be making themselves!

This soup was prepped and cooked and blended and poured to serve in less than 20 minutes, using nothing but the TM, a chopping board and a knife, and the ingredients came freshly delivered today by my fabulous friends at Organic Angels (as they do every Tuesday, I love them!).

With the TM you just have to roughly chop the ingredients and the TM does the rest (I used combination of small and medium mushrooms and so some just had to be halved by hand, the onion simply chopped in half).

For those of you who don’t have a TM, here’s a simple recipe from Super Food Ideas magazine and available directly from the Taste website (which I also love!). Please note that the picture above is of my TM recipe, not from the one that follows.

Cream of Mushroom Soup (from

Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 500g sebago potatoes, peeled, chopped
  • 500g cup mushrooms, sliced
  • 200g Swiss brown mushrooms, sliced
  • 1 litre chicken stock
  • 1/2 cup pure cream
  • 2 teaspoons fresh thyme leaves


  1. Follow step 1 of pumpkin soup (see related recipe), replacing pumpkin with mushrooms.
  2. Follow steps 2 and 3, replacing sour cream with pure cream and chives with thyme. Serve.


You could replace chicken stock with beef, vegetable or salt-reduced stock.

Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.

Serve soup with crusty bread, bread rolls or pappadums.

To blend soup, use a stick blender, jug blender or food processor.