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Magical Mushroom Soup

Magical Mushroom Soup

degree-icon N/A
time-icon 10 minutes
time-icon ≈1 hour
time-icon N/A
time-icon ≈ 4 cups
time-icon ½ cup/120 ml
diet-icon N/A
degree-icon N/A
time-icon 10 minutes
oven-icon ≈1 hour
snow-icon N/A
plate-icon ≈ 4 cups
dish-icon ½ cup/120 ml
diet-icon N/A

Recipe Box

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Magical Mushroom Soup
  • ½ cup/120 ml Magical Butter, room temperature
  • 8 ounces/225 g baby portabella mushrooms
  • 2 cups/475 ml chicken broth
  • ½ cup/120 ml caramelized onions
  • ½ cup/120 ml heavy cream
  • 2 ounces/60 g Havarti cheese, plus 2 ounces/60g for garnish
  • 2 tablespoons/30 ml flour
  • 1 tablespoon/15ml of salt
  • 1 teaspoon/5 ml fresh ground pepper
  • ½ teaspoon/2½ ml truffle oil

How To

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Magical Mushroom Soup
  • Mix 2 tablespoons/30 ml of butter with the flour to create a roux. This will thicken your soup.
  • Place all the ingredients inside your MagicalButter machine, and secure the head.
  • Press the Temperature button, and select 160°F/71°C. Then press the 1 Hour/Oil button.
  • When the cycle is finished, decant your Magical Mushroom Soup into a serving dish, garnish with sautéed mushroom slices and a drizzle of truffle oil, and enjoy!