Last updated on September 20th, 2023 at 05:57 am
Easy Mushroom Soup Recipe made in Instant Pot (or Stovetop) is the best and the easiest mushroom soup you can make. It is super healthy and you need only a handful number of ingredients to make this. This soup recipe is surely a keeper!
Be sure to check this Mushroom Pepper Fry recipe next!
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This easy mushroom soup recipe will definitely surprise you with its simplicity. And if you’re tasting cream of mushroom soup for the first time, it will blow your mind! I have always loved button mushrooms be they white or brown and them in soup form is totally worth making it.
Almost everything that we make with mushrooms are always delicious making them so versatile. Mushrooms really suit any cuisine. Anyway, while you’re here, do check my other mushroom recipes like this The BEST Mushroom Curry (South Indian) recipe or this Instant Pot Mushroom Pulao / Pilaf recipe!
Cream of Mushroom Soup:
This creamy and delicious soup is simply super delicious. Mushroom are the main and star ingredients and their flavor is the main flavor in this soup. The spices and other ingredients are just to embellish the already existing flavor.
This soup is creamy, rich and very nutrtiious. There is very little fat added compared to the amount of protein in this soup. I would say it is a healthy option for dinner; it is both lite and healthy. Additionally, it is also super easy to make especially with Instant Pot.
What goes into this:
- Mushrooms: Pick fresh button mushrooms. Both brown button mushrooms and white button mushrooms are really good for this soup. You can go for either of those based on availability. With brown ones, the color of the soup might be a little down, where you can use more cream to brighten it up IF you like.
- Seasoning: Good amount of onions and garlic go into this soup but it does not become overwhelming. Both these ingredients blend well with the flavor of the mushrooms. Other than this, mixed Italian herbs are used. You can however use only thyme and parsley.
- Spices: A little bit of black pepper go into this easy mushroom soup recipe; just for a hint of it. Too much black pepper wouldn’t be okay here so stick to 1/4 teaspoon.
- Cooking medium: Vegetable stock is used as the cooking medium for the mushrooms. If you dont mind you can use any stock but other than vegetable stock I prefer usign Chicken stock water. If you don’t have any kind of stock, just go with water; it would still taste amazing.
- Thickener: Mushrooms are themselves a thickener here when we blend them. But we also add some all-purpose flour to help bind the ingredients. You can choose to skip this. The same goes with heavy cream, skip it if you don’t want any more added fats. Skim milk is a great substitute in place of it.
- Garnish: I like to garnish with chopped parsley leaves and fried mushrooms. Other toppings like fried bacon, toasted coconut bits, or croutons are nice options for topping this cream of mushroom soup.
How to serve this cream of mushroom soup:
Just on its own is very satisfying but if you want something crunchy to go with add some croutons. Also, Garlic bread goes super well with this easy mushroom soup recipe. You could pair it with these Garlic Knots too!
Oh and this soup can be served hot or warm or even cold! It tastes good any which way! However, I prefer it warm.
Can I store this soup for later?
This easy cream of mushroom soup recipe is literally quick and easy; so you can always make this soup whenever you want in under 20 minutes. But if you have leftover soup, pour it into an airtight container and store it in the freezer for up to a month. To use it, thaw it overnight and reheat it. This instant pot mushroom soup also stays well in the refrigerator for a day.
To make this without an Instant Pot:
Making this easy mushroom soup recipe in an Instant Pot has a little bit of an advantage where the flavors are locked inside. It gives a flavor-rich soup. That being said, you can easily make this soup without an Instant Pot just as well.
Follow the same steps and use a heavy-bottomed saucepan or a dutch oven for this. Use 2.5 cups vegetable stock instead of 2 cups because there’ll be a bit of water loss here. Let the mushrooms cook for 15 minutes and then blend them as per the same instructions.
How to make this Instant Pot Easy Mushroom Soup Recipe:
Making this easy cream of mushroom soup is literally very easy. Fewer ingredients and fewer steps and lesser time compared to any other soup recipe. Let’s see how to make this:
- For Garnish: Chop a few parsley leaves and set it aside. Pick 4-5 mushrooms and slice it. In a sauté pan, heat up the butter and add the slice mushrooms and sauté them on high heat until the mushrooms are browned. Remove the pan from heat and leave the mushroom to cool down in the pan.
- Sautéing: Place the inner pot into the Instant Pot. Set it to SAUTE mode for 20 minutes. Once hot, pour the olive oil in and wait for it to warm up. Once you can smell the aroma of olive oil from the Instant Pot, add the chopped garlic and the onions. Sauté it until it gets translucent. Next, add the chopped mushrooms and the salt. Let it sweat for a few minutes. Then add the all-purpose flour and stir it once.
- Pressure Cooking: Pour in the vegetable stock followed by the mixed herbs and black pepper powder. Stir it again and cover the Instant Pot with its lid. Set it to PRESSURE COOK mode for 10 minutes.
- Blending: Once the timer goes off, quick release and carefully open the lid. Spoon 1 cup of cooked mushrooms mixture and set it aside. Using an immersion blender, blend the mushrooms in the instant pot until it is almost smooth. Once blended, add the reserved cooked mushrooms and the cream. Heat it up (no need to boil it) for two minutes.
- Serve the mushroom soup in soup bowls and garnish with fresh parsley leaves and fried mushrooms!
Tips to note:
- Frying mushrooms for the toppings are completely optional. If you like bacon, use that or you can also use toasted coconuts.
- Same with reserving some cooked mushrooms. This is to add few mushroom bits instead of a completely blended mushroom soup; which can also be done.
- Vegetable stock takes the flavor up a notch but feel free to substitute it with water if needed. The flavor profile of this mushroom soup itself is excellent with or without the vegetable stock.
- The cream gives sweetness, creaminess, and thickness to the soup. You can of course substitute it with milk or skip it altogether.
More recipes you might like:
- Greek Yogurt Cabbage Coleslaw recipe
- How to make the best Vegetable Stock
- Spicy Firecracker Meatballs recipe
Easy Mushroom Soup Recipe | Instant Pot Mushroom Soup recipe
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion , finely chopped
- 4 large Garlic pods , minced
- 1/2 lb White or Brown Button Mushrooms , roughly chopped into 1/2-inch pieces
- 2 tbsp All-purpose flour
- 2 cups Vegetable Stock , or water
- 2 tsp Mixed Herbs , (a blend of oregano, basil, rosemary, thyme and parsley or just thyme and parsley)
- 1 tsp Salt
- 1/4 tsp Black Pepper Powder , (or 1/2 tsp white pepper powder)
- 1/2 cup Heavy Cream
- 1 tbsp Butter
- Fresh Parsley leaves , for garnish
Instructions
For Toppings:
- Pick 4-5 mushrooms and slice it. In a sauté pan, heat up the butter and add the slice mushrooms and sauté them on high heat until the mushrooms are browned. Remove the pan from heat and leave the mushroom to cool down in the pan.
For the soup:
- Place the inner pot into the Instant Pot. Set it to SAUTE mode for 20 minutes. Once hot, pour the olive oil in and wait for it to warm up.
- Once you can smell the aroma of olive oil from the Instant Pot, add the chopped garlic and the onions. Sauté it until it gets translucent.
- Next, add the chopped mushrooms and the salt. Let it sweat for a few minutes. Then add the all-purpose flour and stir it once.
- Pour in the vegetable stock followed by the mixed herbs and black pepper powder. Stir it again and cover the Instant Pot with its lid. Set it to PRESSURE COOK mode for 10 minutes.
- Once the timer goes off, quick release and carefully open the lid. Spoon 1 cup of cooked mushrooms mixture and set it aside.
- Using an immersion blender, blend the mushrooms in the instant pot until it almost smooth. Once blended, add the reserved cooked mushrooms and the cream. Heat it up (no need to boil it) for two minutes.
- Serve the mushroom soup in soup bowls and garnish with fresh parsley leaves and fried mushrooms!
Notes
- Frying mushrooms for the toppings are completely optional. If you like bacon, use that or you can also use toasted coconuts.
- Same with reserving some cooked mushrooms. This is to add few mushroom bits instead of a completely blended mushroom soup; which can also be done.
- Vegetable stock takes the flavor up a notch but feel free to substitute it with water if needed. The flavor profile of this mushroom soup itself is excellent with or without the vegetable stock.
- The cream gives sweetness, creaminess, and thickness to the soup. You can of course substitute it with milk or skip it altogether.
Made this? Got doubts? Let me know what you think in the comments below!
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