Easy Mushroom Soup Recipe | Instant Pot Mushroom Soup recipe
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 a keeper!
Servings 4 people
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.