This Cream of Mushroom Soup recipe is quick, filling, healthy and creamy that can be made in the Instant Pot pressure cooker with just a handful of ingredients. It is a great weight watcher soup recipe for weeknight dinners, and this mushroom soup recipe is also Vegan, Low Carb, Paleo, Gluten-free diet, or Keto-Friendly Soup.
I have shared Instant Pot and Stovetop Pot methods below.
I have used white button mushrooms for this recipe. Still, you can also use brown button mushrooms or any variety.
The richness in the soup mainly comes from the choice of cream. I have used coconut cream in this vegan mushroom soup recipe, but heavy cream results in a more rich and dense soup.
You can also use cashew cream in this recipe (Soak cashews in hot water for 15-20 minutes and blend to a smooth paste) or add cashews along with mushrooms for pressure cooking.
If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection. For Keto, mushroom soup does not use whole dairy milk in this recipe. Instead, try to use coconut milk, coconut cream, half and half, or heavy whipping cream.
Health benefits of Mushrooms?
Mushrooms are loaded with vitamins and minerals [copper, vitamin B3, vitamin B5, potassium, phosphorus, and iron] and have very few calories, so they make the perfect diet food.
Ingredients to make Mushroom Soup
- Mushrooms - are the main ingredient in this soup. The type of mushrooms can vary based on preference. I would recommend white button mushrooms or cremini mushrooms. Roughly chopped them before using.
- Onion and garlic - use a yellow or white onion and make sure to use fresh minced garlic or garlic paste.
- Celery - Adds texture and flavor to the soup.
- Vegetable broth - use a low-sodium vegetable broth to control the amount of salt in the soup. You may also use water, but the broth adds extra flavor.
- Oil - is used to cook the onions. Use olive oil for the best flavor but any cooking oil will work well.
- Cream - You will need about ½ cup of cream for this recipe. You can either use Coconut cream, heavy cream, or cashew cream.
- Seasonings - salt and black pepper
How to Make Cream of Mushroom Soup in Instant Pot
Firstly, press SAUTE on Instant Pot. Next, add olive oil, and once it’s hot, add minced garlic, onions, green, and saute till onions soften.
Next, add diced mushrooms and celery and saute till all the liquid released from the mushrooms has evaporated. This will take about 6-8 minutes, and this step helps concentrate the mushroom flavor.
Lastly, add water or vegetable stock, salt, black pepper powder. Mix well. Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid
Puree soup using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.
Add coconut cream or heavy cream, and stir well.
If you think the soup is too thick, you can add water or coconut milk and simmer for 2 minutes.
Instant Pot Pressure Cooker Cream of Mushroom soup recipe is ready. While serving, sprinkle cilantro and some sautéed mushrooms if desired, and serve hot!
Stovetop Pot Method
- Follow the process mentioned above as Instant pot.
- Instead of pressure cooking, Cover the pot with a lid and cook till mushrooms get soft, about 15-20 minutes on medium-low heat. All the other steps remain the same.
Storage + How to freeze Mushroom Soup
You can make the Creamy Keto Mushroom soup recipe in advance, and it can be kept for up to three days in the fridge in an airtight container and frozen for up to 4 weeks. Then, defrost and reheat before serving. If the soup looks separated after defrosting, add to a blender and puree back into a smooth consistency.
- Once the soup cools down, transfer it into freezer-resistant containers or Ziploc freezer bags.
- Label the bags and then lay them in the freezer.
- Store the soup in the freezer for 4 weeks.
Just an important note here. If you use dairy (heavy cream), add before serving. This is because soup with dairy does not freeze well.
Variations
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add 1 small diced potato along with the mushroom. You can also add potatoes when you cook bottle gourd, this gives a more creamy texture, or blend in some cooked/canned white beans for protein.
- Vegan: You can also add some coconut cream or milk to flavor up the soup.
- Toppings: You can use sautéed mushrooms, and cheese for this soup.
- Fresh Herbs: I have used cilantro, To Make an Italian version add rosemary, oregano, or thyme.
Tips
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
More Mushroom Recipes
- Mushroom Fried Rice
- Mushroom Masala Curry
- Mushroom Biryani
- Mushroom Pilaf
- Wild Rice Mushroom Soup
- Air Fryer Roasted Mushrooms
More Instant Pot Soup Recipes
- Broccoli Cheddar Soup
- Creamy Tomato Soup
- Lentil Soup
- Cauliflower Soup
- Cream of Asparagus Soup
- Sweet Corn Soup
Instant Pot Creamy Mushroom Soup
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 tablespoon olive oil or vegetable broth
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 8 oz mushrooms diced, (about 3 cups)
- ½ cup celery (2 small stem)
- 2 cups water or vegetable stock
- ½ cup coconut cream or heavy cream or cashew cream
- salt and black pepper to taste
Toppings:
- ½ cup sautéed mushrooms (optional)
- 2 tablespoon coriander leaves
- 2 tablespoon cream
Instructions
Instant Pot Method:
- Firstly, press SAUTE on Instant Pot. Next, add olive oil, and once it’s hot, add minced garlic, onions, green, and saute till onions soften.
- Next, add diced mushrooms and celery and saute till all the liquid released from the mushrooms has evaporated. This will take about 6-8 minutes, and this step helps concentrate the mushroom flavor.
- Add water or vegetable stock, salt, black pepper powder. Mix well. Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Puree soup using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.
- Add coconut cream or heavy cream, stir well. If you think the soup is too thick, you can add water or coconut milk and simmer for 2 minutes.
- Cream of Mushroom soup recipe is ready. While serving, sprinkle cilantro and some sautéed mushrooms if desired and serve hot!
Stovetop Pot Method:
- Follow the process mentioned above as Instant pot.Instead of pressure cooking, Cover the pot with a lid and cook till mushrooms get soft, about 15-20 minutes on medium-low heat. All the other steps remain the same.
Video
Notes
Variations:
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add 1 small diced potato along with the mushroom. You can also add potatoes when you cook bottle gourd, this gives a more creamy texture, or blend in some cooked/canned white beans for protein.
- Vegan: You can also add some coconut cream or milk to flavor up the soup.
- Toppings: You can use sautéed mushrooms, cheese for this soup.
- Fresh Herbs: I have used cilantro, To Make an Italian version add rosemary, oregano, or thyme.
Tips:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
Nutrition
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