This Cream of Mushroom Soup recipe is quick, filling, healthy and creamy that can be made in the Instant Pot or Pressure Cooker with just a handful of ingredients. It is a great weight watchers 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 Stove Top Pot methods below.
I have used white button mushrooms for this recipe, but you can also use brown button mushrooms or any variety. More mushroom recipes from my blog Mushroom Fried Rice, Mushroom Masala Curry ,Mushroom Biryani.
The richness in the soup mainly comes from the choice of cream,I have used coconut cream in this vegan mushroom soup recipe but using heavy cream results in more rich and dense soup.
You can also use cashew cream in this recipe (Just soak cashews in hot water for 15-20 minutes and blend to a smooth paste) or just add cashews along with mushrooms for pressure cooking.
If you are on a Keto or Low Carb Diet.Checkout Keto Indian Food Recipes Collection.For Keto mushroom soup do not use dairy whole milk in this recipe.Try to use coconut milk,coconut cream, half and half or heavy whipping cream.
HEALTH BENEFITS OF MUSHROOM ?
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.
STORAGE + HOW TO FREEZE MUSHROOM SOUP
Creamy Keto Mushroom soup recipe can be made in advance and it can be kept for up to three days in the fridge in an airtight container, and it can be frozen for up to 4 weeks.Just defrost and reheat before serving.If the soup looks separated after defrosting, simply add to a blender and puree back into a smooth consistency.
- Once the soup cool down then transfer 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 are using dairy (heavy cream) just add before serving.Soup with dairy does not freeze well.
HOW TO MAKE CREAM OF MUSHROOM SOUP IN INSTANT POT
Press SAUTE on Instant Pot. 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 to concentrate the mushroom flavor.
Lastly add water or vegetable stock ,salt ,black pepper powder.Mix well.Deglaze the pot ie, make sure there is no food particle sticking to the pot to avoid BURN alerts.
Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 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 soup is too thick ,you can add water or coconut milk into soup 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!
STOVE TOP POT METHOD:
Follow the process mentioned above as Instant pot.
Instead of pressure cooking, Cover pot with a lid and cook till mushrooms gets soft ,about 15-20 minutes on medium low heat.All the other steps remain the same.
VARIATIONS TO MAKE CREAMY MUSHROOM SOUP RECIPE
- Make it spicy: Sprinkle some crushed red chilli flakes to this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add a 1 small diced potato along with the mushroom. You can also add potatoes when you cook bottle gourd ,this gives more creamy texture or blend in a some of 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 Italian version add rosemary , oregano or thyme.
TIPS TO MAKE MUSHROOM SOUP RECIPE:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
MORE INSTANT POT SOUP RECIPES YOU MAY LIKE
- Broccoli Cheddar Soup
- Creamy Tomato Soup
- Lentil Soup
- Cauliflower Soup
- Cream of Asparagus Soup
- Sweet Corn Soup
If you love Soups and looking for more Instant Pot Soup Recipes ? Here are my 15+ Instant Pot Vegetarian Soup Recipes you must try.
INSTANT POT CREAMY MUSHROOM SOUP RECIPE CARD
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Instant Pot Creamy Mushroom Soup
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
- 4 cups mushrooms ,diced (about 8 oz)
- 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 cilantro (coriander leaves)
- 2 tablespoon cream
Instructions
INSTANT POT METHOD:
- Press SAUTE on Instant Pot. 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 to concentrate the mushroom flavor.
- Lastly add water or vegetable stock ,salt ,black pepper powder.Mix well.Deglaze the pot ie, make sure there is no food particle sticking to the pot to avoid BURN alerts.
- Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 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 soup is too thick ,you can add water or coconut milk into soup and Simmer for 2 minutes.
- Instant Pot Pressure Cooker Creamy Mushroom soup is ready.While serving sprinkle cilantro and some sautéed mushrooms if desired and serve hot!
STOVE TOP POT METHOD:
- Follow the process mentioned above as Instant pot.Instead of pressure cooking, Cover pot with a lid and cook till mushrooms gets soft ,about 15-20 minutes on medium low heat.All the other steps remain the same
Notes
VARIATIONS TO MAKE CREAMY MUSHROOM SOUP:
- Make it spicy: Sprinkle some crushed red chilli flakes to this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add a 1 small diced potato along with the mushroom. You can also add potatoes when you cook bottle gourd ,this gives more creamy texture or blend in a some of 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 Italian version add rosemary , oregano or thyme.
TIPS TO MAKE MUSHROOM SOUP RECIPE:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
Nutrition
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