If you are a mushroom lover then you will enjoy this homemade cream of mushroom soup. It is quick and easy to make in the instant pot. It is gluten-free and made without any flour.
Although this is a vegetarian cream of mushroom soup and uses heavy cream, it can easily be made vegan by using coconut milk instead. Mushroom soup can be made ahead of time and also stored in the fridge or freezer for meal planning.
Ingredients for homemade cream of mushroom soup
Homemade cream of mushroom soup requires only a few basic ingredients that are easily available in the kitchen pantry. Mushrooms are of course the key ingredient of the recipe.
You can use any type of fresh mushrooms like cremini, portobello, white mushrooms, button mushrooms, or a combination of 2 or more. Onions and celery add a lot of flavor to the soup and balances the strong taste of mushrooms.
I also like to garnish the soup with some sauteed mushrooms and diced celery that adds a crunch to the smooth texture.
Heavy cream is added to give the soup a creamy consistency and also subdue the strong mushroom taste. To make it vegan, coconut milk can be used.
How to make vegetarian cream of mushroom soup instant pot?
This vegetarian cream of mushroom soup is very easy to make in the instant pot with very little prep. I prefer sauteing the mushrooms first, however, if you are short of time, you can make it a dump and go soup and skip the saute process.
First, turn the instant pot on saute mode on the normal setting and then add the mushrooms and saute for 4-5 minutes. You can take out a few sauteed mushrooms and keep them on the side for garnishing.
Add the onions, celery, a low sodium vegetable stock, salt, thyme, garlic, and bay leaf. Pressure cook on high-pressure mode with the pressure valve in the sealing position. The instant pot will take some time to come to pressure and then pressure cook for 5 minutes.
Once done, allow the pressure to release naturally for 5 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position until the silver pin drops.
Using an immersion hand blender or a high-speed blender like Vitamix, blend into a smooth soup. Add the heavy cream, pepper, butter, and mix well. Serve hot and garnish with some sauteed mushrooms and diced celery.
How do you thicken cream of mushroom soup?
This is a gluten-free mushroom soup and does not use flour as a thickener. Once you add the cream, the soup will have a smooth and thick consistency.
How to make vegan mushroom soup?
This mushroom soup can easily be made vegan by substituting only 2 ingredients - butter and heavy cream. You can always use vegan butter and heavy cream can be substituted by coconut milk.
What to eat with mushroom soup?
Mushroom soup is very delicious and flavorful. Its earthy, mildly savory taste goes well with grilled cheese, garlic bread or garlic pull apart. Any toasted bread like the French, white, or sourdough is great for dipping and relishing this yummy soup.
Veggie sides like roasted broccoli, herb roasted potatoes, and sweet potato fries go well too. Broccoli pasta or mac and cheese when served with this soup, makes a satisfying, comforting, hearty meal.
How long is homemade cream of mushroom soup good for?
Homemade mushroom soup can be refrigerated for 3-4 days. Allow the soup to cool down completely and then store it in an air-tight container in the fridge. Once you are ready to serve, reheat the soup on the stovetop, microwave, or in the instant pot on saute mode.
Cream of mushroom soup freezes well too. If you are meal planning and making the soup ahead of time for freezing, it is best to not add cream. When you are ready to eat, thaw the soup and then reheat it. Add the heavy cream and optionally frozen roasted mushrooms for garnishing.
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Instant Pot Cream Of Mushroom Soup
- Turn the instant pot on saute mode on the normal setting.
- Once the instant pot is hot, add oil and butter.
- Once the butter melts, add the mushrooms and saute for 4-5 minutes.
- Optionally, keep a few sauteed mushrooms on the side for garnishing.
- Add the onions, celery, vegetable stock, salt, thyme, garlic, and bay leaf.
- Close and lock the lid with the pressure valve in the sealing position.
- Cook on the high-pressure mode for 5 minutes.
- Allow the pressure to release naturally for 5 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position until the silver pin drops.
- Add the heavy cream and pepper. Mix well. Adjust salt if needed.
- Garnish with some sauteed mushrooms and diced celery. Serve hot.