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I've got something special for you. My instant pot mushroom soup recipe, a creamy bowl of goodness delivering comfort in every spoonful. Bursting with earthy flavors and a warming touch of thyme, it's perfect for those chilly days when you crave something soothing. Trust me, once you get a taste, you'll be hooked! Ready to cook? Let's do this.
Ingredients for Instant Pot Mushroom Soup
- Olive oil: Adds richness and depth of flavor to the soup, enhancing the overall taste and mouthfeel.
- Onion: Provides a sweet and savory base flavor, adding depth and complexity to the soup.
- Garlic: Infuses a delicious aroma and robust flavor, elevating the taste profile of the mushroom soup.
- Mushrooms: The star ingredient, imparting an earthy umami flavor and hearty texture to the soup.
- Vegetable broth: Forms the liquid base of the soup, enhancing the savory flavors and providing a rich broth.
- Thyme: Adds a subtle herbaceous note that complements the mushrooms and brings a fragrant element to the soup.
- Heavy cream: Provides creaminess and richness, balancing the flavors and creating a velvety smooth texture in the soup.
- Fresh parsley: Used as a garnish, it adds a pop of freshness and a vibrant color contrast to the dish.
Read more: Mushroom Risotto Recipe for the Instant Pot
Essential Tools for Making This Soup
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors efficiently.
- Immersion Blender: Perfect for blending the soup to a smooth consistency without transferring to a separate blender.
Instant Pot Mushroom Soup Recipe
This Instant Pot Mushroom Soup is a quick and easy recipe that's perfect for a comforting meal. It's creamy, flavorful, and ready in just 25 minutes.
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, sauté until fragrant.
- Add the mushrooms and cook until they release their juices.
- Pour in the vegetable broth and add thyme, salt, and pepper.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and open the lid.
- Stir in the heavy cream.
- Use an immersion blender to blend the soup until smooth.
- Serve hot, garnished with fresh parsley.
Nutrition value:
Calories: 180kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 60mgIron: 2mg
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Can You Make Instant Pot Mushroom Soup Ahead of Time?
Make Ahead Instructions
- Prepare the soup as directed, but do not add the heavy cream.
- Let the soup cool completely before storing it in an airtight container in the refrigerator.
- When ready to serve, reheat the soup on the stove, stir in the heavy cream, and enjoy.
Freezing Instructions
- Allow the soup to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store it in the freezer for up to 3 months.
- To serve, thaw the soup in the refrigerator overnight and reheat on the stove, adding the heavy cream before serving.
Mushrooms are a great source of umami flavor, which can enhance the overall taste of the soup without adding any meat.
Read more: Instant Pot Chicken Vegetable Soup Recipe
Common Questions About This Mushroom Soup Recipe
FAQ:
Can I use different types of mushrooms for this recipe?
Yes, you can use a variety of mushrooms such as cremini, shiitake, or button mushrooms for different flavors and textures.
Can I substitute the heavy cream with a dairy-free alternative?
Absolutely, you can use coconut cream or a dairy-free milk like almond or cashew milk as a substitute for heavy cream.
How long can I store the leftover mushroom soup?
You can store the leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this mushroom soup?
Yes, you can freeze the soup in a freezer-safe container for up to 2-3 months. Just thaw and reheat when ready to enjoy.
Is it possible to make this soup on the stovetop instead of using an instant pot?
Definitely, you can sauté the ingredients in a pot, then simmer the soup on low heat until the mushrooms are tender before blending it to a smooth consistency.
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