Homemade cream of mushroom soup tastes so much better than any soup you can find in a can. Lower in sodium and no preservatives, this recipe is a healthier, more delicious alternative to the canned stuff. And since it is ready in less than 30 minutes, you can serve this velvety delight easily any night of the week.
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What is Creamy Mushroom Soup?
Creamy mushroom soup combines mushrooms and cream in a tasty, rich soup. This is the perfect fall, winter, or spring soup since it can both fill and warm you up.
Cream of mushroom soup is often found in a can as a condensed soup where you need to add water to it to make it edible. Our soup uses only fresh ingredients and real cream, which makes the flavors that much better.
Cream of Mushroom Soup Recipe Video
How does this recipe for cream of mushroom soup compare to canned soup?
There really is no comparison! One taste and you will know it was worth the small amount of effort to make this homemade, creamy mushroom soup.Canned soup is full of sodium and preservatives. And you can really taste it. Our soup uses very little extra salt, which only helps to enhance the flavors of the other herbs and spices.
Also, this uses fresh mushrooms, which just taste better than those preserved in a can.
Cream of Mushroom Ingredients
Before starting this delicious recipe, you’ll want to get these ingredients on hand.
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Butter or olive oil - If you want to make this vegan, use olive oil.
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Yellow onion - You can use white or even red in a pinch.
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Garlic
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Mushrooms - You can use your favorite variety of fresh mushrooms.
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Seasonings - You’ll need thyme, sage, bayleaves, nutmeg, marjoram, and salt.
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Vegetable or mushroom broth - You could substitute with water if you prefer, but veggie or mushroom broth adds more flavor.
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Table cream - You can use half and half, whole milk, heavy or light cream, or even a neutral non-dairy creamer if you want to make this vegan.
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Corn starch - This helps thicken the soup.
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Fresh rosemary spring - You can add this as a garnish.
How to make Cream of Mushroom Soup
First, use the saute function on the Instant Pot to melt the butter in the inner pot. Once the buetter has melted or oil is heated, add the bayleaf, onions, and garlic. Next, sauté until they soften.
Once they have softened, stir in the mushrooms, herbs, salt, and broth or water.
Turn off the saute mode and then close the lid to the Instant Pot. Turn the vent to sealing and pressure cook for 8 minutes and then follow with a natural release of pressure.
Once the pin drops, carefully remove the lid and then add the cornstarch and table cream to the soup base.
Make sure to turn on the sauté function and then allow the soup to simmer until it thickens and reaches your preferred consistency. As it cooks, stir it occasionally.
Once ready, pour the soup into bowls and serve with toasted garlic bread or your favorite bread. Finally, garnish with fresh rosemary sprigs, serve, and enjoy.
Pro tips and tricks
When making this creamy soup, follow these simple tips and tricks:
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To make this vegan, use olive oil and a non-dairy cream, like almond milk. This may change the flavor a bit, but it should be subtle enough to enjoy.
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Heat up the soup with a bit of black or red pepper.
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After the soup has pressure cooked, cook it with the cream and cornstarch until it reaches the consistency you like.
Is cream of mushroom soup healthy?
This soup has a lot of fat from the cream and some from the butter. If you are looking to reduce calories, you may want a lower calorie soup that has less fat in it, like our Olive Garden Copycat Minestrone Soup or Italian Lentil Soup.
Despite the calories, it also has plenty of mushrooms. Mushrooms are a good veggies that have a good amount of protein and antioxidants, which makes the soup a bit healthier for those that don’t mind some extra calories from fat.
How do you know when Cream of Mushroom Soup is done?
Cream of mushroom soup is a thick soup, but when it is done pressure cooking, it is very brothy. You will need to add in the cream and cornstarch to thicken it. Once it has cooked for a few minutes with the cream and starch mixed in, it should thicken up nicely. You can cook it until it reaches your desired consistency.
Can you eat cream of mushroom soup by itself?
Of course you can eat the soup on its own! It is a creamy and filling soup that makes the perfect lunch or even dinner. Of course, we love pairing it with our easy ciabatta bread, garlic knots, dinner rolls or other breads that we can dip in and sop up all the extra soup.
How do you spice up cream of mushroom soup?
When you want to heat things up a little or a lot, you can easily do so. Some simple ways to heat things up include:
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Freshly cracked black pepper
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Red pepper flakes
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A dash of hot sauce
What goes well with Cream of Mushroom?
You can serve cream of mushroom soup on its own as a filling, comforting, and warming meal.
Of course, if you want the best experience, you will want to serve it with breads such as:
How long can you keep a homemade cream of mushroom soup recipe in the fridge?
You can keep this homemade soup for about 1 week in the fridge. When storing, make sure you place it in an airtight container. You can store either in one large one or in individual serving sizes.
Can you freeze cream of mushroom soup?
Yes, you can freeze cream of mushroom soup. To do this, allow it to cool and then place in a freezer safe container.
You can then store in the freezer for up to 2 months.
To serve, you can either thaw it out the night before and reheat on the stove top. Or, if you stored individual servings, you can heat them in the microwave.
More of our favorite Soups
Let us know what you think
If you make this delicious mushroom soup recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Homemade Cream of Mushroom Soup Recipe
Homemade Cream of Mushroom Soup
Homemade cream of mushroom soup tastes so much better than any soup you can find in a can. Lower in sodium and no preservatives, this recipe is a healthier, more delicious alternative to the canned stuff. And since it is ready in less than 30 minutes, you can serve this velvety delight easily any night of the week.
Ingredients
- Butter or olive oil 2 tbsp
- Yellow onion finely diced 1
- Garlic 4 cloves
- Mushrooms, quartered 10
- Thyme 1 tsp
- Sage 1 tsp
- Bayleaf 1
- Nutmeg ¼ tsp
- Marjoram ½ tsp
- Vegetable or Mushroom Broth / Water 1 cups
- Salt 1 tsp
- Table cream or vegan cream 1 cup
- 2 tablespoon corn starch
- Garnish with fresh rosemary spring
Instructions
First, use the saute function on the Instant Pot to melt the butter in the inner pot. Once the buetter has melted or oil is heated, add the bayleaf, onions, and garlic. Next, sauté until they soften.
Once they have softened, stir in the mushrooms, herbs, salt, and broth or water.
Turn off the saute mode and then close the lid to the Instant Pot. Turn the vent to sealing and pressure cook for 8 minutes and then follow with a natural release of pressure.
Once the pin drops, carefully remove the lid and then add the cornstarch and table cream to the soup base.
Make sure to turn on the sauté function and then allow the soup to simmer until it thickens and reaches your preferred consistency. As it cooks, stir it occasionally.
Once ready, pour the soup into bowls and serve with toasted garlic bread or your favorite bread. Finally, garnish with fresh rosemary sprigs, serve, and enjoy.
Notes
To make this vegan, use olive oil and a non-dairy cream, like almond milk. This may change the flavor a bit, but it should be subtle enough to enjoy.
Heat up the soup with a bit of black or red pepper.
After the soup has pressure cooked, cook it with the cream and cornstarch until it reaches the consistency you like.
Recommended Products
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Argo 100% Pure Corn Starch, 16 Oz
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Instant Pot Ultra 6 Qt 10-in-1
Zen says
What kind of mushrooms do you like to use in this soup?
Soniya Saluja says
You can use button or baby Bella mushrooms
b runs says
This recipe sounds really good, but how can it serve 4 people? There are only 2 cups of liquid.
TheBellyRulesTheMind says
It does serve 4 people with the other ingredients.