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.
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Servings:
servingsCalories:
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.
Nutrition
Serving: 1g
