Creamy Mushroom Soup
This easy mushroom soup is creamy, comforting, and packed with savory flavor. Make it rich with cream or keep it light for concentrated mushroom goodness.
Equipment
- 1 Pressure cooker
- 1 Immersion blender
Ingredients
Main ingredients
- 1 lb White button mushrooms stemmed and sliced
- 8 oz Cremini mushrooms stemmed and sliced
- 1 Medium yellow onion chopped
- 2 cloves Garlic grated or finely minced
- 2 tablespoon Extra-virgin olive oil
- 2 tablespoon Unsalted butter
- ¼ cup Dry white wine
- 3 cups Vegetable broth
- 1 tablespoon Tamari
- 1 tablespoon Fresh thyme leaves plus more for garnish
- 0.5 cup Heavy cream or crème fraîche optional
- Chopped fresh parsley for garnish
Instructions
Instructions
- Clean and slice the mushrooms. Set them aside.
- Heat olive oil and butter in pressure cooker over medium heat. Add chopped onion with a pinch of salt and pepper. Cook until translucent, about 5 minutes.
- Add half the mushrooms and sauté for about 5 minutes until softened. Then add rest and cook another 5 minutes.
- Stir in garlic and cook 1 minute until fragrant. Pour in white wine and simmer 2 minutes.
- Add tamari and thyme. Pour in vegetable broth and stir well.
- Seal lid on pressure cooker, ensure sealing ring is in place. Cook on high pressure for 10 minutes.
- Let natural release for 10 minutes, then quick release remaining pressure.
- Open lid carefully. Use immersion blender to blend two-thirds of soup in the pot, leaving some chunky bits.
- Stir in optional cream, if using. Season with salt and pepper to taste.
- Ladle into bowls. Garnish with parsley, thyme, and a drizzle of cream or olive oil if desired.
Notes
To make vegan, skip cream and butter or use plant-based alternatives. Freeze leftovers for up to 3 months. Soup thickens upon standing—add broth when reheating if needed.