Creamy Mushroom Soup is soul satisfying comfort food full of umami flavors. This 4- ingredient recipe makes Best Homemade Cream of Mushroom Soup in under 30 minutes !
If you enjoy cooking with mushrooms, I have some must have recipe ideas. Air Fryer Stuffed Mushrooms, Creamy Mushroom Pasta and Miso Glazed Grilled Mushrooms are simply AMAZING!
This classic creamy mushroom soup is super easy to make. It is filled with simple and "good for you " clean eating ingredients.
I am including Instant Pot or stovetop instructions to make this easy soup at home. And after you make this, I am confident you'll never buy that canned mushroom soup again!
Keto friendly Vegetable Soup
With 10 grams of net carb, this Mushroom Soup is low carb and keto friendly. This recipe will surely satisfy any cravings for a hearty comforting meal.
Creamy Mushroom Soup
As written, this recipe is vegetarian, vegan, egg-free, gluten-free, grain free and dairy-free. Even though this soup is rich and luxuriously creamy, you do not need to use heavy cream to make it.
This soup is so simple to put together, yet so satisfying. Unlike extra fillers and hard to pronounce chemical ingredients that are in the canned soup, this simple soup gives a blissful feeling when you eat. The sautéed mushrooms give an intense earthy flavor and the milk gives it a rich and luxurious taste.
How to Make Mushroom Soup Creamy without Cream?
We cook the soup with milk ( any milk including plant milk ) and then blend half the soup to puree. Mushrooms have meaty hearty texture and they further swell while cooking. So the soup thickens without any fillers. You do not need heavy calories from the heavy whipping cream or the roux.
Ingredients for Mushroom Soup
Exact measurements are listed in the recipe card below. All you need is just a handful of easily available ingredients to make this delicious Mushroom Soup. I am also listing additional items if you want to use them.
- Mushrooms - I love fresh baby Bella mushrooms ( also called Cremini mushrooms ) for this soup. You can also use white button mushrooms. Combination of different mushrooms like shiitake, cremini and oyster also works.
- Garlic - Lots of it. 6 cloves of freshly minced garlic adds robust flavor. You don't need many other ingredients after that.
- Vegetable Broth - Choose low sodium flavorful vegetable broth. It is an important part of flavors. If you want to use water instead, add 1 Tablespoon of all purpose seasoning to it.
- Milk - Full fat milk is the source of the creamy texture. I like Almond milk since it is plant based and adds extra earthy flavors. You can choose regular milk if not vegan.
- Oil - Extra virgin olive oil for sautéing the mushrooms and garlic. Any other cooking oil will be ok to use too.
- Salt, freshly ground black pepper and a pinch of ground nutmeg.
- Fresh chives for garnish
Additional Ingredients and substitutions
- Chopped onions and celery can be used for additional flavoring. Smoked paprika works well as a flavor enhancer. You can also use your favorite seasoning mix including onion and garlic salt, dried oregano or thyme or allspice.
- For a more deep and rich flavor, you can add 1 Tablespoon rice vinegar or ¼ cup sherry or marsala wine in the cooking process.
- If you want to thicken the soup further, add 2 Tablespoons of almond flour or all purpose flour while cooking. The roux will make the soup condensed style. I do not use it.
- If you are using dehydrated or dry mushrooms, soak them in warm water for a couple hours before using.
How to clean mushrooms
Using a damp kitchen towel, clean around the mushrooms and wipe the dirt. Remove the stems if they look tough.
You can also wash them under cold water if you notice a lot of soil. Make sure to thoroughly dry them before using.
Instant Pot Creamy Mushroom Soup
Turn on Sauté, 'high', and wait for it to display 'hot'. Add oil. Let it warm up for 30 seconds. Add sliced or chopped mushrooms and garlic and chives. Sprinkle some salt. Sauté them for 4-5 minutes.
Mushrooms will start releasing the water and change color to dark brown. At this point, if you want to reserve some mushrooms for garnish, remove them and keep aside.
Add vegetable broth and milk. Add ground black pepper and ground nutmeg. Mix well.
Close the lid. Vent at SEALING. Choose Soup setting or MANUAL at 4 minutes. After it's done cooking, wait for 10 minutes on a Keep Warm timer and then release leftover pressure by moving the valve from SEALING to VENTING.
Open the lid. Mix everything together. Taste and adjust the salt. Using an immersion blender, gently blend some of the soup.
Serve in soup bowls . Garnish with fresh chives and a few sautéed mushrooms on top. Enjoy !
The soup thickens further as it cools down. Add more broth, milk or water to adjust it to your liking.
If you want a super thick / condensed style texture for the soup, add 1-2 Tablespoons of rice flour, all purpose flour or almond flour while sautéing the mushrooms.
Serving Suggestions
Garlic croutons are a wonderful addition. A side of crusty bread, garlic toast also is perfect. Crispy Kale Chips, Spicy Roasted Chickpeas, Air fryer Fried Pickles or Air-fryer Zucchini Fries are wonderful sides to serve with this soup.
For a perfect soup and salad combination, pair it with Quinoa Tabbouleh Salad, Kale Harvest Salad or Vegan Barley Salad.
Pro Tips
The sautéing in the beginning really brings out the flavors of the mushrooms, and takes this Instant Pot Mushroom soup to another level of deliciousness. Don't skip it.
You can use any kind of mushrooms you like or have available. However, cremini, shiitake, or porcini mushrooms have the best deep and rich taste. They also are meaty mushrooms which make the soup hearty.
Storage and Freezing
Before storing, let the soup cool down completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days.
This soup freezes well . You can make a big batch by doubling or tripling the recipe. To freeze it, allow it to cool completely. Then, transfer it to an airtight container or heavy-duty freezer bags, and freeze for up to 3 months.
Easy Vegetarian Dinner Recipes
- Creamy Gnocchi Soup
- Butternut Squash Black Bean Stew
- Vegan Burrito Bowls
- Vegetable Barley Soup
- Stuffed Pepper Soup
- Easy Stuffed Shells
- Chickpea Coconut Curry
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📖 Recipe
Creamy Mushroom Soup
Ingredients
- 8 oz. Fresh Cremini baby Bella Mushrooms - Roughly 2.5 cups chopped or sliced mushrooms
- 4 - 6 cloves fresh garlic - minced
- 1 cup low sodium vegetable broth
- 1.5 cup full fat milk - I used Almond Milk
- 1 Tablespoon Olive Oil
- ¼ cup fresh chives
- Salt and fresh ground black pepper to taste
- pinch of ground nutmeg - optional but highly recommend.
Instructions
Instant Pot Instructions
- Turn on Sauté, 'high', and wait for it to display 'hot'. Add oil. Let it warm up for 30 seconds. Add sliced or chopped mushrooms and garlic and chives. Sprinkle some salt. Sauté them for 4-5 minutes.
- Mushrooms will start releasing the water and change color to dark brown. At this point, if you want to reserve some mushrooms for garnish, remove them and keep aside.
- Add vegetable broth and milk. Add ground black pepper and ground nutmeg. Mix well. Close the lid. Vent at SEALING.
- Choose Soup setting or MANUAL at 8 minutes. After it's done cooking, wait for 10 minutes on a Keep Warm timer and then release leftover pressure by moving the valve from SEALING to VENTING. Open the lid.
- Mix everything together. Taste and adjust the salt. Using an immersion blender, gently blend some of the soup. Serve in soup bowls . Garnish with fresh chives and a few sautéed mushrooms on top. Enjoy !
Stove Top Instructions:
- In a heavy bottom soup pan, warm up oil on medium heat. Add sliced or chopped mushrooms and garlic and chives. Sprinkle some salt. Sauté them for 4-5 minutes.
- Mushrooms will start releasing the water and change color to dark brown. At this point, if you want to reserve some mushrooms for garnish, remove them and keep aside.
- Add vegetable broth and milk. Add ground black pepper and ground nutmeg. Mix well. Let it come to boil. Then lower the heat, cover it with a lid and let it simmer / cook for 20 minutes. Check intermittently to make sure there is enough liquid.
- Open the lid. Mix everything together. Taste and adjust the salt. Using an immersion blender, gently blend some of the soup. Serve in soup bowls . Garnish with fresh chives and a few sautéed mushrooms on top. Enjoy !
Notes
- The soup thickens further as it cools down. Add more broth, milk or water to adjust it to your liking.
- If you want a super thick / condensed style texture for the soup, add 1-2 Tablespoons of rice flour, all purpose flour or almond flour while sautéing the mushrooms.
- You can use any kind of mushrooms you like or have available. However, cremini, shiitake, or porcini mushrooms have the best deep and rich taste. They also are meaty mushrooms which make the soup hearty.
- For a more deep and rich flavor, you can add 1 Tablespoon rice vinegar or ¼ cup sherry or marsala wine in the cooking process.
- If you want to use dehydrated or dry mushrooms, soak them in warm water for a couple hours before using.
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