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Creamy Mushroom Soup served in two soup bowls. There is toasted bread and wooden spoons on the side. This vegan and gluten free soup is homemade.
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4.55 from 35 votes

Creamy Mushroom Soup

Creamy Mushroom Soup is soul satisfying comfort food. This recipe is suitable for vegan, gluten free, grain free, low carb and keto friendly food preferences. Instant Pot and Stove top instructions are included.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Comfort Food
Cuisine: American
Servings: 4 cups
Calories: 118kcal
Author: Prajakta Sukhatme

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.

Nutrition

Serving: 1cup | Calories: 118kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 225mg | Fiber: 4g | Sugar: 8g