This homemade Mushroom Soup is packed with restaurant-level flavor from the aromatics of fresh herbs, the complexity of Marsala wine, and a finishing touch of cream. The humble vegetable soup is elevated to a meal worthy of being savored. For a dish with so many layers, this recipe is the opposite of fussy. The Instant Pot cooks this soup in under 30 minutes! Treat yourself to the best mushroom soup you’ve ever had without having to spend so much precious time in the kitchen.
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Marsala and Mushrooms are a match made in heaven. If you’ve ever tasted the iconic Italian- American dish Chicken Marsala, you know that the rich mushroom-marsala sauce is too delicious to leave even a drop on the plate. Marsala is a fortified wine with notes of vanilla and dried fruit, lending a sweet and nutty flavor to a dish. When paired with the earthy umami of mushrooms, the combination is simply meant to be.
Inspiration
Summer of 2022, my family visited Iceland. We were mesmerized by the stunning landscapes and we also thoroughly enjoyed the food there. Especially the soups that were a warm welcome after a long road journey in the cold weather.
Amongst the various soups, we tried we especially loved the fish soup, cabbage soup, and earthy mushroom soup. I have been on a mission since to recreate those flavors and this soup after testing for months is now perfected and ready to be shared with you!
The best part of this low-carb soup is that it needs just a handful of ingredients. It is also a versatile recipe allowing you substitutions so you can use what you have on hand and also make it to your taste and preference. If you do not have an Instant Pot, I am also including the stovetop recipe on the recipe card at the end of this post.
Ingredients
- Mushrooms - A mix of Baby Bella and white mushrooms adds the perfect umami flavor and meaty texture to the soup. You can also use cremini, portabella, or a combination of your favorite mushrooms.
- Aromatics - fresh onion and garlic add a perfect base to this soup.
- Oil and Butter - good quality olive oil and unsalted butter add rich flavor to the soup.
- Broth - I like to use better than bouillon vegetable broth paste to make this soup vegetarian. They also have a mushroom-based broth paste that is delicious or you can also use chicken broth paste.
- Marsala Wine - Marsala wines can range in sweetness, look for a dry or semi-sweet Marsala for the deep, rich, and caramelized flavor.
- Heavy Cream - adds the perfect creamy texture.
How to Make Mushroom Soup
- Set Instant Pot to saute mode and heat butter and olive oil.
- Add onions and garlic and saute for 2 minutes.
- Add mushrooms and saute for an additional 4 to 5 minutes.
- Add thyme, marsala wine, broth, salt, and pepper. Close the Instant Pot lid and Pressure cook for 5 minutes. Quick release.
- Using an immersion blender blend the soup from just one side of the pot for 30 seconds. This will give you a chunkier texture and pieces of mushrooms. You can blend more if you like for a creamier texture.
- Mix cornstarch in 2 tablespoons of water and stir in the soup. Stir in heavy cream and bring to a gentle simmer.
- Garnish with thyme and parsley.
Serving
Serve hot for quick and satisfying lunch. I also love to serve this mushroom soup with an arugula salad and a loaf of fresh, crusty bread for a veggie-centric weeknight dinner.
Mushroom Soup is as perfect for a holiday menu as it is for a quick weeknight dinner. The recipe is super quick and easy so once you have the ingredients it takes no time in the Instant Pot. It’s also vegetarian so keep this recipe in mind for your next dinner party.
You can serve a small portion of this soup as an elegant starter for a special occasion or holiday meal.
Storing
Store any leftover mushroom soup refrigerated in an air-tight container for 3 to 4 days.
Variations
- Marsala Wine - This wine is readily available in most US grocery stores and I would highly recommend you try the recipe with it. If you have any other dry red or white wines you can use that instead. And If you prefer to not use wine, simply leave it out.
- Texture - I use thinly sliced mushrooms in this recipe and then use an immersion blender to partially blend the soup once it is cooked. You skip the blending step or you can completely blend the soup for a smoother texture.
- Vegan Mushroom Soup - Skip the butter and use your favorite dairy-free cream. For homemade dairy-free creamer, blend cashews soaked in warm water to make a smooth paste and add it to the soup.
More Vegetarian Instant Pot Soup Recipes
- Broccoli Cheddar Soup
- Pasta Fagioli Soup
- Minestrone Soup
- French Onion Soup
- Tomato Basil Soup
- Tofu Cilantro Soup
- Butternut Squash Soup
- Tomato Beet Soup
More Easy Mushroom Recipes
FAQs
Marsala wine is readily available in most US grocery stores and I would highly recommend you try the recipe with it. If you have any other dry red or white wines you can use that instead. And If you prefer to not use wine, you can simply leave it out.
Mushrooms are loaded with nutrients and low in calories. They are rich in vitamins, particularly B vitamins, minerals, and powerful antioxidants. Antioxidants boost the immune system and prevent damage to cells. Mushrooms are part of an anti-inflammatory diet, can help to lower cholesterol, and protect the heart by maintaining healthy blood pressure and circulation.
Recipe
Mushroom Soup
Equipment
- Instant Pot
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 6 garlic cloves minced
- 1.5 lbs mushrooms (baby bella and white) thinly sliced
- 2 teaspoons fresh thyme chopped
- ½ cup marsala wine ** see notes
- 2 cups low sodium vegetable broth 2 teaspoons better than bouillon
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon cornstarch mixed in 2 tablespoons of water
- ½ cup heavy cream
Garnish
- 1 teaspoon thyme
- 1 tablespoon parsley
Instructions
- Set Instant Pot to saute mode and heat butter and olive oil.
- Add onions and garlic and saute for 2 minutes.
- Add mushrooms and saute for an additional 4 to 5 minutes.
- Add thyme, marsala wine, broth, salt, and pepper.
- Close the Instant Pot lid and Pressure cook for 5 minutes. Quick release.
- Using an immersion blender blend the soup from just one side of the pot for 30 seconds. This will give you a chunkier texture and pieces of mushrooms. You can blend more if you like for a creamier texture.
- Mix cornstarch in 2 tablespoons of water and stir in the soup.
- Stir in heavy cream and bring to a gentle simmer.
- Garnish with thyme and parsley. Serve with crusty bread.
Stovetop Recipe
- Heat oil and butter in a heavy bottom pot or a dutch oven. Follow steps 2, 3, and 4 above.
- Cook covered on medium heat for 15 minutes. Follow steps 6 through 9
Video
Notes
- Marsala Wine - This wine is readily available in most US grocery stores and I would highly recommend you try the recipe with it. If you have any other dry red or white wines you can use that instead. And If you prefer to not use wine, simply leave it out.
- Texture - I use thinly sliced mushrooms in this recipe and then use an immersion blender to partially blend the soup once it is cooked. You skip the blending step or you can completely blend the soup for a smoother texture.
- Vegan Mushroom Soup - Skip the butter and use your favorite dairy-free cream. For homemade dairy-free creamer, blend cashews soaked in warm water to make a smooth paste and add it to the soup.
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