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Mushroom Soup
Made with just a handful of ingredients this cozy mushroom soup is ready in under 30 minutes. Instant Pot and stovetop recipe.
Servings: 4
Calories: 345kcal
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.
Nutrition
Calories: 345kcal | Carbohydrates: 18g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 393mg | Potassium: 776mg | Fiber: 3g | Sugar: 8g | Vitamin A: 770IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
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