Homemade cream of mushroom soup tastes so much better than any soup you can find in a can. Lower in sodium and no preservatives, this recipe is a healthier, more delicious alternative to the canned stuff. And since it is ready in less than 30 minutes, you can serve this velvety delight easily any night of the week.
LET’S BE FRIENDS ON PINTEREST ! WE’RE ALWAYS PINNING TASTY RECIPES
Jump to: What is Creamy Mushroom Soup? Cream of Mushroom Soup Recipe Video How does this recipe for cream of mushroom soup compare to canned soup? Cream of Mushroom Ingredients How to make Cream of Mushroom Soup Pro tips and tricks Is cream of mushroom soup healthy? How do you know when Cream of Mushroom Soup is done? Can you eat cream of mushroom soup by itself? How do you spice up cream of mushroom soup? What goes well with Cream of Mushroom? How long can you keep a homemade cream of mushroom soup recipe in the fridge? Can you freeze cream of mushroom soup? Let us know what you think Homemade Cream of Mushroom Soup
Description
Homemade cream of mushroom soup tastes so much better than any soup you can find in a can. Lower in sodium and no preservatives, this recipe is a healthier, more delicious alternative to the canned stuff. And since it is ready in less than 30 minutes, you can serve this velvety delight easily any night of the week.
- Butter or olive oil 2 tbsp
- Yellow onion finely diced 1
- Garlic 4 cloves
- Mushrooms, quartered 10
- Thyme 1 tsp
- Sage 1 tsp
- Bayleaf 1
- Nutmeg 1/4 tsp
- Marjoram 1/2 tsp
- Vegetable or Mushroom Broth / Water 1 cups
- Salt 1 tsp
- Table cream or vegan cream 1 cup
- 2 tbsp corn starch
- Garnish with fresh rosemary spring
First, use the saute function on the Instant Pot to melt the butter in the inner pot. Once the buetter has melted or oil is heated, add the bayleaf, onions, and garlic . Next, sauté until they soften.
Once they have softened, stir in the mushrooms, herbs, salt, and broth or water .
Turn off the saute mode and then close the lid to the Instant Pot. Turn the vent to sealing and pressure cook for 8 minutes and then follow with a natural release of pressure.
Once the pin drops, carefully remove the lid and then add the cornstarch and table cream to the soup base .
Make sure to turn on the sauté function and then allow the soup to simmer until it thickens and reaches your preferred consistency. As it cooks, stir it occasionally.
Once ready, pour the soup into bowls and serve with toasted garlic bread or your favorite bread. Finally, garnish with fresh rosemary sprigs, serve, and enjoy.
Notes
To make this vegan , use olive oil and a non-dairy cream, like almond milk. This may change the flavor a bit, but it should be subtle enough to enjoy.
Heat up the soup with a bit of black or red pepper .
After the soup has pressure cooked, cook it with the cream and cornstarch until it reaches the consistency you like.
- Prep Time: 5 minutes
- Additional Time: 10 minutes
- Cook Time: 8 minutes
Find it online : https://thebellyrulesthemind.net/cream-of-mushroom-soup-recipe/
