Creamy, flavorful and so easy to make, this gluten-free Cream of Mushroom Soup is made with fresh mushrooms, and is on your table in 30 minutes. With this super easy Instant Pot or stovetop recipe, I promise you'll never buy canned mushroom soup again!
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I've never met a bigger fan of mushrooms than my hubby. And he's never met a mushroom he doesn't like! So, you can imagine who enjoyed the testing rounds of this recipe the most in my home 🙂
This soup is so simple to put together, yet so satisfying. It's humble and elegant at the same time! The sautéed mushrooms give an intense earthy flavor and the cream gives it a rich and luxurious taste.
And it's versatile enough to be served as a starter, or main course. During winter-time entertaining, I serve this a lot as starters with crisp breadsticks to dunk in. Best Combo ever!
Another Recipe for Mushroom Lovers: Stuffed Mushrooms
Gluten-Free Mushroom Soup
In most mushroom soup recipes, flour is sautéed with aromatics to prepare a roux that thickens the soup. In this recipe, I used a cornstarch slurry towards the end instead. This easy substitute makes it a Gluten-Free recipe.
The soup thickens a bit naturally after adding heavy whipping cream, so you can decide how much of that cornstarch slurry you want to add. You can even skip it altogether.
How to Make Mushroom Soup without Cream?
It is extremely easy to make this soup vegan and dairy-free by skipping the heavy whipping cream and using coconut cream instead.
To get coconut cream, use any high-fat coconut milk brand like Chakoah. Open the can without shaking it, then skim off the cream at the top of the can.
You Might Also Like: Quick & Easy Instant Pot Soups
Instant Pot Cream Of Mushroom Soup Recipe
Ingredients for Mushroom Soup
All you need is just a handful of easily available ingredients to make this delicious Mushroom Soup. You will need:
- Mushrooms- I like using fresh Crimini mushrooms for this soup. They have a more robust flavor than white button mushrooms. I sometimes use a combination of shitake and crimini too. Pick your favorite kind.
- Onions, Celery, Garlic- The aromatic trio that forms the flavor foundation of this soup.
- Spices and Seasoning
- Salt
- Black Pepper- freshly crushed is always better
- Dried Thyme- common ingredient in mushroom soup
- Fennel Powder- uncommon ingredient for this soup but highly recommended. Fennel powder adds a subtle sweet licorice flavor that balances the intense flavor of mushrooms. That being said, it is optional.
- Balsamic Vinegar- Adds a nice acidity that balances the richness from cream. Alternatively, marsala wine or any dry white wine can be used.
- Water or Stock- Either works. If using stock, I prefer to use a low-sodium kind, chicken or vegetable. If adding water, check for seasoning towards the end and adjust to taste.
Step By Step Instructions to Make Mushroom Soup
Prep
Using a damp kitchen towel, clean all mushrooms and wipe the dirt. Remove the stems if they look tough. Slice mushrooms, onions and celery, and keep aside. Peel garlic cloves if using fresh.
Step 1: Saute
Turn on Saute, 'high', and wait for it display 'hot'. Add avocado oil (or olive oil) and add sliced mushrooms, onions and celery.
Tip: Add ½ teaspoon salt along with the sliced veggies. Salt helps pull out moisture from the vegetables, helping them brown faster. Saute everything for 4-5 minutes.
At this point, if you want to reserve some mushrooms for garnish, remove them and keep aside.
Step 2: Add Seasoning and Spices
Add garlic cloves (whole or crushed), and balsamic vinegar. Add the remaining salt, crushed black pepper, dried thyme and fennel powder.
Tip: Fennel is optional but I highly recommend it since it contrasts and compliments the earthiness of the mushrooms.
Step 3: Add Water (or Stock) and Pressure Cook
Add water or stock, close the lid and set pressure cook, or manual, for 5 mins at high pressure.
Step 4: Blend Soup
Once the time is up unless you're in a rush, wait 5 minutes before you release pressure (NPR 5). After that turn the pressure knob to 'venting' position in Duo models, or press down the pressure valve in Ultra models to release pressure manually (QR).
Open the lid after the pin drops. Using an immersion blender, blend the soup to a smooth consistency. If using a traditional blender, for safety reasons wait for it to cool down before you blend.
Step 5: Thicken Soup
Turn on Saute and add heavy whipping cream (or half and half), stir and let it come up to a simmer. Check for seasoning and adjust according to taste. The soup thickens naturally at this point. To thicken it more, add a cornstarch slurry.
Step 6: Cornstarch Slurry
Mix 2 tablespoons cornstarch in ¼ cup water and stir till completely dissolved. While the soup is simmering, drizzle in the slurry very slowly, while stirring continuously.
The soup starts thickening almost instantly. Add cornstarch mix till the soup reaches your desired consistency.
Step 7: Garnish
Garnish the soup with the reserved sautéed mushrooms and chopped fresh thyme or parsley. Serve warm as-is or with toasted baguette on the side.
How to Make Cream of Mushroom on the Stovetop
- Heat a heavy bottom pot or pasta pot on medium-high heat.
- Saute mushrooms and aromatics as per the instructions above.
- Add stock, bring it to a boil.
- Cover the pot and simmer for 15-20 minutes on medium heat.
- Open the lid and follow remaining instructions from above.
Serving Suggestion for Cream of Mushroom Soup
This soup can be served as-is, or with buttered or toasted french bread slices on the side. My daughters love to dunk their toasted baguette in this soup.
When I entertain during fall and winter months, I love to serve this as a starter with some breadsticks. There's nothing more welcoming than hot soup!
Recipe Tips
- To brown mushrooms faster, add ½ teaspoon salt. Salt helps pull out moisture from the veggies and quickens the process.
- Adding Fennel powder is optional but I highly recommend it. It adds a subtle sweet flavor that contrasts and compliments the earthiness of the mushrooms.
- For best results, use heavy whipping cream. You can also use half and half, but the soup will be thinner in consistency, and a bit less creamy.
- Cornstarch slurry can be skipped, or added as needed till you reach your desired level of thickness. Always add it while the soup is simmering and stir continuously.
- Serving Suggestion: This soup can be served as-is, or with baguette slices on the side. If serving this as starters, I serve it with breadsticks.
More SOUP RECIPES from my Kitchen
- Moroccan Chickpea Soup
- Chicken Tortilla Soup
- Pasta Fagioli
- Minestrone Soup
- Gluten-Free Chicken Noodle Soup
- Chicken Corn Soup
📖 Recipe
Cream of Mushroom Soup in Instant Pot
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Video
Ingredients
- 2 tablespoon avocado oil or olive oil
- 4 cups crimini mushrooms sliced, can use assorted mushrooms
- 2 cups onion sliced, 1 large or 2 medium onions
- 1 cup celery sliced, about 2 ribs
- 4 cloves garlic or 4 teaspoon crushed garlic
- 4 cups water , or stock
Spices and Seasoning
- 1½ tablespoon balsamic vinegar or apple cider vinegar
- 1¼ teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground, or ½ teaspoon fine ground, adjust to taste
- ½ teaspoon fennel powder or seeds (optional)
- ½ teaspoon dried thyme 1 teaspoon if using fresh
To Thicken Soup After Cooking
- 1 cup heavy whipping cream or half and half
- 2 tablespoon cornstarch mixed in ¼ cup water, use as needed
Instructions
Prep
- Using a damp kitchen towel, clean all mushrooms and remove all dirt. Remove the stems of they look tough. Slice mushrooms, onions and celery and keep aside. Peel garlic cloves if using fresh.
Instant Pot Method
- Saute: Turn on Saute on high. When display reads 'hot', add oil, sliced mushrooms, onions and celery along with ½ teaspoon of salt. Salt helps pull out moisture from the veggies, helping them brown faster. Saute for 4-5 minutes. At this point, if you want to reserve some mushrooms for garnish, remove them and keep aside.
- Spices & Seasoning: Add garlic cloves (whole or crushed), and balsamic vinegar. Add the remaining salt, crushed black pepper, dried thyme and fennel powder.Tip: Fennel is optional but I highly recommend it since it contrasts and compliments the earthiness of the mushrooms.
- Pressure Cook: Add water or stock, close the lid and set pressure cook or manual for 5 mins at high pressure.
- Release Pressure: When the time is up, wait 5 minutes before releasing pressure (NPR 5). If you're not in any rush, you can let the pot depressurize on it's own too. After 5 mins, release pressure manually by moving the pressure knob to 'venting' position (duo), or pressing down the knob (ultra). Open the lid after the pin drops.
- Blend: Using an immersion blender, blend the soup to a creamy consistency. Using an immersion blender, blend the soup to a smooth consistency. If using a traditional blender, for safety reasons wait for it to cool down before you blend.
- Add Cream: Add heavy cream (or half and half), stir and let it come up to a simmer. Check for seasoning and adjust according to taste. The soup thickens naturally at this point. To thicken it more, add a cornstarch slurry.
- Thicken More: To thicken the soup, mix 2 tablespoons cornstarch in ¼ cup water and stir till completely dissolved. White the soup is simmering, drizzle in the cornstarch mix very slowly, while stirring continuously. The soup starts thickening almost instantly. Add cornstarch mix till the soup reached your desired thickness.
Serve
- Garnish the soup with the reserved sautéed mushrooms and chopped fresh thyme or parsley. Serve warm as-is or with toasted baguette on the side.
Stovetop Recipe
- Heat a heavy bottom pot or pasta pot on medium-high heat. Saute mushrooms and aromatics as per the instructions above. Add stock, bring it to a boil. Cover the pot and simmer for 15-20 minutes on medium heat. Open the lid and follow remaining instructions from above.
Notes
Recipe Tips
- To brown mushrooms faster, add ½ teaspoon salt. Salt helps pull out moisture from the veggies and quickens the process.
- Adding Fennel powder is optional but I highly recommend it. It adds a subtle sweet flavor that contrasts and compliments the earthiness of the mushrooms.
- For best results, use heavy whipping cream. You can also use half and half, but the soup will be thinner in consistency, and a bit less creamy.
- Cornstarch slurry can be skipped, or added as needed till you reach your desired level of thickness. Always add it while the soup is simmering and stir continuously.
- Serving Suggestion: This soup can be served as-is, or with baguette slices on the side. If serving this as starters, I serve it with breadsticks.
Pamela Menzel says
Hi-I’d like to use dried mushrooms. Would i follow the recipe as stated?
Aneesha says
Hi Pamela, I've never made this soup with dried mushrooms, but it should work. Simply follow the package instructions to rehydrate the mushrooms then follow this recipe. I'd love to hear about it when you do. Enjoy!
Agnes says
How many servings is this recipe for? Thanks
Aneesha says
Hi Agnes, I've updated the information, thanks for pointing it out. I would say 4-5, depending on appetite and accompaniments.