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!
2tablespooncornstarchmixed in ¼ cup water, use as needed
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.
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.
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.
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.
Note: The nutrition facts below are my estimates. They do not include the garnishes or brown rice. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.