When the temperature drops, it triggers this primal need for soup. Is that just me? Because let’s talk about how cozy it is to slurp on a mug full of good, creamy cream of mushroom soup.

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Creamy Mushroom Soup for Someone Who Hates Mushrooms

In May of 2018, our neighbors got married and gifted us with all the mushrooms they had leftover from the reception dinner.

My husband HATES mushrooms, though. Soup was the clear answer, but I had to really make it good for him to even taste it.

The key idea was to develop deep flavors between the mushrooms and other ingredients so they might trick him into thinking he’s eating something meaty.

The Game Plan for Creamy Mushroom Soup

First, we’re going to properly clean our mushrooms. Soaking them in water forces them to absorb liquid, so don’t do that. Instead, use a damp towel to gently rub off any dirt or debris.

Then, we’ll dice our onion and roughly chop the mushroom stems. These will go into the Instant Pot first to get some color and build up some base flavor. All we have to do is press Sauté and stir occasionally throughout the cycle.

Once they’re done sautéeing, there will be a nice fond at the bottom of the pot. We’ll deglaze with chardonnay to scrape up that good flavor. Then, we’ll add in our sliced mushroom tops, garlic, vegetable stock, and season.

Then just let the Instant Pot do the work. We’ll seal the Instant Pot, and run a Soup cycle. This is 20 minutes at High Pressure. With the sealing and depressurizing, it’ll take a little more like 40 minutes. This is still better than making soup all day long, right?

Jar your own Cream of Mushroom Soup for Lunch Meal Prep

Why Chardonnay?

I originally used chardonnay because it’s oaky and buttery, and I had some leftover from my sister’s wedding. However, I stick with it because the oaky flavor goes really well with the earthiness of mushrooms and the butteriness is nice when there’s no actual butter in the recipe.

Where’s the “Creamy” Part of This Mushroom Soup?

We’ll be blending this soup in the Instant Pot to save dishes, and that makes the soup nice and creamy without dairy. However, if you want a really unctuous, rich, decadent cream of mushroom soup, add in 1/2 cup of cream after you’ve blended the soup to your desired consistency.

A bowl of cream of mushroom soup with a chili cheddar biscuit on the side.

A Couple of Extra Notes

If you want your soup thicker, remove the lid, and run a Sauté cycle after you’ve blended it up. The more your reduce the liquid, the more forward your flavors will be.

You can make this soup in a crockpot, but you’ll need to sauté the onions and mushroom stems in a pan separately to start. Then, you’ll run it on high for 3 hours, or low for 6 hours. This is going to come out a bit thicker from the liquid evaporating, but it will taste amazing.

This is a really easy recipe, but take the time to fully read the recipe before you commit. This recipe uses an Instant Pot for the big reasons of developing flavors, saving dishes, and getting it done quickly.

A lot of our favorite holiday recipes call for cream of mushroom soup, right? By making such a large amount of soup, I can jar some of this up and save it for green bean casserole and still plan to have some for lunch.

However, if you’re using this soup to make casseroles, please note, you will need to use a thickener like flour or corn starch because this is not a condensed soup. Bring your serving of soup to a simmer and cook in the thickener to achieve your desired texture for a casserole.

Bowl of Cream of Mushroom Soup with drizzle of olive oil, sliced mushroom and green onion as garnish

Here’s the Equipment You Need to Make Elle Jay’s Cream of Mushroom Soup!

It doesn’t take a lot of dishes to make this soup, but here’s what I recommend you use:

And if you want a great accompaniment with your soup to make it a proper meal, I highly recommend the small batch chili cheddar biscuits. That’s what I am currently dipping into my massive bowl of soup, and I have to tell you, it’s INCREDIBLE.

So, what do you need Creamy Mushroom Soup for this holiday season? Comment below and tell me! And please subscribe to get your free meal planning worksheet and weekly updates to your inbox!

Cream of Mushroom Soup

Caramelized onions and mushrooms marry with buttery white wine to create an easy but divine Cream of Mushroom Soup in the Instant Pot.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 4

Course Soup

Cuisine American

Servings 6 cups

Equipment

Instant Pot
Immersion Blender

Ingredients

2 pounds mushrooms
1 large yellow onion
3 Tbsp garlic minced
3 cups vegetable stock
1 cups chardonnay or other white wine
½ cup heavy cream optional
2 Tbsp soy sauce
1 Tbsp olive oil
1 tsp dried thyme
½ tsp black pepper
1 tsp pink himalayan sea salt

Instructions

Wash the mushrooms by wiping down gently with a damp cloth.
Separate the stems, giving them an additional rinse to remove all dirt. Pat dry.
Dice both onions and mushroom tops. Mince the stems and garlic.
In your Instant Pot, add in the olive oil, onion, mushroom stems, and 1/2 tsp of salt. Press the Sauté button. Stir every 5 minutes until the cycle is over. At this point, you should have lightly caramelized onions and some fond on the bottom of the pot.
Deglaze the pan with your chardonnay. Then add in the mushroom tops, garlic, soy sauce, and vegetable broth. Season with dried thyme, the remaining 1/2 tsp salt, and pepper.
Put the lid on your Instant Pot with the vent closed, and press the Soup button. This should run a cycle for 20 minutes at High Pressure/Normal.
Blend the soup in the Instant Pot using an immersion blender. Leave as many mushroom chunks as you like.
At this stage, you may stir in the heavy cream.
Taste to season, and season to taste (add salt and pepper if you want more). You may also run an additional Sauté cycle for 35 minutes to reduce the liquid for a thicker soup.
Makes 3 2-cup servings. Store leftovers in pint jars in the fridge for up to a week.

Keyword Garlic, Instant Pot, Mushroom, Soup, Wine

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