Homemade Cream of Mushroom Soup [Instant pot recipe][Dairy-free recipe] (2024)

Prep Time | 5 minutes mins

Cook Time | 15 minutes mins

Equipment

• 4 oz butter
• 1/2 cup onion, diced
• 1 teaspoon worcestershire sauce
• 1 tablespoon fresh thyme, chopped
• 1 8oz pkg mushrooms
• 1 cup potatoes, diced
• 4 cups veggie broth
• 1 cup 1/2 and 1/2, cream, or milk
• 2 tablespoons flour
• salt & pepper as desired

• Turn the Instant Pot to saute mode and add the butter.

• Saute the onions, potatoes, thyme, worcestershire sauce, and mushrooms just until the onions are soft. About 5 minutes.

• Add the broth.

• Close the Instant Pot and set to pressure cook for 5 minutes.

• When finished, use the manual release to release the pressure.

• In a small bowl, mix the flour and 1/2 and 1/2 to create a slurry

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• Turn the Instant Pot on to saute and bring the soup to a low boil (it will already be hot so this shouldn't take long).

• Slowly pour the slurry into the soup and whisk well. Let it heat and thicken. Add salt & pepper, as desired.

• Serve immediately or blend and store.

Prep Time | 10 minutes mins

Cook Time | 15 minutes mins

Total Time | 30 minutes mins

• 4 tablespoons butter 1 stick
• 1/2 cup chopped onion
• 1 teaspoon worcestershire sauce
• 1 tablespoon fresh thyme finely chopped
• 1 cup diced potatoes
• 4 cups veggie broth
• 1 cup half & half
• 3 tablespoons flour
• salt & pepper to taste
• 1 8oz package bella mushrooms bella mushrooms work great for blending, for servings as a soup try a blend of portobello, shiitake, and bella.

• Saute mushrooms, potatoes, and onion in the butter, worcestershire sauce, and thyme until sweating (about 5 minutes.)

• Add veggie broth.

• Bring to boil. Turn down to simmer.

• Simmer for 15 minutes or until the potatoes are soft.

• Season with salt and pepper.

• In a small bowl mix flour and half and half together.

• Bring soup to low boil, beat in the flour and half and half mixture.

• Let thicken for a few minutes then remove from heat.

• Serve.

• If using in place of canned mushroom soup, use an immersion blender, food processor, or blender to blend the soup to a creamy texture. Leave bits of mushroom, if preferred.

Prep Time | 5 minutes mins

Cook Time | 20 minutes mins

• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 teaspoon worcestershire sauce
• 1 tablespoon fresh thyme, chopped
• 1 8 oz pkg mushrooms, sliced
• 1 cup potatoes, diced
• 4 cups veggie broth
• 1 cup cashew milk coconut or almond milk works
• 3 tablespoons flour

• In a large soup pot, heat the olive oil on medium-high heat.

• Add the onion, worcestershire sauce, thyme, potatoes, and mushrooms. Saute until onions are soft…about 5 minutes.

• Add the broth. Cover and bring to a low boil.

• Gently boil for about 15 minutes or until the potatoes are cooked through.

• In a small bowl whisk the cashew milk and flour together to create a slurry, of sorts.

• When the potatoes are cooked through bring the soup to a low boil, if it isn't already.

• Whisk the slurry into the soup and allow to heat and thicken. If desired, mix a bit more slurry to thicken the soup even more (be careful, it thickens as it sits). Add salt & pepper, as desired.

• Serve. Or blend and store.