Cream of mushroom soup is one of those cans that’s in every slow cooker recipe known to man. OK, I exaggerate…a tad. But, you don’t have to use the canned stuff to enjoy the slow cooker recipes you’ve come to know and love! You can make preservative-free versions of your favorite cream of whatever soups at home right in your instant pot in no time!
Don’t have an instant pot? No worries. Use the slow cooker method.
And the best part? If you want to make it vegan or gluten-free or keto or whatever dietary concerns you have, you can adjust the recipe accordingly. To change the cream of mushroom to cream of chickpea (chicken) or celery or broccoli, just swap in an equal amount of that ingredient.
Instant Pot Cream of Mushroom Soup
Ingredients
24 ounces baby portabella mushrooms, sliced
1 onion, sliced
1/4 cup butter (or coconut oil if vegan)
1 tablespoon
1/4 cup gluten-free flour
5 cups vegetable broth
2 teaspoons thyme
1 tablespoon minced garlic
1 tablespoon salt
1 cup heavy cream (or coconut cream if vegan)
Instant Pot Method
Use the instant pot saute mode on high to melt butter.
Add mushrooms and stir to coat.
Cook for 5 minutes.
Add vinegar.
Cook for 5 more minutes.
Reserve about a cup of mushrooms, set aside.
Add onions and cook for about 5 minutes.
Add flour and coat mushrooms and onions.
Add broth, thyme, and garlic.
Stir and switch to high pressure for 5 minutes.
Quick-release when finished.
Use an immersion blender to blend the soup.
Add reserved mushrooms back in and stir well.
Serve or use in recipes as directed.
Slow Cooker Method
On your stovetop, saute mushrooms in butter and stir to coat.
Cook for 5 minutes.
Add vinegar.
Cook for 5 more minutes.
Reserve about a cup of mushrooms, set aside.
Add onions and cook for about 5 minutes.
Add flour and coat mushrooms and onions.
Add broth, thyme, and garlic.
Stir and place all but reserved mushrooms in a 4-quart slow cooker.
Cook on low for 4 hours
Use an immersion blender to blend the soup.
Add reserved mushrooms back in and stir well.
Serve or use in recipes as directed.
Use your homemade cream of mushroom soup in…
Chickpea Broccoli Rice Casserole
Cream of Mushroom Soup
Instant pot cream of mushroom soup: You can make preservative-free versions of your favorite cream of whatever soups at home in no time!
Ingredients
- 24 ounces baby portabella mushrooms, sliced
- 1 onion, sliced
- 1/4 cup butter
- 1 tablespoon apple cider vinegar
- 1/4 cup gluten-free flour
- 5 cups vegetable broth
- 2 teaspoons thyme
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 cup heavy cream
Instructions
Use the saute mode on high to melt butter.
Add mushrooms and stir to coat.
Cook for 5 minutes.
Add vinegar.
Cook for 5 more minutes.
Reserve about a cup of mushrooms, set aside.
Add onions and cook for about 5 minutes.
Add flour and coat mushrooms and onions.
Add broth, thyme, and garlic.
Stir and switch to high pressure for 5 minutes.
Quick-release when finished.
Use an immersion blender to blend the soup.
Add reserved mushrooms back in and stir well.
Serve or use in recipes as directed.
