This Mushroom Soup is easy to make, creamy, rich, umami in taste and hearty. This simple soup recipe is perfect to serve on chilly days. I am a mushroom maniac and love them in all the forms, but this cream of mushrooms soup is my childhood favorite. This soup comes together in no time as it is made in a pressure cooker.
My recipe uses minimum ingredients hence the taste of earthy meaty mushrooms is not overpowered but rather accented by adding some nutmeg. To give this soup a creamy texture I have added just the right amount of milk and cream. You can totally make this soup vegan by skipping dairy and adding coconut milk.
Ingredients to make Mushroom Soup:
Mushrooms: I have used cremini mushrooms also known as baby bellas in this recipe. They are my favorite as they taste mild & earthy in flavor. Alternatively, you can use button mushrooms. A combination of button and cremini mushrooms tastes great as well.
Vegetable Stock: I use Better Than Bouillion vegetable base for making the stock for my soup. Alternatively, you can use any good quality stock cubes for the recipe.
Heavy Cream & Milk: Addition of heavy cream and milk gives a rich velvety texture to the soup. If you don’t have cream, stir in more milk for the creamy texture.
Onions & Garlic: These two form an essential flavor to the base
Spices: I have added bay leaves to deepen the existing flavors of the soup. This recipe uses minimum ingredients so addition of nutmeg gives a wonderful warm, nutty flavor to this soup.
How can I make this mushroom soup recipe vegan:
If you are vegan use 1 medium sized potato instead of cream & milk. Potatoes add the same creaminess as heavy cream and milk.
How to make vegetable broth for the soup:
To cut down cooking time I use Premieum Better Than Bouillon Seasoned Vegetable Base. Simply add 3 tsp of Better Than Bouillon in 3 cups of hot water, give everything a good mix. Stock is ready. Alternatively, you can use stock cubes from knoor to make the stock.
How to clean mushrooms:
Fill a large bowl with water. Add the mushrooms and toss them in water for a minute or so until the dirt settles at the bottom. Remove the mushrooms from the bowl and pat dry.
More Soup Recipes:
Gyoza Soup (Vegetable Dumpling Soup)
