Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup

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Pressure Cooking Time 5 minutes
Total Time 5 minutes
Course Soups, Stews & Chilis
Cuisine American
Diet Low Calorie
Servings 4
Calories 364 kcal


  • 1/2 cup shallots chopped
  • 1 1/2 pounds mushrooms chopped (see note)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Generous pinch of dried thyme
  • 2 cups chicken stock
  • 2 tablespoons cornstarch
  • 2 cups milk
  • 1 cup half and half


  • Heat the olive oil in the cooker and sauté the shallots and mushrooms until very soft. Season with the salt, pepper, and thyme.
  • Stir in the chicken stock. Lock the lid in place, bring to HIGH pressure. Stabilize the pressure and cook for 5 minutes. When done, release the pressure.
  • Transfer the mushroom mixture to a blender and puree until smooth.
  • Whisk the cornstarch into the pressure cooker with the 2 cups of cold milk. Stir the mushroom mixture in, and cook for a few minutes until slightly thickened.
  • Remove from heat, stir in the half and half, and serve.


NOTE: Any type of mushrooms can be used. Portobello mushrooms are a delicious choice, but the dark brown gills on the underside must be removed before cooking or the soup will have a muddy appearance.


Calories: 364kcalCarbohydrates: 27gProtein: 15gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 38mgSodium: 552mgPotassium: 1009mgFiber: 3gSugar: 14gVitamin A: 418IUVitamin C: 7mgCalcium: 223mgIron: 2mg
Food Group Mushrooms
Keyword Easy, Fall, Quick
Cooking Method Pressure Cooking
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