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Cream of Mushroom Soup
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Cream of Mushroom Soup

Pressure Cooking Time5 mins
Total Time5 mins
Course: Soups, Stews & Chilis
Cuisine: American
Diet: Low Calorie
Keyword: Easy, Fall, Quick
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Mushrooms
Servings: 4
Calories: 364kcal


  • 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: 364kcal | Carbohydrates: 27g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 38mg | Sodium: 552mg | Potassium: 1009mg | Fiber: 3g | Sugar: 14g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 223mg | Iron: 2mg