Mushroom Soup
By :Amanda Rae
Print Recipe
Votes: 5
Rating: 4.2
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cashews, Mushrooms, White Wine
Prep Time 10 minutes
Cook Time 10 minutes
Servings
2-4 servings
Ingredients
  • 1 small onion diced
  • 8 ounces white button mushrooms or cremini mushrooms, chopped
  • 8 ounces Portobello mushrooms (about 2 large), stem and gills removed*
  • 2 cloves garlic minced
  • 1/4 cup white wine
  • 2 1/2 cups Mushroom Stock
  • 2 teaspoon salt
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon black pepper
Cashew Cream
  • 1/3 cup raw cashews soaked if not using high speed blender
  • 1/2 cup Mushroom Stock or water
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cashews, Mushrooms, White Wine
Prep Time 10 minutes
Cook Time 10 minutes
Servings
2-4 servings
Ingredients
  • 1 small onion diced
  • 8 ounces white button mushrooms or cremini mushrooms, chopped
  • 8 ounces Portobello mushrooms (about 2 large), stem and gills removed*
  • 2 cloves garlic minced
  • 1/4 cup white wine
  • 2 1/2 cups Mushroom Stock
  • 2 teaspoon salt
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon black pepper
Cashew Cream
  • 1/3 cup raw cashews soaked if not using high speed blender
  • 1/2 cup Mushroom Stock or water
Votes: 5
Rating: 4.2
Rate this recipe!
Instructions
  1. Add onion and mushrooms to the Instant Pot inner pot. Press Sauté button and sauté until mushrooms have released their liquid and shrunk in size, about 8 minutes. Stir every couple of minutes.
  2. Add garlic and sauté 2 more minutes. Add wine and sauté until almost evaporated and the smell of the wine isn’t as pungent.
  3. Add salt, thyme, pepper, and Mushroom Stock. Stir. Press Cancel to stop Sauté function. Secure lid in place.
  4. Press Manual and adjust time to 5 minutes pressure cooking. Meanwhile, add cashews and water to a blender and blend until smooth.
  5. When time has lapsed quick release the pressure from the Instant Pot. Remove lid away from you.
  6. Carefully transfer soup to the blender with the cashew cream and blend until smooth.
9 replies
  1. Galatea
    Galatea says:

    Great recipe! Easy and quick to make. I made a couple of minor tweaks… used marsala rather than white wine, upped the cashews to 1/2 cup instead of 1/3, and sauteed the onions and mushrooms in 1 tbsp of olive oil. I always use much less salt for health reasons, but i cut it down to only 1/2 tsp and this still had lots of flavor.

    By the way, if you’re counting, there are 9 grams of carbs in this very satisfying soup.

  2. dapypa
    dapypa says:

    Why is this only 4 stars? Its soooo yummy and easy to make. Its my go to mushroom soup going forward.

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