Instant Pot® Creamy Mushroom Soup

The first batch I made of this soup was nectar for the gods! I followed the recipe but left out the sherry. I liked it so much, I made a second batch last weekend but this time I tried to increase the yield by making some adjustments on the liquids and used a whole small onion . This batch was good but I was disappointed because it wasn't as good as the first batch. Next time I will make the original recipe again and make a second batch if I want more soup to freeze. Excellent recipe for my Instant Pot. Thank you. Loretta Moore

3.30.19 Shopped at Aldi today, and they had white mushrooms on sale for $.99/8-oz pkg, so three packages went into my cart for a Friday night soup and sandwich evening. Followed the directions to the letter, and then made a few adjustments (personal preference here). I wanted a thicker, creamier consistency, so I did add additional flour (Wondra®) mixed with more sherry (love sherry in mushroom soup). Next time, I’ll use baby bella/cremini mushrooms for a bit bolder flavor, but this was not the least bit shabby made with less expensive white mushrooms. Smooth, creamy, with a delicate flavor, and the thyme was the perfect herb for this soup. So very, very easy. This soup is good enough to serve to guests. I’m always on the lookout for Instant Pot® recipes, and this is a good one…SAVED!!

Loved this recipe. I agree with others who commented that it needed just a bit more depth and rich flavor so here’s what I added. Eliminated the sherry and replaced with 1/2-1 teaspoon of good quality balsamic vinegar (be very careful as you can over do it, taste test it as you go). Also added to taste liquid aminos, a full bunch of thyme tied into a bouquet garnis, and two full cups of heavy cream. I puréed the soup in a BlendTec blender then poured back into my Instant Pot to thicken slightly, although it didn’t really need it. I served with crusty toasted buttered San Francisco sourdough slices from Arizmendi Bakery in the famous Mission District. Thank you for this recipe it’s so good I would serve this for a very high end dinner or a casual meal at home. It’s 5 star restaurant quality.

This was so yummy. I have 6 kids and all of them loved it. Ok, one of them ate the broth and not the mushrooms.

I would suggest cutting the thyme in half. It was good but the thyme overpowered the rest.

Absolutely decadent never was a huge cream of mushroom fan but made this a month ago and again today didn’t have heavy cream so used half and half absolutely delicious- everyone that tries it goes nuts and it’s sooo easy LOL but that’s our secret!! Enjoy!!

Yes, we added 1 1/2 cups diced potatoes and 1/2 cup finely chopped carrots. It looked beautiful and tasted wonderful. Ours was not so creamy, but we liked it that way.

Second time I’ve made this soup and it is sooooo delicious. I used a medley of mushrooms, from oyster to lions mane. I will definitely make it again and again. I also used the leftovers to make a scrumptious Beef Stroganoff. So, so good.

Very luxurious soup that could be found at a nice restaurant - just toast some bread for a giant crouton to put in the middle. Garnish. Maybe a dollop of creme fraiche. The only downside is that it’s not very filling. I would prefer more mushrooms. It works as a first course as it is though - an appetizer - that promises a great meal is coming soon.

Would not use as much thyme next time, overpowered the flavor of the soup. Great soup otherwise.

I made this over the weekend it was fabulous and so easy to make

My family loves this soup! Doubled the garlic and extra thyme because I love a lot of flavor. Will definitely make again!

I made changes based on ingredients in my fridge/pantry. Exchanged apple cider vinegar for the sherry (next time I’d use a 1/4 cup instead of the 1/2. Also used half and half instead of heavy cream because I had it. Finally, I had 1.5 lens of mushrooms so I used all white. Family still loved it and I’ll make it again. But less vinegary!

Good. Made one half of the recipe and will freeze for later

It turned out fantastic, just like what you'd get at a restaurant. The only edit was half the thyme and used a low sodium chicken broth and the dish was salty enough. Will do this again!

I had my doubts but this soup was absolutely amazing. I omitted the sherry and only used 1 clove of garlic. Super impressed! I would note however that it is a tad on the salty side. If you’re not a fan of salt I would cut it back to a 1/2 tsp. Will definitely make this one of my soup staples!

I only made half the recipe because I didn't have enough mushrooms and I used a mix of shitake and others like cremini and white. My husband and I both loved it. I will be making it again.

Absolutely amazing!!!! No photo, kids literally ate the whole batch

It's a very safe soup. It's nice. It's soothing. It's just not inspirational. The soup is one dimensional. It's missing something and I can't figure out what. It's kind of like what you'd get on a cruise. At the end of the meal you'll know you had a soup but it could've been anything. If you happen to come up with an idea of what it lacks, comment. I'd curious what you came up with...

I made it exactly as directed except I didn’t have sherry, so added a different cooking wine, and I added a variety of mushrooms. It was excellent! My 14 year old gobbled it up, and even the leftovers the following evening were delicious.

Yummy!!! Followed recipe but didn’t have thyme so I used oregano.. still was delicious.. I’m not a cook but this was easy and quick .. definitely a w

Restaurant quality. Amazing. The only thing I changed was using reduced sodium chicken broth because that is all I had. Also used a bit more garlic because I am a garlic addict. The taste was phenomenal and just what I needed on a cold and windy New England winter day. Thanks for sharing this recipe.

Easy to throw together. Very tasty and a good comfort food. I would have liked it a little creamier. Nonetheless, it was all eaten in one sitting.

I used balsamic vinegar instead of Worcestershire sauce as I didn't have any on hand, and fresh Thyme. I also added 1lb of Italian sausage. It turned out awesome and has been added to my favorites list to be made again in the near future! Next time I will make sure to have Worcestershire sauce on hand. I love finding great new recipes for making in my instant pot!

Really easy and flavorful. I used fresh thyme and white wine instead of sherry. Garnished with fresh parsley and additional fresh thyme.

I love cream of mushroom soup! Just wanted to add a few suggestions for those would wanted a more nuanced soup. Play around with any of these suggestions: Maybe 1/2 beef, 1/2 chicken broth; a tiny pinch or two of nutmeg in anything with cream; and a wonderful garnish is toasted slivered or sliced almonds. For fewer calories, fat free condensed milk, though it won't quite have the same mouth feel as heavy cream! Have fun!

This was simply delicious! I recommend substituting beef broth instead of chicken broth for a bolder flavor. I also used white wine vinegar in lieu of sherry (same quantity used) for an added tang and enhanced flavor profile.

Omg good. 4 stars as v thin. Added instant potatoes and addl pepper. Thanks for recipe!

Of course this is easy in the iInstantPot. I like my soup a little more creamy so next time I will use heavy cream instead of half and half which is what I had on hand. I'll see if that increases the thickness. Overall it is a pleasant soup.

I used a large container of mushrooms and chopped them finely in my food processor. There are 3 of us, and this recipe made enough for 2 meals. The soup was delicious & I will definitely make it again.

First time finally making mushroom soup. It was 10/10. Only substitute I made was sherry to red wine. I wasn't going to buy sherry for 1 recipe. Saved this to my cookbook app!!

Definitely a keeper recipe. The only change I've made is vegetables stock instead of chicken. My husband and friends make frequent requests!

really delicious! very quick & easy!! In my favourites!

This is so wonderful - Great depth taste of mushrooms !

Absolutely outstanding every time, although I made a couple of adjustments/additions because I am avoiding flour. The soup is phenomenal and quite filling And creamy without flour or cream so I omitted it. I did add Gorgonzola crumbles into my vita mix blender and added a dash of white truffle oil just before serving. So quick, so easy, cleanup a breeze. And it tastes divine, 5 star quality.