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Rating: 4.78 stars
40 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This rich and creamy mushroom soup is not only comforting on a cold day, it's ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.

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  • Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

  • Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.

Cook's Note:

Use vegetable broth instead of chicken broth to make it vegetarian.

Nutrition Facts

254 calories; protein 6g; carbohydrates 14.7g; fat 19.4g; cholesterol 68.6mg; sodium 1341.2mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2019
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 Read More
(8)

Most helpful critical review

Rating: 3 stars
03/05/2020
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... Read More
40 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/22/2019
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 Read More
(8)
Rating: 5 stars
03/29/2019
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!! Read More
(5)
Rating: 5 stars
04/27/2020
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. Read More
(1)
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Rating: 5 stars
09/12/2019
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! Read More
Rating: 5 stars
02/08/2020
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. Read More
Rating: 5 stars
12/13/2019
I made this over the weekend it was fabulous and so easy to make Read More
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Rating: 4 stars
01/19/2021
Omg good. 4 stars as v thin. Added instant potatoes and addl pepper. Thanks for recipe! Read More
Rating: 5 stars
08/10/2019
Really easy and flavorful. I used fresh thyme and white wine instead of sherry. Garnished with fresh parsley and additional fresh thyme. Read More
Rating: 4 stars
02/17/2019
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. Read More
Rating: 3 stars
03/05/2020
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... Read More