French Creamy Mushroom Soup is Easy and Delicious

Looking for a thick and creamy mushroom soup? 

You can't go wrong with this flavorful French recipe.

It is one of my favorites and yet one of the easiest to make.

Baby Bella Mushrooms

The rich mushroom flavor blends beautifully with the French herbs and freshly cracked pepper. 

The creamy texture is comforting and satisfying and the Instant Pot cuts down the cooking time to make this soup a perfect choice. If you do not have a pressure cooker (Instant Pot), follow the second set of directions and just cook a little longer.

Soup before blending

The best part is that this decadent tasting soup is relatively low in calories and fat but high in fiber. It is also vegan, gluten-free, and kosher parve. 

This exceptional recipe yields 3 bowls of soup and uses a full pound of fresh baby Bella mushrooms.

Herbs de Provence 

It also calls for Herbs de Provence which is a French blend of herbs containing savory, thyme, basil, lavender, and fennel. The blend is available in most supermarkets, and I believe that I even purchased it at Trader Joes.  

Yes - Mushrooms are very healthy 

Mushrooms are very healthy providing B vitamins, Vitamin D,  selenium, niacin, and other valuable nutrients, making them ideal immune boosters. In addition, mushrooms do not contain any fat or cholesterol. 

Of course this soup meets vegan, gluten-free and kosher-parve standards.

Some people like to add some white wine to their mushroom soup recipes while it's cooking. Do you? How do you make your mushroom soup! 

Author: Judee Algazi

Prep Tme: 10 minutes

Cook Time in Instant Pot : pre-heat time plus 5 minutes

Cook time in soup pot: 10 minutes

Serves: 3 bowls

Ingredients: 

Vegetable broth to sautee  

1 cup of chopped onions

1 cup of sliced carrots

1 cup of chopped white potato

2 eight ounce containers of baby portobello mushrooms (1 pound)

3 and 1/4 cups of vegetable broth- divided 

1/2 teaspoon of Herbs de Provence (French Blend) (For Passover- use whatever herbs you have)

1/2 teaspoon of freshly cracked pepper

Instant Pot Directions: 

 Add onions, carrots, potatoes, 1/4 cup of vegetable broth and 1/2 of the mushrooms to the IP. Press sauté and sauté for 4 minutes stirring to prevent burning. Add an additional1/4 cup of vegetable broth and remainder of mushrooms and allow mixture to continue to sauté (cook in the broth) for 5 minutes. Add remaining broth and seasoning. Cancel sauté function, secure lid, close steam valve, and set to pressure cook for 5 minutes.When done, release steam manually according to manufacturers instructions.  

When done, remove 1/2 cup of vegetables from the soup and set aside. Using an immersion blender, blend the remainder fo the soup in the Instant Pot until smooth and creamy. When serving, add a tablespoon of the vegetables (that you removed) to each bowl. 

Stove Top Directions:

Lightly coat or spray the bottom of the soup pot with a little olive oil or use 1/4 cup of vegetable broth. Add onions, carrots and 1/2 of the mushrooms. Sauté for 4 minutes stirring to prevent burning. Add 1/4 cup of vegetable broth and allow mixture to continue to sauté (cook in the broth) for 5 minutes. Add remaining broth and seasoning. Bring to a boil and then reduce to a simmer. Cook covered for 10 minutes. When done, remove from heat and remove a 1/2 cup of the soup and set aside.  Using an immersion blender, blend the remainder of the soup until smooth and creamy. When serving, add a tablespoon of the vegetables and soup (that you removed) to each bowl. 

Notes: 

1. This is a great soup to make for Passover. 

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