Thursday, December 17, 2020

French Creamy Mushroom Soup is Easy and Delicious


vegan mushroom soup

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.


Mushroom, Mushrooms, Food, Champignon
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.

mushroom soup
Soup before blending

Zero points on WW
The best part is that this decadent tasting soup is relatively low in calories and contains ZERO points on the Weight Watcher's blue and purple plans. 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.  

Vegetable, Soup, Rustic, Shabby, Chic

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. What do you think? 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: 
Olive oil or vegetable broth to sautee  
1 cup of chopped onions
1 cup of sliced carrots
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: 
Lightly coat or spray the bottom of the Instant Pot insert liner with a little olive oil or 1/4 cup of vegetable broth. Add onions, carrots and 1/2 of the mushrooms. Press sauté and sauté for 4 minutes stirring to prevent burning. Add an additional1/4 cup of vegetable broth 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. 


Sharing on Weekend Cooking at the Intrepid reader.

                                                          

Sharing this post on Souper Sunday where anyone can share a soup, sammie, or salad recipe.


16 comments:

  1. The onions really compliment the mushrooms so beautifully, and I really liked your tip for using an immersion blender!

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  2. I love mushroom soup. This recipe looks delicious.

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  3. Creamy and so flavourful, not to mention it's delicious and comforting.

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  4. Yum, yum. Perfect recipe for cooler weather. Pinned this post!

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  5. Mushrooms are simply the best,we eat them quite often.
    This soup looks so delicious and tasty!

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  6. I love mushroom soup too! Last time I made it, I sauteed the mushrooms and other vegetables separately in a frying pan and then added them to the broth. I used a little bit of miso to thicken it. Not bad either!

    be safe... mae at maefood.blogspot.com

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  7. I absolutely love a good mushroom soup! In any weather, but especially during these chilly days.

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  8. Mushroom soup is one of my favorites. I also love mushroom broth. I make mine with about five different kinds of mushrooms and it is delicious. That mushroom soup bowl above is adorable. It looks like there is milk or cream in that soup, but I know neither of those ingredients are vegan. How did you get it so creamy?

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  9. Now is certainly the time to eat great soups. I received an Instant Pot for Christmas last year and still have not used it. I think this soup will be a good start, it looks and sounds delicious.

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  10. Thanks for stopping by my blog. I had an enjoyable read of a few posts. Mushrooms aren't my favorite but cauliflower is. I'm always looking for an interesting way to serve it. Hugs-Erika

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  11. Yummmmm. I added mushrooms to our taco meat last night -- but sometimes we have mushroom and bean tacos for a vegetarian option. I'll keep this easy soup in mind for a busy night.

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  12. Mmmm. I love mushrooms and 0 points on WW is good, too! I have herbes de provence and will definitely be trying this recipe soon!

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  13. I love that we both made mushroom soup this week too! Thanks for sharing it with Souper Sundays. ;-)

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  14. Ah yum, this is proper soup for wintry days. I'm not a big fan of mushrooms, but mushroom soup and i am all over it.

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  15. OMG Judee, this was so delicious for dinner I can’t tell you. Everyone loved! I didn’t garnish with vegetables; I just blended them in. Perhaps if I ever serve company again I will do that, but I was lazy, and this was just so easy and delicious. This is a keeper!

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