Spring Mushroom Soup (Instant Pot or Stovetop Recipe)

What's in my soup pot right now? 

With the first signs of spring beginning to appear, my trusty soup pot naturally starts to feel a little lighter, and I start to think about making my light spring mushroom soup.  

Ah! The Beginning Signs of Spring

Are you dreaming of spring? I love it when the delicate little crocuses start popping up their heads, my perennial mint shoots magically appear, and the faithful forsythia bushes splash sprays of cheerful yellow across neighborhood yards. 

When I was young, we always had forsythia branches on our Passover Seder table- a sign of spring for sure.

Spring is the perfect time to trade heavier winter soups for something a little lighter such as a light mushroom soup.

An Easy Light Mushroom Soup For Spring

This light spring mushroom soup comes together with a handful of simple vegetables and sometimes if I am in the mood, I add a touch of herbes de Provence. 

I like to toss everything into the Instant Pot and let it do the work. In a short time, you have a beautiful, fragrant vegetable soup that works perfectly with a light lunch or an elegant meal starter. 

South Florida

 In retirement, I now spend winters and spring in warm and sunny South Florida, but I do vividly remember the excitement of watching those first signs of spring appear after a long harsh winter when I lived in Pennsylvania.

Weekly Soup 

Soup has always been weekly staple in our home, and I usually make a pot that lasts three or four days. While I do enjoy most soups year-round, certain recipes feel especially right for certain seasons. This easy light spring mushroom soup is one of my favorites—simple, rich in flavor, and satisfying. The Instant Pot makes it effortless, but it can easily be prepared on the stovetop as well.

Do You Make Soup For The Holidays?

With Easter and Passover just around the corner, this light vegetable soup will make a lovely addition to your holiday table, but try it now and see how you like it first.  I hate trying a new recipe on a holiday.

Ingredients for Light Spring Mushroom Soup

2 cups of diced onions

2 cups of diced carrots 

2 cups of diced zucchini 

3 cups of sliced mushrooms (or 8 ounce container) 

2 cloves sliced fresh garlic

2 bay leaves (remove before blending and eating)

1 gluten-free bouillon cube ( I use vegetarian chicken flavored)

6 cups of water or to barely cover vegetables

Salt and cracked  to taste

Mix 1 cup water, 2 tablespoons of potato starch or corn starch, 2 tablespoons of tamari sauce in a bowl. Add to the soup, stir, and heat. It will thicken the soup.

Optional: herbs de Provence to taste 

Directions: 

Add everything to the liner of the Instant Pot. Set timer to pressure cook for 5 minutes. When done, allow to sit for 5 minutes and then release the pressure according to the manufacturer's instruction. When all steam is released, carefully open the lid. Using a slotted spoon carefully remove the bay leaves. Mix 1 cup water, 2 tablespoons of potato starch, 2 tablespoons of tamari sauce (omit the tamari on Passover) in a bowl. Add to the soup, stir, and heat. It will thicken the soup. using an immersion blender, blend to your desire consistency. I don't like to blend too much. I like mine best with pieces of vegetable. 

My Notes: 

1. This soup is dairy-free, gluten-free, and vegan making it allergy friendly and perfect choice to serve to most guests.

2.  If you are gluten-free make sure to use a gluten-free bouillon cube. 

3.  For Passover, make sure to use a kosher for Passover bouillon cube and omit the tamari sauce on Passover.

4. I like to add gluten-free crackers to my bowl of soup or gluten-free matzo to my bowl for a little crunch. 

My spring tablecloth