Creamy Mushroom Soup

Creamy Mushroom Soup from Kat’s Kitchen – non-dairy and gluten free

This recipe turns out thick, rich, and satisfying. Perfect for late winter days. Easy to prepare in an Instant Pot or on stove top.

I featured Cremini mushrooms because they are widely available and provide immune boosting properties.  Pick one variety or mix your favorite mushrooms together. This soup is delicious anytime, and is a nice addition to your packed lunch to warm you through your workday.

Non-dairy. Gluten free if you check the ingredient list on store bought broth.


10 oz. Cremini mushrooms, sliced. (Or any combination of your favorite mushrooms. The amount is flexible too – 8 oz. up to 15 oz.)

4 Garlic cloves, minced.

¼ Onion, chopped.

½ Shallot, chopped.

1 Leek, small rinsed and sliced.

2 medium gold potatoes peeled and cubed.

1 cup chicken broth. (Veggie broth or water also work)

1 cup canned Coconut Milk (or your favorite milk alternative)

1 teaspoon salt

½ teaspoon of fresh cracked pepper

1 bay leaf

Pinch nutmeg

1 teaspoon fresh thyme

1 Tablespoon Olive Oil

1 Tablespoon Butter



For the Instant Pot. Use the sauté function to brown the mushrooms in a combination of olive oil and butter. Either olive oil or butter alone will work too. Your choice. This recipe is super flexible.

Add the garlic, onions and leek and continue to sauté for 1 minute until fragrant.

Add all the remaining ingredients except the coconut milk. Turn off the sauté function. Close the lid and set to sealing. Press the manual pressure function and set for 8 minutes. Allow natural release.

Once pressure is released remove the lid and puree the soup with an immersion blender. Stir in half the coconut milk, adding more to desired consistency. Adjust seasoning to taste.

If you do not have an immersion blender allow the soup to cool and use a standard blender.

Alternately you can create this soup on a stove top in a heavy bottom soup pot. Once the mushrooms, garlic and onions are sautéed add the other ingredients except the coconut milk and simmer until the potatoes are tender. Continue to finish the recipe as described above with an immersion blender or standard blender taking care to let the soup cool if using a standard blender.

Try adding a ¼ to ½ teaspoon of one or all these herbs: cilantro, ginger, crushed red pepper flakes, lemongrass dry or fresh. Bright flavors that pair perfectly with coconut milk.

Make 4 large or 6 small servings.