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Cream of Mushroom Soup, without Cream, made in a Pressure Cooker

I’m the sort of person who can tuck into soups all-year round. Mumbai’s perennial summer, barring the two months of pleasant weather that we like to call winter, has never been a deterrent. Growing up, my Amma didn’t care much for soup, she would often equate it to drinking water. “What is soup? It’s not food,” she would say in her heavily accented Hindi. Later, in school, I learned that you “eat” soup and not drink it and had plenty of counter-arguments ready for anyone wielding the soup-is-just-water theory once I started cooking. Case in point – this Cream of Mushroom Soup. To be clear, there’s no cream in there, at all! In fact, this is a dairy-free version, but is still creamy because of the texture.

How did I manage this without even a roux? Well, I have a ruse instead! * Insert some cheeky emoji * A small potato does the trick here instead of any cream or roux. It thickens and gives flavour unlike what any amount of cornflour / starch would. I wanted this Cream of Mushroom Soup to be a back-pocket recipe, something you can make effortlessly with basic pantry ingredients and that other mainstay of Indian cooking, a pressure cooker. You can whip this up really quickly and freeze half of it for later. A bunch of mixed mushrooms would be great, but you’ll notice that I chose button mushrooms, because you can find them everywhere. But hey, feel free to experiment with a mix of dried shitake or even Portobello mushrooms if you can find them. Trust me, one bite of this soup will make you want to support me settle the soup is a meal debate!

If you like this recipe, you might also like this Leek & Potato Soup or this Fennel Soup.

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Print Recipe
Vegan Cream of Mushroom Soup made in Pressure Cooker
Creamy, without any cream or roux! This recipe for Cream of Mushroom Soup makes use ingredients that you already have in your pantry and secret ingredient that makes it super healthy. Made extra simple in a pressure cooker!
Course soups stews
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 ½ Tbs Olive Oil
  • 1 onion medium size , finely chopped
  • 2 large cloves garlic of , minced
  • ¼ tsp cumin powder
  • ¼ tsp chilli flakes
  • 400 gms mushrooms button , washed and sliced
  • 1 potato small , peeled and cut into cubes
  • 1 litre vegetable stock
  • salt pepper and to season
Course soups stews
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 ½ Tbs Olive Oil
  • 1 onion medium size , finely chopped
  • 2 large cloves garlic of , minced
  • ¼ tsp cumin powder
  • ¼ tsp chilli flakes
  • 400 gms mushrooms button , washed and sliced
  • 1 potato small , peeled and cut into cubes
  • 1 litre vegetable stock
  • salt pepper and to season
Instructions
  1. Heat the oil in the pan of the pressure cooker and add the chopped onion. When it turns translucent, add the garlic and as soon as the garlic turns fragrant and the cumin and chilli flakes and sauté everything together, taking care not to burn the onions.
  2. Add the mushrooms in batches as that will allow them get mixed with the sautéed onion and spices. Now add the potato and mix everything to combine, this will help develop flavour. Let the mushrooms release water and don’t add any salt at this point. Add the vegetable stock and a sprinkling of black pepper and shut the lid of the pressure cooker tightly and give it two whistles on high flame, followed by two whistles on a low flame, then turn off the flame.
  3. Let the pressure cooker cool completely (release steam) before opening. I used the KitchenAid Pro Line Series 5 Speed Hand Blender which allows me to blend things when they are hot too, but this isn’t so with other blenders in the market, so allow the mixture to cool before blending and then season with salt and pepper to taste. Serve hot!
Recipe Notes

*You could make this in a regular pan if you don't have a pressure cooker, just let the stock cook with the vegetables for 20 to 30 minutes with a lid on the pan.

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