healthy cream of mushroom soup

Gosh! The number of times we eat mushroom soup is unbelievable. We don't even need a reason. Every time I ask Denver what he wants to eat - it's always something with mushrooms. And because we can make this soup in under 29 minutes it's always a win. For the 29 minute victory, you will need a pressure cooker of course, but this can be made pretty quickly without one as well.

  • If prefer meal prepping or just want to make a larger batch for guests, this healthy cream of mushroom soup is a great make-ahead dish. It stays well in the fridge for up to 3 days. Simply reheat it in the microwave or on the stovetop when you're ready to serve.
  • To make sure your soup is perfectly smooth and creamy, I would highly recommend blending it in batches. This allows the mushroom mixture space to move around in the jar, which helps make the soup really luscious and creamy.
  • If you're in a hurry and want to speed the process up, simply grab an immersion blender and blend the soup directly in the pan. This won't give you the creamiest results, but it will be a lot quicker without any change in flavour.


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