Pressure Cooker Skinny Cream of Mushroom Soup

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 5.0 based on 9 customer reviews
Pressure Cooker Skinny Cream of Mushroom Soup
Pressure Cooker Skinny Cream of Mushroom Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

White, Crimini, or Portobello mushrooms are ideal for this recipe, but use your favorite fresh varieties to make this soup recipe your own.

Nutrition Facts

Per Serving: 241 calories; 4g fat; 44.6g carbohydrates; 8g protein; 4mg cholesterol; 670mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 241 Calories from Fat 40
% Daily Value*
Total Fat 4g 7%
Saturated Fat 1g 6%
Trans Fat 0.0g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.0g
Cholesterol 4mg 1%
Sodium 670mg 28%
Total Carbohydrate 44.6g 15%
Dietary Fiber 7g 26%
Sugars 8.6g
Protein 8g
Vitamin A 103% Vitamin C 37%
Calcium 7% Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Aja A

Aja A says:

This soup was fairly creamy for not having any heavy cream in it. I had forgotten the red wine, but I had a porcini mushroom bouillon cube and made a broth from it in place of the wine. Great healthy soup!

Image of Laura Griffin

Laura Griffin says:

I made this soup and it was delicious. Even though it's low in fat, it's really rich in flavor! I love being able to cut the calories, but still enjoy the taste. If you like traditional cream of mushroom, you must try this healthier version! I loved it and will definitely make again.

Image of Greg Jones

Greg Jones says:

I really like cream of mushroom soup but not all the calories that come with it. This version was delicious, creamy, and much healthier than the traditional recipe. I used a mix of wild mushrooms and was very impressed overall with the way it turned out.

Image of Hector Jonass

Hector Jonass says:

I can’t believe how much better this tastes compared to canned. Made it for a lunch, but would definitely consider making a large batch to freeze for use when recipes call for canned cream of mushroom soup. I suppose the better mushrooms go a long way in improving the flavor. The pressure cooker seems to help the dried mushrooms get nice and tender while maintaining the intensity of the flavors. All-around a real winner of a recipe.

Image of Monica Allen

Monica Allen says:

I used half and half instead of milk and skipped the dry red wine deglaze (didn't have any), so I just deglazed the pan with stock. Recipe still turned out great!

Image of Jo Ann Koontz

Jo Ann Koontz says:

Loved it

Image of Larysa Thorsteinson

Larysa Thorsteinson says:

My family enjoyed this soup. What I would different next time is less black pepper. But it’s just me and my personal preferences. This is great recipe.

Image of Cassandra Martin

Cassandra Martin says:

This soup is super good!! I didn't have an immersion blender but it still turned out great. I changed a couple of the ingredients like chicken stock instead of vegetable stock and I added more milk to make it creamier. Next time I will use cream to make it thicker. Very great recipe

Image of Rosy Aguirre

Rosy Aguirre says:

Really the best mushroom soup I’ve ever tried. My family loved it. I’m going to do it again for sure.