Multicooker Creamy Mushroom Soup
Easy, quick and wonderfully flavorful! This creamy soup cooks with minimal supervision, and its ingredients can be varied according to your taste. Try different combinations of mushrooms, vegetables, legumes, meat or cheese.
Updated : 22 September, 2026
Easy
About 30 min.
Ingredients
300 grams
Champignon
250 grams
Potato
1
Onion
1
Carrot
200 grams
Cream
2
Garlic
400 milliliters
Water
to taste
Greens
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Peel the potatoes, onion and carrot, then rinse them as needed. Use any fresh herbs you like; parsley works especially well. Thoroughly clean the button mushrooms and pat them dry with paper towels to remove excess moisture.
Step 2
Cut the mushrooms into slices and the potatoes into pieces. The shape does not matter, as everything will later be blended. Place the potatoes and mushrooms in the multicooker bowl.
Step 3
Chop the onion and carrot in any preferred way; the carrot can be grated or cut into pieces. Add them to the multicooker bowl, followed by the chopped fresh herbs.
Step 4
Pour in enough water to achieve your preferred soup consistency. It is better to begin with slightly less, as more can be added later. Season with salt and your preferred spices. Paprika, mushroom seasoning, dried herbs or a Georgian-style herb and spice blend work well. Select the Soup setting and cook for 40–50 minutes, adjusting the time according to your multicooker.
Step 5
Once all the ingredients are tender, add the garlic and blend everything until smooth. Pour in the cream; any fat percentage will work, although richer cream will give a creamier flavor. Bring the soup to a boil, adding a little more water at this stage if necessary.
Step 6
Pour the finished creamy soup into bowls and serve hot, accompanied by croutons if desired.
Author note
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