One of my most lauded soups is my Cream of Mushroom, which some has said is as legit as a gourmet restaurant’s. As I batted my eyes and blushed, I decided to give this soup the spicy Southern treatment by making it Cajun-style incorporating smokes sausage (andouille is my choice) and a Cajun/Creole/Louisiana seasoning. Adding some diced tomatoes will give this soup a Creole touch as tomato is a big differentiator between Cajun and Creole cooking. Whichever style you choose, this Cajun Cream of Mushroom Soup is a huge, zesty winner for mushroom and smoked sausage lovers alike!
Watch The Video!
Sauté The Sausage
Deglaze The Pot
Sauté The Veggies
You can call me Flour, If You Want To…
Soup It Up
Under Pressure
Purée Away
The Finishing Touches
The Taste Test
Instant Pot Cajun Cream of Mushroom Soup
One of my most lauded soups is my Cream of Mushroom, which some has said is as legit as a gourmet restaurant's. As I batted my eyes and blushed, I decided to give this soup the spicy Southern treatment by making it Cajun-style incorporating smokes sausage (andouille is my choice) and a Cajun/Creole/Louisiana seasoning. Adding some diced tomatoes will give this soup a Creole touch as tomato is a big differentiator between Cajun and Creole cooking. Whichever style you choose, it's a huge, zesty winner for mushroom and smoked sausage lovers alike!
Ingredients
- 12-16 ounces andouille (or any pre-cooked smoked) sausage, cut into 1/4-inch disks and quartered
- 1 tablespoon Worcestershire sauce
- 4 tablespoons (1/2 stick) salted butter
- 1 tablespoon sherry
- 2 pounds baby bella mushrooms, sliced
- 1 Vidalia (sweet) onion, diced
- 1/4 cup all-purpose flour
- 5 cups mushroom or vegetable broth (I use 5 teaspoons Better Than Bouillon Mushroom Base + 5 cups water)
- 2 teaspoons dried thyme
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 1 tablespoon Cajun/Creole/Louisiana seasoning (I use Tony Chachere’s)
- 1 cup heavy cream or half-and-half
- 1 (10-ounce) can Ro-tel (or 14.5-ounce) can diced tomatoes, drained (optional, to make it Creole-style)
Optional Toppings
- Shredded cheddar cheese
- Fried onions
Instructions
- On the Instant Pot, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the sausage and sauté for 3-5 minutes until heated and browned. Remove the sausage to a bowl and set aside.
- The bottom of the pot will be caked on with some browned bits from the sausage. Add the Worcestershire sauce and deglaze/scrape the bottom so a good amount of the browned bits come up. Then, add the butter and sherry and continue to deglaze the bottom until the butter melts and to continue to deglaze until the bottom of the pot is nice and smooth.
- Add the mushrooms and sauté for 8-10 minutes until they begin to brown, sweat, reduce, and release a lot of their juices. As they do, continue to deglaze the bottom of the pot so it's smooth. Using a slotted spoon, remove 1 1/2 cups of the mushrooms and set aside.
- Add the onion and sauté for 3 minutes longer, just until slightly translucent. Add the flour and stir until absorbed by the juicy mushrooms and onions.
- Add the broth, garlic and thyme and stir until well-combined. Secure the lid, move the valve to the sealing position, and hit Cancel followed by Pressure Cook or Manual for 5 minutes on High Pressure. Quick release when done.
- Using an immersion blender, purée the soup until smooth. Add the cream, Cajun/Creole/Louisiana seasoning, and Ro-tel or diced tomatoes (if using, to give it a Creole touch). Return the reserved mushrooms and sausage. Stir to combine and serve topped with the optional cheddar and fried onions, if desired.
Jeffrey's Tips
Want this soup vegetarian? Use a plant-based sausage in place of the andouille. OR, simply leave it out completely and begin with Step 2 and add the butter, Worcestershire sauce, and sherry all at once when starting the recipe.
I cannot stress enough the importance and convenience of an immersion blender. It totally saves on the hassle and heated mess of transferring the soup, in batches, to a blender. Every homemade soup lover should own one.
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