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Super cheesy jalapeno three cheese samosa are sure to become a favourite because who can resist gooey stringy cheese stuffed in crispy samosa wrappers! These vegetarian samosas have a filling of mozzarella, cream cheese, smoked cheddar and jalapenos and folding them is really easy too. 

Healthy Cream of Mushroom Soup

Healthy cream of mushroom soup is made in the pressure cooker without any weird ingredients. Its light, super creamy and gets its creaminess from a secret ingredient!
Course Soups
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 142kcal
Author Richa


  • 1 teaspoon Olive Oil
  • 2 cloves Garlic
  • 1 Bay Leaf
  • 8-10 Peppercorns
  • 1 large Potato roughly chopped
  • 300 grams Mushrooms (oyster + button) cleaned and roughly chopped
  • 1 cup Water
  • 1 cup Milk
  • Salt to taste
  • Olive oil for topping


  • Stovetop Method: In a pot, add olive oil, garlic, bay leaf and peppercorns. Cook till fragrant and add the mushrooms, potatoes, water and salt. Bring this to a boil and cover and let this simmer for 15 minutes till the potatoes are tender
  • Pressure Cooker Method: In a pressure cooker, add olive oil, garlic, bay leaf and peppercorns. Cook till fragrant and add the mushrooms, potatoes, water and salt. Pressure cook for 10 minutes (approx 3 whistles) till the potatoes are tender.
  • Once cool, remove the bay leaf and blend the rest with a stick blender till smooth (I like it slightly chunky but you can adjust the consistency to your taste). Add the milk, adjust seasoning and bring it to a quick boil. Switch off the flame.
  • Top each bowl of soup with a dash of olive oil or cream and serve with crusty bread.



  1. Mushrooms can be combined with some wonderful flavors - add some lemon zest, or sprinkle with a pinch of truffle salt. Or better still, stir fry some chopped mushrooms and mix in just before serving
  2. If you want to turn this into a one pot cream of mushroom soup, once everything is pressure cooked, remove the bay leaf and use a stick blender to blend the ingredients till they are smooth and creamy. Then you just add the milk, adjust the seasoning and bring it to a quick boil. 
  3. The potatoes add volume, depth and creaminess while reducing the amount of fat that goes into the recipe. We use this instead of cream in this recipe. 


Calories: 142kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 724mg | Fiber: 3g | Sugar: 7g | Vitamin A: 132IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 1mg