Ingredients: |
Ingredients: 32oz (2 lbs) of Baby Bella (Crimini) mushrooms, sliced
1 yellow onion, chopped
1/2 stick (1/4 cup) of salted butter
1 tbsp of Sherry cooking wine
1/4 cup of flour
5 cups of mushroom or chicken broth (I used 2 tbsp of Mushroom Better Than Bouillon + 5 cups of water, which I STRONGLY suggest you use if possible but, if not, the chicken broth will do just fine!)
2 tsp of dried thyme, plus more for garnish
1/2 tbsp of crushed garlic
1 tsp of seasoned salt (make sure it’s seasoned salt)
1 cup of heavy cream
Truffle oil, a few drops for garnish (optional)
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Directions: |
Directions:- Place the butter in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting.
- Once the butter’s melted, add in all the mushrooms, coat well with the butter and let cook (while stirring occasionally) for 10 minutes. - After 5 minutes of cooking, add in the Sherry and continue to cook the mushrooms for another 5 minutes (you’ll notice they will have cooked down significantly and released a lot of liquid).
- Using a slotted spoon, reserve about 1.5 cups of the cooked mushrooms and set aside
- Add in the onions and cook for another 3 minutes and then add the flour and coat with mushrooms and onions (I suggest using a wooden spoon to do this since flour likes to stick to plastic and metal). Once combined, you’ll see that the flour will have soaked up all of the liquid
- As soon as the flour is incorporated into the mushrooms and onions, add in the mushroom (or chicken) broth, thyme and garlic. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes.
- Quick release when done
Once the lid comes off, take an immersion blender (or a regular one, but an immersion blender is SO much easier for this so you don’t have to transfer the soup to a blender and then back into the pot), blend everything (EXCEPT FOR the separately reserved mushrooms) in the pot together for about a minute until it’s pureéd. The soup will thicken up a bit from this
- Now add in the seasoned salt, the reserved mushrooms (leaving a select few still reserved for a floating garnish if desired) and then add in the heavy cream. Stir well until fully incorporated
- Ladle into bowls and top with any additional reserved mushrooms, a sprinkle of thyme and a few drops of truffle oil (if using) for garnish
- Enjoy! |
This recipe for Cream of mushroom soup is from