Instant Pot Mushroom Soup
Ingredients
The soup base
-
2
Tbsp
Olive Oil
-
3
Tbsp
Butter
-
2
Leeks
chopped (the white and light green parts)
-
1
small
Onion, diced
-
5
cloves
Garlic, pressed or finely minced
-
2
lbs
Mushrooms, chopped (use a mix of portobello, shiitake, crimini)
-
1 ½
tsp
Kosher Salt (or 1 tsp table salt)
-
½
tsp
Pepper
-
1 ½
tsp
Fresh Thyme Leaves
-
½
cup
Cooking Sherry (or dry white wine)
-
6
cups
Chicken Broth, low sodium (or a good mushroom broth)
To finish
-
6
Tbsp
Flour
-
1
cup
Heavy Cream (more if needed)
-
as needed
Fresh Parsley, as garnish
Instructions
- Prepare all vegetables and ingredients before starting.
- Use the Sauté setting on the Instant Pot, add olive oil and butter, then leeks and onion, cooking until tender.
- Stir in the garlic.
- Add mushrooms, salt, pepper, and thyme, cooking until mushrooms release their liquid.
- Stir in sherry or wine, scraping the bottom of the pot.
- Pour in the broth and stir, then seal the pot and set to Pressure Cook for 5 minutes.
- After cooking, let the pot sit for 15 minutes for natural release, then do a quick release.
- Stir the soup gently once the pressure is released.
- Whisk together flour and heavy cream, then add to the soup while simmering to thicken.
- Blend some of the soup with an immersion blender for desired texture.
- Garnish with cream and fresh parsley before serving.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
207
Total fat
15g
Total carbohydrates
18g
Total protein
4g
Sodium
800mg
Cholesterol
50mg
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