Description
A rich and savory Instant Pot soup made with fresh mushrooms, ready in under 30 minutes.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.5 pounds fresh mushrooms, sliced
- 4 cups chicken broth
- 0.5 cup sherry
- 1.5 teaspoons dried thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, or more to taste
- 0.5 teaspoon ground black pepper, or more to taste
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Melt butter in the Instant Pot set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes; cancel the Sauté function.
- Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes.
- Allow 10 to 15 minutes for pressure to build. Release the pressure using the natural-release method for about 10 minutes, then use quick-release for remaining pressure.
- Select the Sauté function again and bring soup to a light simmer.
- Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly until thickened, about 2 to 3 minutes. Season with salt and pepper if needed.
Notes
For a lighter version, replace half the cream with plain Greek yogurt or use lower-fat milk with a roux.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg