Instant Pot Cream Of Mushroom Soup

• servings: 6 servings
• total time: 29 minutes

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 tbsp of seasoned salt (make sure it’s seasoned salt)

1/2 Tsp black pepper

1 1/2 cups of heavy cream

Truffle oil, a few drops for garnish (optional)

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, pepper, 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!

Nutrition

• Serving Size: 1
• Calories: 253
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 48 mg
• Sodium: 951 g
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 5 g