Cream of Mushroom Soup
98% - النقاد
90% - المشاهدين
8.40
Time: 30 minutes Servings: 6
Ingredients:
3 cups of cremini mushrooms, sliced
1 cup of shiitake mushrooms, sliced
1 yellow onion, finely chopped
4 tablespoons of unsalted butter
1/3 cup of dry white wine
1 bay leaf
5 fresh sprigs of thyme
6 cups of homemade low-sodium vegetable stock
1 cup of heavy cream
Fine sea salt and freshly cracked black pepper (to taste)
Instructions:
Press the “Sauté” function on your Instant Pot and add the 4 tablespoons of butter. Once hot, add the chopped onions and cook for 5 minutes or until translucent, stirring occasionally.
Add the garlic and cook for another fragrant, stirring occasionally.
Add the chopped mushrooms and sauté for another 8 minutes, stirring occasionally.
Add the remaining ingredients except for the heavy cream. Lock the lid and cook at high pressure for 5 minutes. When the cooking is done, naturally release the pressure for 5 minutes, then quick release the remaining pressure. Carefully remove the lid.
Gently stir in the heavy cream and adjust the seasoning if necessary. Serve and enjoy!
