Description
This rich and creamy mushroom soup is not only comforting on a cold day, it’s ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ pounds fresh mushrooms, sliced
- 4 cups chicken broth
- ½ cup sherry
- 1 ½ teaspoons dried thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.
- Stir chicken broth
- sherry
- thyme
- Worcestershire sauce
- salt
- and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
- Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup
- whisking constantly until thickened
- 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6