Instant Pot Cream Of Mushroom Soup Recipe
Description
This Instant Pot Cream of Mushroom Soup is a delicious and creamy meal that is perfect for cool weather. It is light enough to be served as a starter, yet hearty enough to be a main dish. The mushrooms give it a rich and earthy flavor, while the cream adds a creamy texture. This soup is ready in under 20 minutes and requires minimal effort. It is sure to be a hit with your family and friends!
Prep Time
This Instant Pot Cream of Mushroom Soup can be prepared in under 10 minutes. All you need to do is gather the ingredients and chop the mushrooms and onions. Then, you can add all the ingredients to the pot and let the Instant Pot do the rest!
Cook Time
This Instant Pot Cream of Mushroom Soup takes only 8 minutes to cook. After that, you can let the soup sit for 5 minutes before serving. This will allow the flavors to develop and the soup to thicken. It's as easy as that!
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Set the Instant Pot to the sauté setting and add the olive oil. Once the pot is heated, add the onion and mushrooms and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute. Stir in the vegetable broth, flour, and cream. Add the thyme, oregano, and season with salt and pepper to taste.
3. Place the lid on the Instant Pot and set it to the manual setting for 8 minutes. Once the time is up, let the pressure release naturally for 5 minutes.
4. Carefully remove the lid and stir the soup. If it’s still too thin, you can add a little more flour and let it cook for another minute. Serve warm.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
Notes
If you don’t have an Instant Pot, you can make this soup on the stovetop. Just heat the oil in a large pot over medium heat. Add the onion and mushrooms and cook until softened. Then, add the garlic and cook for 1 minute. Stir in the vegetable broth, flour, and cream. Add the thyme, oregano, and season with salt and pepper to taste. Simmer for 15 minutes or until the soup is thickened. Serve warm.
Nutrition: Per Serving
- Calories: 313
- Fat: 25g
- Carbohydrates: 10g
- Protein: 7g
Recipe Tips
- Feel free to add other vegetables to the soup such as carrots, potatoes, or celery.
- You can also add other herbs and spices for extra flavor such as rosemary, basil, or tarragon.
- You can use any type of mushrooms you like. Try a mix of cremini, shiitake, and portobello mushrooms for a more flavorful soup.
- If you prefer a thicker soup, you can add a tablespoon of cornstarch to the pot before cooking. Let the soup cook for an additional minute.
- For a dairy-free version, replace the cream with coconut milk.
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