Mushrooms: one of those things that folks either love or hate. I happen to love them. Like, LOVE them. And since I am also obsessed with soup, of course I had to make my lick-the-bowl-clean Cream Of Mushroom Soup!
This soup is the stuff of giants. Just ask Super Mario. If he tried a bowl, he’d be the size of a skyscraper. It also tastes like it came from a fine dining establishment.
EVERY person who tries this soup will not only compliment you and boost your ego tenfold, but they’ll also think it took you hours to make due to how rich the flavor is, but the truth is, it’ll be on the table far quicker than the old school days of cooking this on the stove. That’s fine, though. Let them think that.
The Instant Pot does it again!
Here’s How I Made It!:
Believe it or not, it begins with an onion! Take one…
…and dice it up.
And say hello to our Baby Bella mushrooms. They are the star of our show! Make sure you slice them up if they aren’t already when you buy them.
Now to the Instant Pot, take some butter…
…and melt it until bubbly.
Add in the mushrooms and toss them in the butter so they’re all coated. Let them cook for a bit until they cook down, brown and soften.
Midway through cooking, add in some Sherry.
When done cooking the mushrooms, take a slotted spoon…
…in order to reserve some of them and set aside.
Now back to the pot, add in our onions…
…and cook for a few more minutes with the remaining mushrooms.
Now we’ll add in some flour…
..and stir until it absorbs most of the liquid in the pot.
Now comes our secret ingredient – MUSHROOM BETTER THAN BOUILLON! But don’t worry! If you can’t find it at your market or don’t feel like purchasing it by clicking here, you can totally use chicken broth!
Pour the broth to the flour-coated shrooms and onions…
…and give it a good stir.
Now we’ll add some dried thyme…
…and crushed garlic.
Stir it all together, secure the lid and cook on high pressure.
When the lid comes off, it’s time for the fun part – using your immersion blender (or regular blender, but the immersion blender is WAY easier, less messy and doesn’t require you to clean out a regular blender’s pitcher when done!)
Submerge the immersion blender in the Instant Pot so that soup goes from looking like this…
…to looking like this – a rich, creamy purée!
Let’s add in some final touches with some seasoned salt…
…and heavy cream.
Give it all a stir, watch the colors blend…
…and watch it transform before your eyes!
Now take those reserved mushrooms…
…(leaving a few behind for garnish)…
…and add them to the soup.
The reason we do this is so that the soup won’t only be a purée but ALSO have some full-bodied mushrooms in there for the perfect consistency of smooth and chunky with every slurp!
Ladle some soup into bowls…
…and top with the additionally reserved mushrooms and sprinkle some more thyme on top for garnish.
Time to take one amazing TRIP down MUSHROOM LANE!Enjoy!
- 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 cup of heavy cream
- Truffle oil, a few drops for garnish (optional)
- 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, 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
Again, if you can’t find or don’t want to purchase Mushroom Better Than Bouillon online, you can absolutely use chicken broth/Chicken Better Than Bouillon in its place and it will be just as delicious. The mushroom base just really sets it over the edge with a rich mushroom flavor is all!
Want even more mushrooms? Okay! Add in 8-16oz more if you wish! BUT if you do this, I would suggest reserving the additional mushrooms BEFORE puréeing in Step 3 otherwise the purée could be overkill. Simply add these additional in-tact mushrooms back with the other reserved shrooms in Step 7.
So why do we reserve some of the mushrooms anyway? Well, because we want the soup to have some full mushrooms to munch on while eating the soup. Otherwise it will be a full mushroom purée, which some may love, but I like a few full-bodies mushrooms to stand out in there.
If you want the soup even thicker, add in 2 tbsp of cornstarch + 2 tbsp of water to form a slurry and add it in JUST AFTER puréeing with the immersion blender but BEFORE you add in the reserved mushrooms and heavy cream. Bring the pot to a simmer using “Sauté,” let bubble for 2 minutes and then turn the pot to the “Keep Warm” position. Once the bubbles die down, THEN add in the reserved mushrooms and heavy cream.