Instant Pot Cream Of Mushroom Soup
Instant Pot Cream Of Mushroom Soup
- 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)
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.
- 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