Instant Pot Mushroom Soup Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (17)
- 8 oz white mushroom diced
- 6 oz brown mushroom diced
- 2 oz onion chopped
- 0.5 oz shallot chopped
- 1 tbsp olive oil divided
- 1/2 tbsp unsalted butter
- 1 tsp thyme
- 2 tbsp white wine
- 2 cup unsalted chicken broth
- 1/2 cup milk
- 1/2 tsp brown gravy mix
- 1/4 tsp salt
- 1 bay leaf
- 2 tbsp heavy cream
- 2 oz French baguette
- 1/4 tsp ground pepper
- 1 tbsp parsley chopped
INSTRUCTIONS
Turn on the Sauté Mode, then add 1/2 tbsp olive oil, 1/2 tbsp unsalted butter, 1 tsp thyme, 2 oz onion, and 0.5 oz shallot to the pot. Stir-fry for 3 minutes.
Add in 6 oz brown mushroom and 8 oz white mushroom and cook for about 10 minutes until all the juice has evaporated and the mushrooms turn brown. Pour in 2 tbsp white wine and stir occasionally for another minute.
Transfer half of the stir-fried mushrooms to a plate.
Add 2 cup unsalted chicken broth, 1/2 cup milk, 1/2 tsp brown gravy mix, 1/4 tsp salt, and 1 bay leaf to the pot. Cook in Meat Stew Mode for 10 minutes.
Release the steam naturally and remove the bay leaves.
Add in 2 tbsp heavy cream. Blend the soup with a hand blender until smooth.
Bake 2 oz baguette in the oven at 400°F for 3 minutes or until golden brown.
Transfer the soup to a small bowl. Garnish with stir-fried mushrooms, the remaining 1/2 tbsp olive oil, 1/4 tsp ground pepper, and 1 tbsp parsley.
Serve with roasted baguette.
