Cream of Mushroom Soup

Mushrooms are one of my go-to replacements for meat because they’re just loaded with umami flavors and they have a nice meaty texture. Dried thyme and parsley add further dimensions of flavor to this comforting soup. Jar size: 3 cups

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4-6 servings, 6 cups chicken broth or water, assorted dried mushrooms, contributed, cook 10 min, dried celery, dried garlic, dried onion, dried parsley, dried thyme, dry white wine, easy, gluten free, heavy cream, modern, optional, Pamela Ellgen, prep 5 min, pressure cook, sea salt, soup

Prep Time

5 min

Cook Time

10 min

Servings

4-6 Servings

Ingredients

1/3 cup dried onion
2 tbsp dried celery
1 tsp dried garlic
1 tsp sea salt
2 tsp dried thyme
1 tbsp dried parsley
2 cups assorted dried mushrooms
6 cups 6 cups chicken broth or water
1/4 cup dry white wine, optional
1/2 cup heavy cream

Instructions

Layer dry the ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of chicken broth or water and the white wine, if using. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 10 Minutes. Allow the steam pressure to release naturally for 10 Minutes, then release any remaining pressure manually. Stir in the heavy cream.

Notes

Ingredient Tip: I prefer wild mushrooms and a blend of shiitake and some porcini. Go easy on the porcini, though, because the flavor can be really intense. To make this dish vegetarian, substitute the chicken broth with water.

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