Cream of Mushroom Soup

By: Pamela Ellgen

Cream of Mushroom Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon 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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