15-30 min4-6 servings6 cups chicken broth or water

Cream of Mushroom Soup

By Pamela Ellgen

4-6 Servings

15-30 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 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

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

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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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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