Cream of Mushroom soup is one of my favorite soups. In the video below, I show step by step instructions on how to make this delicious soup from scratch.
Turn your instant pot on saute mode.
After your pot reads hot add 6 tbsp. of unsalted butter
Add 1 large diced onion and saute for 3 to 4 minutes
Add 4 cloves of minced garlic and saute for 1 minute
1 1/2 lbs to 2 lbs. of Baby Bella mushrooms
Add 3 tsp. ground thyme
Add 1 to 2 tsp of grape seed oil
Saute mushrooms for 3 or 4 minutes (until mushrooms have cooked down.
Add 6 tbsp of all purpose flour (or gluten free flour) and mix well
Add 4 cups of organic low sodium chicken broth
Add 1/2 cup red cooking wine
Add 2 crushed beef bouillon cubes (mix)
Add 1 dash of salt
Add black pepper (about 1 tsp)
Turn off instant pot
Turn instant pot on pressure cook (or manual) for 4 minutes
Put your lid on and make sure the valve is on sealed
Allow your pot to self release for 4 minutes and then do a quick release
Add 1 cup of heavy whipping cream
Add 1 to 2 tsp of parsley
Stir for 1 to 2 minutes
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The Instant Pot I used in the video can be found here:
The 8 quart instant pot can be found here:
Steam Release Accessory