Mushroom Soup


Mushroom Soup


1 Tbsp butter
1 Tbsp canola or olive oil
1 pound mushrooms
1/3 cup diced onion
2 cloves garlic, smashed
4 cups beef/chicken broth
1/2 cup white wine (optional)
salt and pepper
2 Tbsp cornstarch
2 1/2 Tbsp water
1/4 cup whipping cream (optional)
1 tsp finely chopped fresh basil


Press the Saute button and add the butter and oil. Saute the sliced mushrooms and onions until brown and tender – a few minutes. Add the garlic and hit Cancel, stirring the garlic in as it cools.

Add the broth and wine, if using. Scrape any browned bits off the bottom of the pot into the broth, add salt and pepper to taste and close the lid. Make sure the valve is set to Sealing and press the Pressure Cook (or Manual) button and set the time for 6 minutes using the + and - buttons.

While it's cooking, make a slurry by mixing the cornstarch and water until smooth.

When it beeps that it's done, release the pressure by moving the valve from Sealing to Venting. When the pin drops, open the pot and draw in the mouth-watering aroma. Press Cancel and then the Saute button and add about half the cornstarch slurry. Bring it to a boil to thicken and if you want, add a little more, boiling after each addition. Then add the cream and basil. Taste and adjust the seasoning with more salt and pepper if you like. This is SO yummy and done in less than 20 minutes.

Instant Pot