Cream of Mushroom Comfort
Y'all. I made this soup last night. There's literally no work involved if you're using your Instant Pot. It was INSANELY #delicious and has less than 100 calories per bowl. The only thing I would change is that I might sauté the onions and mushrooms with the seasonings first, for just a minute to bring out even MORE flavor. But that's literally it - it was SO GOOD!
I don't know where you are right now, but if it's anything like Dallas, you're freezing just like me. Make a yummy, #quicksoup like this to warm those bones and cut your kitchen work in half.
No, my kids didn't eat it. But WE did, and when I DO have to make 2 separate dinners, both #recipes have to be simple AF in order for me not to lose my mind halfway through. Stay warm my friends!
*See bold type next to ingredients for notes*
Recipe by: berlyskitchen.com
Instant Pot Easy Mushroom Soup
Prep Time: 10 min // Cook Time: 4 min
1 lb Mushrooms (fresh, sliced or chopped)
1 Medium Spanish or White Onion (diced) (I used a vidalia bc I love sweet onions)
1 tablespoon Garlic (minced, jarred)
2 cups Vegetable Broth (I used Low Sodium Chicken Broth)
1/2 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper
1 Teaspoon Thyme (dried)
2 large Bay Leaves
1 cup Half and Half (I used Fat Free and it worked!)
2 tablespoons of Cornstarch (or 3 if needed) (I only used 2 but I wish I had used 2.5)
1. First in your pressure cooker, combine the mushrooms, onions, garlic, broth, salt and pepper, thyme and bay leaves.
2. Next, set the cooker to Manual/ High Pressure for 4 minutes. Make sure your vent is sealed.
3. After the cook time is over, do a quick release of pressure and carefully remove the bay leaves.
4. Combine cornstarch and half and half in a small bowl.
5. Set pressure cooker to Saute function. Pour in cornstarch mixture and stir.
6. Let simmer until soup thickens and turn off.
7. Garnish with some thyme leaves and a mushroom or two. Serve with some crusty bread for the perfect comfort meal!
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