Cream of Mushroom Soup
Cream of Mushroom Soup is a perfect winter delight with a crusty roll. It is creamy , gluten free and easy to put together in the Instant Pot. Makes an amazing dinner soup.
Servings: 4
Calories: 139kcal
Standard 1 cup measures 240 ml
Equipment
- Instant Pot 6 qt or Dutch Oven
Ingredients
- 2 tsp Oil
- 1 cup Red Onion Sliced
- 3 cup Button Mushroom sliced
- ½ tsp Dried Rosemary
- 1 tsp Garlic powder
- ½ tsp Onion powder
- 1 tsp Black Pepper Powder
- ½ tsp Dried Thyme
- 1 tsp Salt
- 3 cup Water or Vegetable Stock
- ¾ cup Heavy Cream
- 2 tbsp Cornstarch Mix with ¼ cup water to form a slurry
Instructions
- Switch on the Instant Pot in saute mode. Add in 2 tsp of oil. Once it's hot add in 1 cup of sliced red onions.
- Saute for a min and then add in 3 cups of sliced button mushrooms.
- Saute for another 3 mins.
- Add in dried rosemary, Garlic powder, Onion powder, Black pepper powder, dried thyme powder, and salt. Combine everything.
- Add in 3 cups of Water or Vegetable stock. combine everything and deglaze the Instant Pot.
- Close the Instant Pot and set 5 mins in high pressure. Let the pressure release naturally and then open the Instant Pot.
- Using an immersion blender blend to a creamy soupy consistency.
- Add in ¾ cups of heavy cream. Combine everything. Let the soup simmer for a few more minutes.
- Add in corn starch slurry. Combine 2 tbsp of corn starch with ¼ cup of water and add to the soup. Cook for another few minutes till the soup thickens and then switch off the Instant Pot.
- Garnish the soup with fresh thyme and serve hot.
Video
Nutrition
Calories: 139kcal | Carbohydrates: 9.4g | Protein: 2.5g | Fat: 10.7g | Saturated Fat: 5.5g | Cholesterol: 31mg | Sodium: 605mg | Potassium: 74mg | Fiber: 1.4g | Sugar: 1.5g | Calcium: 33mg | Iron: 1mg
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