This soup is a quick fix and can even be used as a substitute for a cream of mushroom soup. Feel free to reduce the garlic to suit your preference.
Ingredients
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms , sliced and coarsely chopped
- 4 cloves garlic , minced
- 2 cups chicken stock
- 0.33 cups heavy whipping cream
- 0.25 cups all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon dried thyme
- ground black pepper to taste
Instructions
-
1
Melt butter in the pot of a multi-functional electric pressure cooker (such as Instant Pot) set to Saute mode. Add mushrooms and saute for 3 minutes. Add garlic and stir until fragrant. Slowly pour in chicken stock and bring to a boil while scraping any browned bits off the bottom of the pot.
-
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, mix cream and flour together in a bowl to form a slurry.
-
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour slurry into the soup; stir to combine.
-
4
Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.
Nutrition Facts
Per serving
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