Creamy Wild Mushroom Soup | Instant Pot Recipe
Are you craving a creamy and flavorful soup? This Creamy Wild Mushroom Soup recipe is a game-changer! Made with fresh cremini and white button mushrooms, onions, celery, leeks, garlic, and thyme, this soup is sure to impress. The mushrooms are browned to perfection and then sautéed with aromatic vegetables before being cooked in the Instant Pot. The addition of white wine adds a depth of flavor, while the chicken broth provides the perfect savory base. After pressure cooking, the soup is blended until smooth and creamy. Adding roasted oyster mushrooms at the end gives the soup a delightful texture. Finish it off with a splash of cream and chopped parsley, and you have a bowl of comfort that the whole family will enjoy. This Creamy Wild Mushroom Soup recipe is a must-try. Get the detailed instructions and measurements from the recipe in our new cookbook, Elevated.
Ingredients:
- Olive oil
- Cremini mushrooms
- White button mushrooms
- Onion
- Celery
- Leek
- Garlic
- White wine
- Salt
- Pepper
- Bay leaves
- Fresh thyme
- Chicken broth
- Oyster mushrooms
- Dried thyme
- Kosher salt
- Whipping cream
- Italian parsley
Cooking steps:
- Heat olive oil in the Instant Pot and brown the quartered mushrooms.
- Remove the mushrooms from the pot and add more olive oil.
- Sauté onions, celery, and leeks for 5-7 minutes.
- Add garlic and cook for another 30 seconds.
- Deglaze the pot with white wine and cook for 2 minutes.
- Season with salt and pepper.
- Add bay leaves, fresh thyme, and the cooked mushrooms back to the pot.
- Pour in chicken broth.
- Close and lock the lid of the Instant Pot and pressure cook on high for 10 minutes.
- Meanwhile, season and roast the oyster mushrooms in the airfryer or oven.
- Blend the soup until smooth.
- Turn on sauté mode, add salt and pepper to taste.
- Add the roasted mushrooms and cream.
- Stir in chopped Italian parsley.
- Serve hot, garnished with parsley.
