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
- unsalted butter: 3 Tbsp
- cremini mushrooms, sliced and: 1 pound (chopped)
- garlic: 4 clove (minced)
- chicken stock: 2 cups
- heavy whipping cream: 0.33333 cup
- all-purpose flour: 0.25 cup
- garlic salt: 1 tsp
- thyme: 1 tsp (dried)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.
