Ingredients
6
6 servings
- •2 tablespoons butter
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1.5 pounds fresh mushrooms, sliced
- •4 cups chicken broth
- •0.5 cup sherry
- •1.5 teaspoons dried thyme
- •1 teaspoon Worcestershire sauce
- •1 teaspoon salt, or more to taste
- •0.5 teaspoon ground black pepper, or more to taste
- •4 tablespoons all-purpose flour
- •1 cup heavy cream
Instructions
- Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.
- Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
- Select the Sauté function again and bring soup to a light simmer.
- Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.
Nutritional Facts
Per 6 servings
- Calories: 254
- Carbohydrate: 15g
- Fat: 19g
- Fiber: 2g
- Protein: 6g
- Sugar: 3g
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