Creamy Mushroom Soup

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There is fungus a-mung-us for sure today! I LOVE Mushrooms. I think they are an ingredient that people are passionate about, either way… you know you either love or hate them (Like cilantro, right?)

I have recently been dehydrating “stuff” with my new air fryer (it has a dehydrate function) & mushroom were one of those “stuffs” I experimented with! I was able to get three 8 oz boxes of fresh mushrooms down to a pint sized jar for storing.  I used one jar for the recipe I did here.

I am working really hard to try (key word, I don’t always succeed) to not make such big batches of food because it’s just G.R. & I … we only need leftovers for a meal or two, not a week! So, for this soup we did eat it for two meals & then there was still a little left — I worked a ‘little magic’ on it & it became a delicious mushroom gravy for a steak the next night. Creativity is a great asset to have in your culinary toolbox.

Have you ever taken leftovers & gotten creative with them? How? Would you make it again (as the primary recipe next time)?

 

Print Recipe

Print Recipe
Creamy Mushroom Soup
Course Lunch, Soup, Starter
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes total
Servings
sevings
Ingredients
Course Lunch, Soup, Starter
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes total
Servings
sevings
Ingredients
Instructions
  1. Get all ingredients ready (mise en place) and get out your Instant Pot (or pressure cooker)
  2. Add oil, onion & garlic to pressure cooker on saute function. Saute for about 3-4 minutes.
  3. Add butter & portabella mushrooms. Saute to brown. (optional -- remove a few for garnish when serving)
  4. Add Sherry (or wine) and simmer until almost evaporated (maybe 1/2 cup left.
  5. Turn off Instant Pot.
  6. Add both, herbs, salt & pepper, dehydrated mushrooms, half & half
  7. Put lid on & push soup button for 20 minutes (or cook on high pressure in the sealing position for 15 minutes). Allow to depressurize naturally for 10 minutes & then turn off.
  8. (OPTIONAL STEP) This is truly based on preference --- Remove half of soup & blend (or use a immersion blender to partially puree. IF you prefer all bigger chunks, you do not need this step
  9. Push saute button again. Whisk in cream.
  10. Add corn starch to cold water & stir to smooth
  11. When soup begins to simmer stir in cornstarch slurry slowly. You can judge thickness and stop at any point where you are happy or add it all.
Recipe Notes

NOTE: There are different ways to approach this soup, this is only ONE way. It worked well for the Instant Pot but I have had great (& tasty) success with other approaches so after making it once, you may feel like experimenting... I say Go For IT!

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