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

• 2 Tbsp mild olive oil or other mild oil
• 1/2 large yellow onion small dice
• 1 Tbsp minced (preparred) garlic or 2 cloves fresh
• 2 Tbsp butter organic or small farm if possible
• 2 large portabella mushroom cut in thirds & slice (or 8 oz baby bellas sliced) DIVIDE IN HALF
• 1 cup drinkable Sherry (or sub white wine) Sauv. Blanc or blend - not too sweet if using wine
• 1 pint homemade chicken bone broth substitute chicken stock or mushroom stock
• 1 tsp dry thyme (if you can get fresh - use a bunch & tie with twine)
• 1 large bay leaf
• 1 tsp each coarse salt & cracked pepper
• 1 pint dehydrated mushrooms - any kind (substitute for 1 lb sliced fresh mushrooms)
• 1 cup half & half organic or small farm if possible
• AFTER COOKING IS DONE:
• 1/2 cup heavy cream organic or small farm if possible HEAT in microwave to warm
• 1/2 cup corn starch
• 1/2 cup cold water

Course Lunch, Soup, Starter Cuisine American Prep Time 15 minutes Cook Time 45 minutes total Servings sevings Ingredients 2 Tbsp mild olive oil or other mild oil 1/2 large yellow onion small dice 1 Tbsp minced (preparred) garlic or 2 cloves fresh 2 Tbsp butter organic or small farm if possible 2 large portabella mushroom cut in thirds & slice (or 8 oz baby bellas sliced) DIVIDE IN HALF 1 cup drinkable Sherry (or sub white wine) Sauv. Blanc or blend - not too sweet if using wine 1 pint homemade chicken bone broth substitute chicken stock or mushroom stock 1 tsp dry thyme (if you can get fresh - use a bunch & tie with twine) 1 large bay leaf 1 tsp each coarse salt & cracked pepper 1 pint dehydrated mushrooms - any kind (substitute for 1 lb sliced fresh mushrooms) 1 cup half & half organic or small farm if possible AFTER COOKING IS DONE: 1/2 cup heavy cream organic or small farm if possible HEAT in microwave to warm 1/2 cup corn starch 1/2 cup cold water

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!