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)?

Prep Time | 15 minutes |
Cook Time | 45 minutes total |
Servings |
sevings
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- 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
Ingredients
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- Get all ingredients ready (mise en place) and get out your Instant Pot (or pressure cooker)
- Add oil, onion & garlic to pressure cooker on saute function. Saute for about 3-4 minutes.
- Add butter & portabella mushrooms. Saute to brown. (optional -- remove a few for garnish when serving)
- Add Sherry (or wine) and simmer until almost evaporated (maybe 1/2 cup left.
- Turn off Instant Pot.
- Add both, herbs, salt & pepper, dehydrated mushrooms, half & half
- 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.
- (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
- Push saute button again. Whisk in cream.
- Add corn starch to cold water & stir to smooth
- 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.
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!