Mushroom Soup

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large yellow onion (diced)
• 6 garlic cloves (minced)
• 1.5 lbs mushrooms (baby bella and white) (thinly sliced )
• 2 teaspoons fresh thyme (chopped)
• 1/2 cup marsala wine (** see notes )
• 2 cups low sodium vegetable broth (2 teaspoons better than bouillon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon cornstarch (mixed in 2 tablespoons of water)
• 1/2 cup heavy cream
• 1 teaspoon thyme
• 1 tablespoon parsley

Instructions

1. 1

   Set Instant Pot to saute mode and heat butter and olive oil.

2. 2

   Add onions and garlic and saute for 2 minutes.

3. 3

   Add mushrooms and saute for an additional 4 to 5 minutes.

4. 4

   Add thyme, marsala wine, broth, salt, and pepper.

5. 5

   Close the Instant Pot lid and Pressure cook for 5 minutes. Quick release.

6. 6

   Using an immersion blender blend the soup from just one side of the pot for 30 seconds. This will give you a chunkier texture and pieces of mushrooms. You can blend more if you like for a creamier texture.

7. 7

   Mix cornstarch in 2 tablespoons of water and stir in the soup.

8. 8

   Stir in heavy cream and bring to a gentle simmer.

9. 9

   Garnish with thyme and parsley. Serve with crusty bread.

10. 10

    --- Stovetop Recipe ---

11. 11

    Heat oil and butter in a heavy bottom pot or a dutch oven. Follow steps 2, 3, and 4 above.

12. 12

    Cook covered on medium heat for 15 minutes. Follow steps 6 through 9