Vanilla-Scented Rice Pudding
Cream of Mushroom Soup
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Mushrooms are one of my go-to replacements for meat because they’re just loaded with umami flavors and they have a nice meaty texture. Dried thyme and parsley add further dimensions of flavor to this comforting soup.
Jar size: 3 cups
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 Servings
|
Ingredients
Dry ingredients
- 1/3 cup dried onion
- 2 tablespoons dried celery
- 1 teaspoon dried garlic
- 1 teaspoon sea salt
- 2 teaspoons dried thyme
- 1 tablespoon dried parsley
- 2 cups assorted dried mushrooms
For Cooking and Serving
- 6 cups chicken broth or water
- 1/4 cup dry white wine optional
- 1/2 cup heavy cream
Ingredients
Dry ingredients
For Cooking and Serving
|
Instructions
Preparation:
- Layer dry the ingredients in the jar in the order listed.
To Cook and Serve:
- Place all of the jarred ingredients into the Instant Pot. Add
6 cups of chicken broth or water and the white wine, if using. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 10 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Stir in the heavy cream.
Recipe Notes
Ingredient Tip: I prefer wild mushrooms and a blend of shiitake and some porcini. Go easy on the porcini, though, because the flavor can be really intense. To make this dish vegetarian, substitute the chicken broth with water.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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