Cream of Mushroom Soup
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
Servings Prep Time
4-6Servings 5minutes
Cook Time
Servings Prep Time
4-6Servings 5minutes
Cook Time
Dry ingredients
  • 1/3cup dried onion
  • 2tablespoons dried celery
  • 1teaspoon dried garlic
  • 1teaspoon sea salt
  • 2teaspoons dried thyme
  • 1tablespoon dried parsley
  • 2cups assorted dried mushrooms
For Cooking and Serving
  • 6cups chicken brothor water
  • 1/4cup dry white wineoptional
  • 1/2cup heavy cream
  1. Layer dry the ingredients in the jar in the order listed.
To Cook and Serve:
  1. 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.