Mushroom Soup

Name: Mushroom Soup
Total time: 45 min
Ingredients: 2 tbsp Butter; 2 tbsp Olive oil; 1 Onion; 6 Garlic; 1 ½ lb Mushroom; 3 tsp Thyme; ½ cups Marsala; 2 cups Vegetable broth; ½ tsp Salt; ½ tsp Black pepper, ground; 1 tbsp Cornstarch; ½ cups Heavy cream; 1 tbsp Parsley

By Ministry of Curry · 45 min

Ingredients

Butter2 tbsp
Olive oil2 tbsp
Onion1
Garlic6
Mushroom1 ½ lb
Thyme3 tsp
Marsala½ cups
Vegetable broth2 cups
Salt½ tsp
Black pepper · ground½ tsp
Cornstarch1 tbsp
Heavy cream½ cups
Parsley1 tbsp

Instructions

Set the Instant Pot to sauté and heat the butter and olive oil.
Add the onion and garlic and sauté for 2 minutes.
Add the mushrooms and sauté for another 4 to 5 minutes.
Add the thyme, marsala wine, broth, salt and pepper.
Close the lid and pressure cook for 5 minutes, then quick release.
Blend the soup from one side of the pot with an immersion blender for 30 seconds for a chunkier texture; blend longer for a creamier one.
Stir the cornstarch mixed in 2 tablespoons of water into the soup.
Stir in the heavy cream and bring to a gentle simmer.
Garnish with thyme and parsley.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

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