Mushroom Soup

Von Ministry of Curry · 45 Min.

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Zubereitung

1. Set the Instant Pot to sauté and heat the butter and olive oil.
2. Add the onion and garlic and sauté for 2 minutes.
3. Add the mushrooms and sauté for another 4 to 5 minutes.
4. Add the thyme, marsala wine, broth, salt and pepper.
5. Close the lid and pressure cook for 5 minutes, then quick release.
6. 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.
7. Stir the cornstarch mixed in 2 tablespoons of water into the soup.
8. Stir in the heavy cream and bring to a gentle simmer.
9. Garnish with thyme and parsley.

Zusammengefasst aus dem Video von Ministry of Curry. Schau es dir für die Details an.

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