Empty My Fridge
Mushroom Soup
Ingredientes
- Butter2 colheres de sopa
- Olive oil2 colheres de sopa
- Onion1
- Garlic6
- Mushroom1 ½ lb
- Thyme3 colheres de chá
- Marsala½ xícara
- Vegetable broth2 xícaras
- Salt½ colher de chá
- Black pepper · ground½ colher de chá
- Cornstarch1 colher de sopa
- Heavy cream½ xícara
- Parsley1 colher de sopa
Modo de preparo
- 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.
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