#shorts Mushroom Soup

Name: #shorts Mushroom Soup
Total time: 35 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 · 35 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, broth, salt and pepper.
Close the lid and pressure cook for 5 minutes, then quick release.
Blend the soup briefly with an immersion blender from one side of the pot for 30 seconds for a chunkier texture; blend longer for a creamier soup.
Stir the cornstarch mixed with 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

More recipes with

Garlic Onion Cream Mushroom Heavy cream

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app