Homemade Cream of Mushroom
Homemade cream of mushroom soup recipe in Instant Pot or ninja foodi you can use to make green bean casserole or add to anything else. Made from scratch is always best and tastes amazing.
Servings: 8
Cost: 6
Equipment
- 1 pressure cooker
Ingredients
- 2 tbsp butter salted
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 onion diced
- 2 tbsp flour or more depending on thickness desired
- 8 oz mushrooms portabello, diced
- 1 tbsp garlic minced
- 2 c chicken broth or vegetable broth
- 1/2 c heavy cream or 1 c. whole milk
Instructions
- On a stovetop: Put butter into a pan over medium heat. In a pressure cooker: Set to saute and add butter.
- Add diced onions and mushrooms. Saute until mushrooms have started to brown and release a bit of liquid. Add garlic now and cook for additional minute.
- Stir in the flour so it absorbs the liquid and melted butter in the pot. This will create a sort of roux to thicken the soup.
- Once absorbed and lightly browned in color, add your broth. Whisk this together so there are no lumps (other than the mushroom pieces). Add your milk and seasonings now.
- Allow this mixture to simmer continuously on low/medium heat or saute function until it thickens to the consistency you want. Usually 3-5 minutes does it.
Video
Nutrition
Serving: 3oz | Calories: 64kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 401mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 5.5mg | Calcium: 41mg | Iron: 0.3mg