Name: Mushroom Bisque
Ingredients: 1 8 oz pack of mushrooms (I usually use whole mushrooms but they were all out this time); 1/2 small onion; 1 potato peeled and diced; 2 TBS butter; 1 TBS chicken granuels; 1/4 C heavy Cream; 8 C Water (divided

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lighter cream of mushroom soup. Super fast and delicious one of my go to weekday dinners at Rae Gun Ramblings

Until a few years ago I was a mushroom hater. But after one fantastic mushroom risotto I can’t get enough. We love this quick and easy recipe for cream of mushroom soup. It’s pretty light since the cream is really minimal but it’s super tasty and greatfor a weeknight meal.

Recipe Cream of Mushroom Soup

Ingredients

1 8 oz pack of mushrooms (I usually use whole mushrooms but they were all out this time)
1/2 small onion
1 potato peeled and diced
2 TBS butter
1 TBS chicken granuels
1/4 C heavy Cream

What to Do

Chop mushrooms, onion and potato
Saute with the butter in pot big enough for the whole recipe.
Add 4 C hot water bring to a boil and add chicken granuels
Blend with immersion blender (or you could use a regular blender)
Add another 4 C water
Add cream and stir
Season to taste with salt and pepper

So easy right? It goes perfectly with Cheesey Jalapeno Rolls.

I know it’s really basic but it’s good old comfort food perfect for when you don’t know what you feel like.

Instant Pot Make Cream of Mushroom Soup Directions

Its super easy to make this simple mushroom soup in an electric pressure cooker. It comes together quickly and is so good.

Set the pot to saute add the butter onions and mushrooms. Saute for a few minutes. Add the granules or better than bouillon and 4 C water and cook on high pressure for 6 minutes with a 3 minute NPR.

Blend up the contents of the instant pot.

Add the cream and stir. You use less water in the Instant pot method because you don’t lose any in the cooking process.

Mushroom Bisque

Course Soup

Ingredients

1 8 oz pack of mushrooms I usually use whole mushrooms but they were all out this time
1/2 small onion
1 potato peeled and diced
2 TBS butter
1 TBS chicken granuels
1/4 C heavy Cream
8 C Water (divided

Instructions

Chop mushrooms, onion and potato
Saute with the butter in pot big enough for the whole recipe.
Add 4 C hot water bring to a boil and add chicken granuels
Blend with immersion blender (or you could use a regular blender)
Add another 4 C water
Add cream and stir
Season to taste with salt and pepper

Notes

How to Make this in an Instant Pot

Set the pot to saute add the butter onions and mushrooms. Saute for a few minutes. Add the granules or better than bouillon and 4 C water and cook on high pressure for 6 minutes with a 3 minute NPR.

Blend up the contents of the instant pot.

Add the rest of the water and cream and stir.

Nutrition

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Comments

5 from 1 vote (1 rating without comment)

Recipe Cream of Mushroom Soup

Recipe Cream of Mushroom Soup

Instant Pot Make Cream of Mushroom Soup Directions