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–+ servings

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

Serving: 4g | Calories: 119kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 370mg | Potassium: 557mg | Fiber: 2g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg
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