This guava pie will give you a taste of the tropics. It is sweet, flavorful, and ideal for dessert because it is spiced with nutmeg and cinnamon.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, sliced and coarsely chopped
- 4 cloves garlic, minced
- 2 cups chicken stock
- ⅓ cup heavy whipping cream
- ¼ cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon dried thyme
- ground black pepper to taste
Instructions
- Melt butter in the pot of a multi-functional electric pressure cooker (such as Instant Pot) set to Saute mode. Add mushrooms and saute for 3 minutes. Add garlic and stir until fragrant. Slowly pour in chicken stock and bring to a boil while scraping any browned bits off the bottom of the pot.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, mix cream and flour together in a bowl to form a slurry.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Pour slurry into the soup; stir to combine.
- Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 1088 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The soup was wonderfully chunky, and umami flavored forward! Adding more chicken stock to the leftovers will spread out for additional meals/soup course. For me the ratio of flour to heavy cream was off. The consistency was more of a paste rather than a slurry. After adding a tablespoon of the flour/cream mixture It had lumps. So, I whisked and whisked out the lumps and made a cornstarch and water slurry to save the soup. Also, I sauteed the soup a bit longer than I should have, and some mushrooms stuck to the bottom of the Instapot. So, to save the day a second time I deglazed the pot with brandy and voila a beautiful soup!
Simple and yum.