My preferred breakfast muffin is this applesauce variety. My mother passed along this recipe, which I modified slightly to include bran and flax. For a bit of sweetness, include some raisins.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ pounds fresh mushrooms, sliced
- 4 cups chicken broth
- ½ cup sherry
- 1 ½ teaspoons dried thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.
- Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release the pressure using the natural-release method according to the manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
- Select the Sauté function again and bring soup to a light simmer.
- Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.
- Use vegetable broth instead of chicken broth to make it vegetarian.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 1341 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and easy. I used baby bella mushrooms, but didn’t have quite enough so I added some “Dried Gourmet Mix Mushrooms” from Costco (which I reconstituted). I did not have sherry, so I used what wine I had–a nice Riesling. The soup was wonderful. I would make it the same way again. I am curious to see how it freezes (due to the cream base).
This soup is rich and delicious. The first time I made the soup I used vegetable stock. The next time I tried using no salt added chicken broth and was not pleased with the results. Some salt is necessary for a great broth. I added some salt to the soup once it was finished cooking. Much better. I didn’t have any thyme so I used fresh home grown rosemary. I didn’t have sherry so I used my homemade Cabernet sauvignon. I also added a good pinch of ground coriander to the soup. So good!
Definitely a keeper recipe. The only change I’ve made is vegetables stock instead of chicken. My husband and friends make frequent requests!
Would not use as much thyme next time, overpowered the flavor of the soup. Great soup otherwise.
First time finally making mushroom soup. It was 10/10. Only substitute I made was sherry to red wine. I wasn’t going to buy sherry for 1 recipe. Saved this to my cookbook app!!
Made this today with mushrooms that needed to be cooked! Added truffle oil at end, it adds that special something.
I made this soup. I didn’t have any Sherry so I googled it and said for half a Cup Sherry use 1/4 cup of water and 1/4c apple cider vinegar. It has a zing to it but I like vinegar. Qill definitely make it again!
really delicious! very quick & easy!! In my favourites!
This was simply delicious! I recommend substituting beef broth instead of chicken broth for a bolder flavor. I also used white wine vinegar in lieu of sherry (same quantity used) for an added tang and enhanced flavor profile.
This is so wonderful – Great depth taste of mushrooms !
I love cream of mushroom soup! Just wanted to add a few suggestions for those would wanted a more nuanced soup. Play around with any of these suggestions: Maybe 1/2 beef, 1/2 chicken broth; a tiny pinch or two of nutmeg in anything with cream; and a wonderful garnish is toasted slivered or sliced almonds. For fewer calories, fat free condensed milk, though it won’t quite have the same mouth feel as heavy cream! Have fun!
Absolutely outstanding every time, although I made a couple of adjustments/additions because I am avoiding flour. The soup is phenomenal and quite filling And creamy without flour or cream so I omitted it. I did add Gorgonzola crumbles into my vita mix blender and added a dash of white truffle oil just before serving. So quick, so easy, cleanup a breeze. And it tastes divine, 5 star quality.
Omg good. 4 stars as v thin. Added instant potatoes and addl pepper. Thanks for recipe!
I had my doubts but this soup was absolutely amazing. I omitted the sherry and only used 1 clove of garlic. Super impressed! I would note however that it is a tad on the salty side. If you’re not a fan of salt I would cut it back to a 1/2 tsp. Will definitely make this one of my soup staples!
Made this stove top instead. Cut the sherry in half and used half and half instead of heavy cream. It was still a nice flavor. I added some shredded chicken and I needed some more thickening so added some leftover mashed potatoes.
Perfectly spiced and high on the good taste.
Very good.I have celiac disease so I used gluten free flour. Would like some gluten free recipes for classic dishes. Thanks!
Easy to throw together. Very tasty and a good comfort food. I would have liked it a little creamier. Nonetheless, it was all eaten in one sitting.
This was so yummy. I have 6 kids and all of them loved it. Ok, one of them ate the broth and not the mushrooms.
Absolutely decadent never was a huge cream of mushroom fan but made this a month ago and again today didn’t have heavy cream so used half and half absolutely delicious- everyone that tries it goes nuts and it’s sooo easy LOL but that’s our secret!! Enjoy!!
Loved this recipe. I agree with others who commented that it needed just a bit more depth and rich flavor so here’s what I added. Eliminated the sherry and replaced with 1/2-1 teaspoon of good quality balsamic vinegar (be very careful as you can over do it, taste test it as you go). Also added to taste liquid aminos, a full bunch of thyme tied into a bouquet garnis, and two full cups of heavy cream. I puréed the soup in a BlendTec blender then poured back into my Instant Pot to thicken slightly, although it didn’t really need it. I served with crusty toasted buttered San Francisco sourdough slices from Arizmendi Bakery in the famous Mission District. Thank you for this recipe it’s so good I would serve this for a very high end dinner or a casual meal at home. It’s 5 star restaurant quality.