Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.