Ingredients

The following ingredients have 4 Servings
  • 4 onions (thinly sliced )
  • ¼ cup brown sugar
  • 500 g (1lb) mushrooms
  • 4 garlic cloves
  • 1 tsp thyme
  • 1 tbsp flour
  • ½ cup red wine
  • 1 tbsp Balsamic vinegar
  • 6 cups beef stock
  • 1-2 tsp salt
  • 1 tsp pepper

Instruction

  • Slice the onions thinly then cook in the Instant Pot on the saute setting for 7-10 minutes until the onions start to brown.
  • While the onions are browning, clean and slice the mushrooms and finely chop/crush the garlic.
  • Once the onions are golden brown, add the sugar and cook for another minute or two then add the mushrooms, garlic and thyme.
  • Allow to saute for a few minutes then stir in the flour.
  • Pour in the wine and Balsamic vinegar and allow to come to a simmer.
  • Pour in the beef stock and season generously.
  • Cover with the lid (make sure it's in the sealing position) then cook the soup on high pressure for 7 minutes.
  • Once the soup has cooked, quick release the pressure. Taste and adjust seasoning if necessary then serve with your bread of your choice.
  • I served the soup with cheesy toasts which worked perfectly with the delicious soup.