Recipe Details
Ingredients
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3tablespoonsunsalted butter
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1poundcremini mushrooms, sliced and coarsely chopped
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4clovesgarlic, minced
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2cupschicken stock
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⅓cupheavy whipping cream
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¼cupall-purpose flour
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1teaspoongarlic salt
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1teaspoondried thyme
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ground black pepper to taste
Cooking Directions
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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.
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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.
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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.
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Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories227 | |
% Daily Value * | |
Total Fat 16g |
21% |
Saturated Fat 10g |
51% |
Cholesterol 53mg |
18% |
Sodium 1088mg |
47% |
Total Carbohydrate 12g |
5% |
Dietary Fiber 3g |
11% |
Total Sugars 1g |
|
Protein 7g |
14% |
Vitamin C 1mg |
1% |
Calcium 31mg |
2% |
Iron 2mg |
10% |
Potassium 46mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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