Instant Pot Mushroom Soup
A richly flavored Instant Pot mushroom soup made with porcini mushrooms, fresh mushrooms, herbs, and Marsala.
Servings: 7 servings
Equipment
- Fine Sieve (for straining the mushrooms)
Ingredients
- 4 cups water
- 1 ounce dried porcini mushrooms (about 1¼ cups)
- 2 tablespoons olive oil
- 1½ cups sliced shallots
- 1 medium garlic clove, minced
- ¾ cup dry Marsala or sherry
- 16 ounces mushrooms (assorted- cremini, portobello, shiitake, button), sliced
- 2 teaspoons dried thyme
- 1 teaspoon granulated white sugar
- ½ teaspoon freshly ground black pepper
- 2 tablespoons low sodium soy sauce, divided
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ cup chopped fresh parsley
Instructions
- Pour 4 cups boiling water over the dried mushrooms. Cover and let stand 10 minutes. Strain the mushrooms and liquid through a sieve lined with paper towels into a medium bowl, reserving the liquid. Slice the mushrooms, if needed.
- Select the SAUTE setting in your Instant Pot. Select the MEDIUM temperature setting, and allow to pre-heat. Add the oil to the cooker. Add the shallots and garlic to the hot oil; cook, stirring occasionally, until the shallots are beginning to brown richly, about 5 minutes. Add the Marsala; bring to a boil, and cook 1 minute.
- Press CANCEL. Stir in the 16 ounces of assorted mushrooms, thyme, sugar, pepper, porcini mushrooms, reserved mushroom liquid and 1 tablespoon of the soy sauce. Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the VENTING position. Select the SLOW COOK setting. Select the HIGH temperature setting for 4 hours, and cook until the vegetables are very tender and the flavors blend.
- Remove the lid from the cooker. Stir in the vinegar, salt and remaining 1 tablespoon of soy sauce. Serve topped with the parsley.
Notes
- To make this soup gluten free, use Tamari in place of soy sauce.
- Use a mix of mushrooms for best flavor.
- Don’t skip the porcini soaking liquid—it adds depth.
- Add a splash of cream at the end if you’d like it richer.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 352mg | Potassium: 500mg | Fiber: 3g | Sugar: 9g | Vitamin A: 194IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg