Keto Creamy Mushroom Soup
- 5 cups chopped mushrooms
- 1/2 cup cream
- 4 new thyme sprigs
- 4 garlic cloves, minced
- 1 onion, diced
- 1 tbsp butter
- 4 cups vegetable soup broth
- Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.
- Turn on the pot’s Sauté setting. When it is hot, add the butter. Then add the onion. Cook, stirring occasionally, until they are tender, translucent, and have a little bit of browning on them for best flavor.
- Add the garlic and stir.
- Add the mushrooms, salt, pepper, and thyme leaves. Cook, stirring frequently, until mushrooms start releasing their liquid and turn a darker shade of brown (they will reduce it size, also).
- Pour in the broth and stir. Place the lid on the pressure cooker and set the steam release knob to the Sealing position.
- Cancel the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 5 minutes. The pot will take several minutes to come to pressure.
- When the cook cycle has ended, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the knob to the Venting position to do a Quick Release of the remaining pressure/steam.
- When the pin in the lid drops down, turn the pot off and open it. Gently stir the soup.
- Whisk in the cream.
- Turn on the Sauté setting and let the soup come to a simmer. Turn off the pot.
- Use an immersion blender to blend some of the soup.
- Garnish with a little cream and some fresh parsley.
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