Creamy Mushroom and Ham Soup
Print Recipe
Creamy Mushroom and Ham Soup
Ingredients
- 2 tbsp Butter
- 1 small White Onion finely chopped
- 2 cloves garlic minced
- 500 g Mushrooms sliced
- 100 g ham sliced into bits
- 4 1/2 cups Chicken Broth
- 1/2 cup apple cider vinegar
- 1 1/2 tsp Dried Thyme
- 1 tsp worcestershire sauce
- 1 tsp Salt or more to taste
- 1/2 tsp Ground Black Pepper or more to taste
- 4 tbsp All-Purpose Flour
- 1 cup All-Purpose Flour
Ingredients
- 2 tbsp Butter
- 1 small White Onion finely chopped
- 2 cloves garlic minced
- 500 g Mushrooms sliced
- 100 g ham sliced into bits
- 4 1/2 cups Chicken Broth
- 1/2 cup apple cider vinegar
- 1 1/2 tsp Dried Thyme
- 1 tsp worcestershire sauce
- 1 tsp Salt or more to taste
- 1/2 tsp Ground Black Pepper or more to taste
- 4 tbsp All-Purpose Flour
- 1 cup All-Purpose Flour
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Instructions
Press [SAUTE] function on the Instant Pot. Once HOT appears on screen, heat butter until melted. Saute onion and then the garlic until soft. Add dried thyme and ham; saute until lightly browned. Stir in mushroom and let it absorb the flavors. Add flour and mix for 1 minute.
Stir chicken broth, vinegar, Worcestershire sauce, salt, and pepper into the pot, scraping the bottom to remove bits that have stuck. Completely dissolve the flour. Close the lid and turn the pressure valve into SEALING. Select [PRESSURE COOK] and set pressure level to [HIGH]. Adjust time using [+] and [-] buttons to 5 minutes.
Release pressure using the natural-release.
Select [SAUTE] function again to bring the soup to a light simmer. Slowly add cream to the simmering soup, whisking constantly until thickened. Turn Instant Pot off. Season soup with additional salt and pepper if desired.
