Cream of Mushroom Soup/Instant Pot

Ingredients                                            

2T            Butter

2C           Leeks sliced thin

1C           Celery chopped

3/4C        Carrots diced

1T            Garlic minced

1/2t          Dried thyme

1/2t          Black pepper

3/4t          Salt

1/4t          Nutmeg

1T            AP flour

1/4C        Dry sherry

2C           Chicken broth 

2C           Sliced mushrooms

2C           Cooked chicken or turkey diced (Optional)

1/4C        Heavy cream

Garnish with scallions, parsley, and crumbled bacon

Instructions

Sauté leeks, celery, carrots, and garlic in the pot until the vegetables have softened 3-5 minutes

Add thyme, pepper, salt, nutmeg

Sauté for 30 seconds, stirring constantly.

Stir in flour and cook for 30 seconds to 1 minute.

Deglaze the pot with the wine

Stir in remaining broth and mushrooms.

Close the lid and pressure cook on High Pressure for 1 minute.

Do a 10-minute Natural Release of Pressure

Stir in cream  (add chicken or turkey optional)

Select Sauté and allow the ingredients to simmer for a few minutes.

Garnish each serving with scallions, parsley and/or crumbled bacon.