Mushrooms are one of my go-to replacements for meat because they’re just loaded with umami flavors and they have a nice meaty texture. Dried thyme and parsley add further dimensions of flavor to this comforting soup.
Jar size: 3 cups
Layer dry the ingredients in the jar in the order listed.
To Cook and Serve:
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of chicken broth or water and the white wine, if using. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 10 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Stir in the heavy cream.
Ingredient Tip: I prefer wild mushrooms and a blend of shiitake and some porcini. Go easy on the porcini, though, because the flavor can be really intense. To make this dish vegetarian, substitute the chicken broth with water.