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Instant Pot Caramelized Mushroom Onion Soup
Course
Dinner
Cuisine
American
Keyword
Broccoli cheese soup recipe, Instant pot soup, Onion soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
142
kcal
Author
Alida Ryder
Ingredients
4
onions
thinly sliced
¼
cup
brown sugar
500
g (1lb)
mushrooms
4
garlic cloves
1
tsp
thyme
1
tbsp
flour
½
cup
red wine
1
tbsp
Balsamic vinegar
6
cups
beef stock
1-2
tsp
salt
1
tsp
pepper
Instructions
Slice the onions thinly then cook in the Instant Pot on the saute setting for 7-10 minutes until the onions start to brown.
While the onions are browning, clean and slice the mushrooms and finely chop/crush the garlic.
Once the onions are golden brown, add the sugar and cook for another minute or two then add the mushrooms, garlic and thyme.
Allow to saute for a few minutes then stir in the flour.
Pour in the wine and Balsamic vinegar and allow to come to a simmer.
Pour in the beef stock and season generously.
Cover with the lid (make sure it's in the sealing position) then cook the soup on high pressure for 7 minutes.
Once the soup has cooked, quick release the pressure. Taste and adjust seasoning if necessary then serve with your bread of your choice.
I served the soup with cheesy toasts which worked perfectly with the delicious soup.
Nutrition
Calories:
142
kcal
|
Carbohydrates:
24
g
|
Protein:
8
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
874
mg
|
Potassium:
873
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
20
IU
|
Vitamin C:
8
mg
|
Calcium:
55
mg
|
Iron:
2
mg