Cream of Broccoli Mushroom Soup

This recipe is a little unconventional because I didn’t measure some things. If you can cook using “best judgement” it will work out for you. I think it is delicious!

2 containers of baby bella mushrooms (made about 4-5 cups of chopped mushrooms)
3 heads of broccoli
4 cups of chicken bone broth
Decent amount of salt
1tsp thyme
1tsp sage
Loads of garlic
Black pepper to taste
Milk (maybe 1.5 to 2 cups)
1 stick butter

Stir fry the veggies in the butter until mushrooms are just starting to turn brown. Pour that into your pressure cooker (I use an instapot)

Add the remaining ingredients minus the milk to the pressure cooker and close. Pressure cook for 10 minutes. When you remove the pressure and open the lid, use an emulsifying wand to blend the soup. Then stir in milk. YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *