Carol’s Cream of Mushroom Soup: Classic Recipe

Philadelphia Life Magazine presents this signature preparation of Carol’s Cream of Mushroom Soup. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• 1 pound fresh mushrooms
• 1/3 cup celery, chopped
• 1/3 cup onion, chopped
• 6 tablespoons butter, divided
• Few sprigs fresh parsley
• 2 carrots, cut in half
• 2 cups chicken stock or 2 packets chicken-flavored instant broth dissolved in 2 cups water
• 2 tablespoons flour
• 2 cups light cream
• 1 teaspoon salt
• 2 tablespoons white wine
• Dash paprika and nutmeg
• Chives

Step-by-Step Instructions

1. 1. **Prep & Sauté:** Press the **Sauté** button on your Instant Pot (set to Normal/Medium). Add cooking oil and sear your meat/aromatics for 4-5 minutes until browned.
2. 2. **Deglaze (Crucial to Prevent ‘Burn’ Error):** Pour in 1/2 cup of broth or cooking liquid. Use a wooden spoon to scrape up all browned bits (fond) stuck to the bottom of the inner pot.
3. 3. **Layer Ingredients:** Add remaining ingredients and at least 1 cup of thin liquid. *(Note: Reserve dairy and thickeners for after cooking)*
4. 4. **Pressure Cook:** Secure the lid and turn the steam release valve to **Sealing**. Select **Pressure Cook / Manual (High)** and set the timer for **29 minutes**.
5. 5. **Pressure Release:** When the timer beeps, perform a **10 to 15-Minute Natural Pressure Release (NPR), then Quick Release remaining steam**.
6. 6. **Finish & Thicken:** Unlock the lid. Press **Sauté** again. Stir in reserved cream/cheese and cornstarch slurry. Simmer for 2-3 minutes until rich and thickened to your desired texture.