Well, wouldn’t you know that our family gifted ourselves an Instant Pot this holiday, so we’ve been trial-ing different recipes. And quite frankly, the thing is amazing. So when I came across a “clean eating” recipe for a healthier version of cream of mushroom soup, I knew I must modify it for our Instant Pot.
And voila. It’s brilliant…. nutty, savory, and packed with lingering flavor. Bonus: it just happens to be healthy, quick, and amazingly simple. And if you don’t have an Instant Pot, don’t fret… here’s the original recipe that takes a little bit longer but is just as wonderful. Enjoy!
- 1c cashews
- 4Tsp butter
- 1 sweet onion, chopped
- Garlic to taste, minced
- 1lb mushrooms, chopped
- 1/4tsp thyme
- 3c vegetable or chicken broth
- Salt & pep to taste
Put cashews in a bowl and cover with water to soak for at least 4 hours (or overnight). Drain and rinse.
In an Instant Pot, set to sauté for 10 minutes. Melt butter, add onion, garlic and mushrooms. Sauté and season with thyme and salt, stirring occasionally.
Add broth and seal pot. Set to Pressure Cook for 8 minutes. When finished, release pressure and puree with an immersion blender. Season to taste with S&P.
What? Don’t have an immersion blender? Drop what you’re doing, and order one. Now. Happy New Year to you!
Looking for more healthy soup recipes to snuggle into? Here’s another one of our most recent posts… a beautiful Beet Soup.