INSTANT POT MUSHROOM SOUP ENJOY DAN;

                INSTANT POT MUSHROOM SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

4-cups (your choice mushrooms (cremini, button, portabella) quartered

1/2-cup dried shiitake mushrooms

5 garlic cloves, smashed

1/2-cup parsley leaves, leaves and stems chopped

3 tablespoon olive oil

4 cup beef broth

1-jalapeno, blackened and chopped

3-springs, fresh thyme

1/2-teaspoon dried mint

1-teaspoon dried EACH marjoram, paprika

1-tablespoo balsamic vinegar

1-bunch scallions, bias cur into 1/4-inch pieces white part only

CASHEW CREAM:

1/3-cup raw cashews

1/2-cup mushroom stock

1.   In a blender blend mixture until smooth.

DIRECTIONS:

1.   Place shiitake mushroom in bowl and pour hot water over them.

2.   Let sit in hat water for 30 minutes, (reserve mushroom water)

3.   Plug in Instant Pot and select SAUTE function.

4.   Ad olive oil to the insert and hot sauté onion for 4 minutes.

5.   Toss in splash of salt.

6.   Remove soaking mushrooms and cup into bit-size pieces.

7.   Add all mushroom to the insert stirring occasionally for 5 minutes.

8.   Add garlic, parsley and jalapeno and cook 1 minute.

9.   Add all the spices followed by the vinegar and cook 1 minute longer.

10  Add the broth to the pot and stir to combine well.

11  Press KEEP WARM/CANCEL button to stop the SAUTE.

12  Place lid on INSANT POT and lock the lid.

13  Seal the steam release handle.

14  Press the STOP button to switch to cooking mode.

15  Use the PRESUE COOK button to cook for 20 minutes.

16  Let the soup remain in the KEP WARM mode for10 minutes.

17  Serve with cashew cream and scallions:

ENJOY DAN;                                             BON-APPETITE!!