First, in your pressure cooker, combine the mushrooms, diced onions, garlic, broth, salt, pepper, thyme, and bay leaves.
1 pound fresh mushrooms, 1 white onion, 1 garlic clove, 2 cups low sodium vegetable broth, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon dried thyme, 2 bay leaves
Next, set the cooker to Manual/High Pressure and cook the ingredients for 4-minutes.
After that, preform a controlled release and carefully remove the bay leaves.
Now, in a small bowl or large measuring cup, stir together the half and half and cornstarch.
1 cup half and half, 2 to 3 tablespoons cornstarch
Then, set the pressure cooker to Saute and pour the cornstarch mixture into the mushroom soup.
Last, stir the soup and set it simmer until thickens. Turn off the cooker and serve the soup.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1-cup.Our easy mushroom soup can be stored in your fridge in a sealed container for up to 3-days.