Servings: 8

8 oz. mushrooms (divided 4/4) 8 oz. mushrooms (divided 4/4)
4 Tbsp. "Irish" butter (divided 2/2) 4 Tbsp. "Irish" butter (divided 2/2)
6 cups vegetable broth or beef stock (I use BtB) 6 cups vegetable broth or beef stock (I use BtB)
1 leek or onion, medium sized, chopped 1 leek or onion, medium sized, chopped
½ cup heavy whipping cream ½ cup heavy whipping cream
⅓ cup skyr, plain ⅓ cup skyr, plain
salt and pepper salt and pepper

Slice or chop all of the mushrooms to bite-sized pieces.
Chop the leek/onion coarsely.
Turn IP on to Sauté and when "Hot", add half of the butter.
Add half of the mushrooms and simmer/sauté for 2 to 3 minutes without browning. Remove from insert.
Add the other half of the butter and simmer/sauté the other half of the mushrooms along with all of the onion for 2 to 3 minutes until the onion is soft.
Add about half of the stock and all of the second batch of simmered veggies (half of the mushrooms and all of the onion) to an immersion blender and process until creamy smooth.
Add the rest of the stock, the contents of the blender or food processor and the first batch of simmered mushrooms to the insert, mix well.
Put lid on, seal and select Pressure Cook and select 3 minutes.
When complete, perform QR and mix well again.
Select Sauté once more and add the cream and skyr--bring to a boil while constantly mixing/whisking,
Salt and Pepper to taste.

❤️ This is a TRADITIONAL recipe that has been in my family for 230 years. If you ask me about ingredient substitutions, at a minimum, you will not get a reply from me.--⚡Tₕₒᵣ Jₒ̈ᵣₘᵤₙdᵤᵣ⚡  ❤️ This is a TRADITIONAL recipe that has been in my family for 230 years. If you ask me about ingredient substitutions, at a minimum, you will not get a reply from me.--⚡Tₕₒᵣ Jₒ̈ᵣₘᵤₙdᵤᵣ⚡