Step 1

Chop the onions and mince the garlic.

Step 2

Slice the mushrooms, if they are whole.

Step 3

Sauté onions and garlic in olive oil till translucent.

Step 4

Add mushrooms, salt, and black pepper and stir for 5 minutes.

Step 5

Add chicken stock, bouillon powder, cayenne pepper, and thyme.

Step 6

Stir and scrape the browned bits.

Step 7

Bring to boil and simmer for 10 minutes.

Step 8

Mix in heavy cream and cream cheese.

Step 9

Cook for 5 more minutes.

Step 10

Blend with an immersion blender or pour into a regular blender.

Step 11

Put back on the stove and adjust seasoning.

Step 12

Simmer for 3- 4 minutes on low heat.

Step 13

Sauté the onions and garlic in the instant pot on sauté mode.

Step 14

Add the mushrooms, salt, and black pepper and cook for about 5 minutes, stirring often.

Step 15

Add your chicken stock, bouillon powder, cayenne pepper, and thyme.

Step 16

Set the instant pot to manual mode and set the pressure to 5 minutes. It will take a few minutes for the instant pot to come to pressure.

Step 17

When the timer goes off, quick-release by turning the steam release knob from sealing to venting.

Step 18

Switch the instant pot back to sauté mode.

Step 19

Add the heavy cream and cream cheese and stir.

Step 20

Let the soup simmer and thicken some more.

Step 21

Blend using an immersion blender or regular blender.

Step 22

Put back in the instant pot and adjust seasoning, if you wish.

Step 23

Simmer for a few more minutes and serve.