FRENCH FRY CASSEROLE CREAM MUSHROOM SOUP RECIPES

Steps:

• Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
• Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
• Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
• Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
• When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
• Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
• Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.