Chicken Mushroom Florentine Soup

walkingonsunshinerecipes.com

Let me help you get dinner on the table fast tonight with this Instant Pot recipe for Chicken Mushroom Florentine Soup.

This Chicken Mushroom Florentine recipe has pureed white beans and a chunk of Parmesan rind that help add to its creaminess.

Ingredients

- Sundried tomatoes - Water - Cannellini beans - Heavy cream - Virgin olive oil - Red onion - Garlic - Chicken broth - White mushrooms - Parmesan cheese rind - Italian seasoning

Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.

1

 Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.

2

Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking.

3

  Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent.

4

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