Press Sauté on the Instant Pot and adjust until it’s on the “More” option. Add 2 Tablespoons of Butter and once it’s melted add the sliced onions and sauté until they are soft (about 2-3 mins).

Add 4 Tablespoons of butter and the sliced Mushrooms, sauté for about 5 minutes, stir every minute or so to make sure the onions do not brown. Add 3¼ Cups of Chicken Broth, ½ Teaspoon of Kosher Salt, and 1 Sprig of Flat Parsley.

Seal the lid on the Instant Pot and switch the knob to Sealing. Press cancel on the Instant Pot to turn off Sauté mode. Choose High Pressure / Manual and set for 10 minutes. Once the timer is up, wait 10 minutes while the pressure release naturally then switch the knob to Venting to release the rest of the steam. Carefully open the lid and remove the sprig of Parsley. (*Optional, you can reserve a few mushroom slices to use as a garnish when serving) STOVETOP: If you don’t have an Instant Pot, use a pot or dutch oven, add an additional ¾ Cups broth and simmer for an hour instead.

Take precautions when working with the soup because it will be very hot. If you have an immersion blender, you can use it directly in the pot, blend until the soup is completely smooth. You can also pour the soup into a blender and blend on high until it’s completely smooth, then pour it back into the Instant Pot. The texture should be velvety & creamy.

Press Cancel on the Instant Pot and choose Sauté, you want to bring the soup back up to a simmer. Stir in 3 Tablespoons of Sherry. Taste and season with more Kosher Salt and Ground Black Pepper (I ended up adding another ½ Teaspoon of Kosher Salt). Garnish with mushroom slices and parsley. Enjoy! Notes from Anthony Bourdain: “And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.”