Mushroom Noodle Soup

Steps

1. Heat the olive oil in the Instant Pot with a lid, on sautée medium.
2. Dice onion, celery and carrots and sauté until soft, around 10 minutes.
3. Slice cremini mushrooms
4. Season well with sea salt and black pepper and add the mushrooms.
5. Sauté for a further 10 minutes over a medium-high heat, stirring occasionally.
6. The mushrooms should be turning dark - this will ensure a good savory umami flavor for the soup.
7. Stir in the minced garlic and add the brandy if using or water. Stir and scrape up any bits left in the bottom of the pot.
8. Add the vegetable stock and thyme sprigs then simmer for 10 minutes to allow the flavors to come together.
9. Add the wide egg noodles and simmer as per packet directions until al dente.
10. Taste and season again.
11. Finish by stirring through the cream and garnish with the chopped parsley if using.
12. Serve hot!