Oh, oh my God. First I started with Pressure Luck’s Cream of Mushroom Soup and then put the spurs to a small pile of onions and green peppers, then slipped them into grilled cheese with Meunster cheese, which is my favorite.

Some adjustments I made to the soup was double the Sherry, double the Garlic, ramped up the Thyme to 1 tbsp, and used Chicken Stock instead of the BTB Mushroom Base. I think the BTB would have rocked it, but I think 5 cups is too much, so next time I’ll go with 4 cups, instead.

Such a delightful dinner! The instant pot only took five minutes to bring it all together. Bravo!