Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the smoked sausage and brown for about 2 minutes on each side.

Add in the ground beef, onion and celery and brown for about 5 minutes. If there is excess grease drain it off.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the pot on saute so that the broth can start heating up. Add in the remaining ingredients (except the mushrooms).

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes on low pressure.

While the soup is cooking make the mushroom “skulls”. Slice the mushrooms in half lengthwise. Use a skewer to poke out holes for eyes and use a knife to make two slits for a nose. I also made slits on the stem (see photos above).

Once soup is done cooking release the pressure and add in the mushrooms. Replace the lid and let it sit on warm for about 10 minutes to semi-cook the mushrooms.

Discard the bay leaf. Ladle into bowls and serve with bread or crackers.

Slow Cooker Instructions:

Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the smoked sausage and brown for about 2 minutes on each side.

Add in the ground beef, onion and celery and brown for about 5 minutes. If there is excess grease drain it off. Add into the slow cooker.

Add in the remaining ingredients except for the mushrooms.

Cover and cook on low for 4-6 hours.

While the soup is cooking make the mushroom “skulls”. Slice the mushrooms in half lengthwise. Use a skewer to poke out holes for eyes and use a knife to make two slits for a nose. I also made slits on the stem (see photos above).

Add in the mushrooms. Replace the lid and let it sit on warm for about 10 minutes to semi-cook the mushrooms.

Discard the bay leaf. Ladle into bowls and serve with bread or crackers.