Pressure Cooker Mushroom Shallot Soup Recipe

2017-04-01
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    263.5
  • Fat

    24.6 g
  • Saturated Fat

    11.9 g
  • Polyunsaturated Fat

    1.3 g
  • Cholesterol

    62.4 mg
  • Sodium

    994.7 mg
  • Potassium

    160.9 mg
  • Carbohydrate

    8.9 g
  • Fiber

    0.9 g
  • Sugar

    1.6 g
  • Protein

    3.3 g

Pressure cooker mushroom shallot soup recipe. Very easy and tasty mushroom soup cooked in a pressure cooker. This pressure cooker dish has a fantastic flavor! Looking for more quick, easy, and tasty pressure cooker recipes? We have a huge collection of them. Please check it out-Pressure Cooker Recipes

Pressure Cooker Mushroom Shallot Soup Recipe

Ingredients

  • 8 tablespoons unsalted butter
  • 3 large shallots, thinly sliced
  • 1 pound (480 g) mushrooms, thinly sliced
  • 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking soda
  • 2 ½ cups (625 ml) chicken broth
  • 1/2 cup (125 ml) heavy cream
  • 2 tablespoons fresh tarragon leaves, minced

Method

Step 1

Cut 4 tablespoons of unsalted butter into small cubes. Melt in a pressure cooker over medium-high heat.

Step 2

Add sliced shallots and cook, stirring, until softened, for about 2 minutes. Stir in mushrooms and cook, stirring occasionally, for about 5 minutes. Stir in salt and baking soda along with 1/4 cup (60 ml) water.

Step 3

Close pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 10 minutes.

Step 4

Open the pressure cooker, using the Quick Release method. Unlock and carefully remove the lid. Stir in chicken broth, heavy cream, tarragon, and black pepper. Using an immersion blender, puree the soup right in the pot.

Step 5

Ladle mushroom shallot soup into soup bowls. Top each bowl with more mushrooms. Serve with toasted bread.

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