Pressure Cooker Mushroom Shallot Soup Recipe
- Cuisine: American
- Course: Soup
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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 turned to the sauté mode.
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 the and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 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, purée 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.
