Pressure Cooker Mushroom Shallot Soup Recipe2022-04-01
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
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This information is per serving.
Saturated Fat11.9 g
Trans Fat0 g
Unsaturated Fat1.3 g
Pressure cooker mushroom shallot soup recipe. This recipe for mushroom shallot soup is simple, easy, and healthy. It cooks in two hours, so it’s a great make-ahead meal. The flavor is rich and earthy.
The Health Benefits of Pressure Cooker Mushroom Shallot Soup
Mushroom soup is a great way to incorporate vegetables into your diet. It’s easy to make and the pressure cooker makes it even easier.
Pressure cookers are typically used for cooking food faster than using any other methods, but they also make it possible to maintain the health benefits of vegetables by cooking them at low temperatures. This is why mushroom soup is a great recipe for people who want a healthy meal without spending too much time preparing it.
Pressure cookers are also one of the best ways to preserve nutrients because they keep food from being exposed to air and light, which can destroy vitamins and minerals
.How to Make the Best Mushroom Soup in a Pressure Cooker
This article will help you make the best mushroom soup in a pressure cooker. It’s easy to cook and saves time.
A pressure cooker is a good tool for cooking soups because it cuts down the cooking time by about half. However, you should not forget that the soup still needs to simmer for a while before it’s ready to eat.
There are many ways to make chicken noodle soup with rice, but this recipe is one of the simplest and tastiest ways to do so. It takes just 10 minutes of prep time and 20 minutes of cooking time, which makes it perfect for busy weeknights when you want something comforting but don’t have much time on your hands.
Pressure Cooker Mushroom Shallot Soup Recipe
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- 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
Cut 4 tablespoons of unsalted butter into small cubes. Melt in a pressure cooker turned to the sauté mode.
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) of water.
Close and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
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.
Ladle mushroom shallot soup into soup bowls. Top each bowl with more mushrooms. Serve with toasted bread.