Pressure Cooker Mushroom Shallot Soup Recipe

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.