Pressure Cooker Mushroom Soup Recipe
2022-01-29- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
263.5 -
Carbohydrates
8.9 g -
Cholesterol
62.4 mg -
Fat
24.6 g -
Fiber
0.9 g -
Protein
3.3 g -
Saturated Fat
11.9 g -
Serving Size
1 -
Sodium
994.7 mg -
Sugar
1.6 g -
Trans Fat
10.1 g -
Unsaturated Fat
1.3 g -
Potassium
160.9 mg
Pressure cooker mushroom soup recipe. Very easy, hearty, and tasty mushroom soup cooked in a pressure cooker.
This soup is full of vitamins! I used dried porcini mushrooms to prepare this mushroom soup. Porcini mushrooms are one of the most popular of all edible mushrooms. They have a rich and earthy flavor and a meaty, savory taste. They are very healthy and loaded with iron, fiber, and antioxidants.
The benefits of these mushrooms are shocking: aid weight loss, reduce inflammation, may kill colon cancer cells, are high in antioxidants, promote digestive health, and reach protein. So, let’s try to cook this soup in a pressure cooker.
To cook it, you will need to use the following ingredients: olive oil, butter (I used unsalted), brown onion, Desiree potatoes, brown mushrooms, porcini mushrooms, fresh celery, fresh thyme, soy sauce or Tamari sauce, garlic, vegetable stock, onion stock, water, freshly ground black pepper, heavy or double cream, lemon juice, and lemon zest
How does pressure cooking preserve the nutrients in food the best way?
Pressure cooking is the best way to preserve the nutrients in food because it cooks food quickly and at a lower temperature.
Pressure cooking is a method of cooking that uses steam pressure to cook food quickly. This method is used for foods that are tough or need long cooking times. Pressure cooking cooks food at a lower temperature than other methods, which preserves the nutrients in food better.
So, let’s prepare this healthy soup! If you are looking for more pressure cooker recipes, we have a huge collection, and we are ready to share with you absolutely for free-Pressure Cooker Recipes
Pressure Cooker Mushroom Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large brown onion, peeled and diced
- 1 teaspoon salt
- 1 oz (30 g) dried porcini mushrooms
- 1½ pounds (720 g) brown mushrooms, halved
- 1 celery stick, washed and sliced
- 8 spigs fresh thyme
- 2 bay leaves
- 1 tablespoon low-sodium soy sauce
- 3 cloves garlic, peeled and roughly diced
- 1 cube vegetable stock
- 1 cube onion stock
- 5 cups (1.25 L) water
- 1/2 teaspoon freshly ground black pepper
- To Garnish:
- 1 clove garlic, peeled and diced
- 1/3 cup (80 ml) heavy cream
- freshly squeezed juice of half lemon
- zest of half lemon
Method
Step 1
Heat the olive oil in an electric pressure cooker turned to the sauté mode. Add the butter, onions, and salt and cook for 3-4 minutes, stirring occasionally, until the onions are softened.
Step 2
Add the remaining ingredients. Stir well.
Step 3
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes
Step 4
Unlock the pot, using the Natural Release method. Carefully open the lid and discard thyme leaves. Stir in the diced garlic clove. Working in batches, transfer the soup to a blender or food processor. Process until smooth.
Step 5
Combine the puréed soup in the pot, then stir in lemon juice and lemon zest. Ladle it into soup bowls. Serve with a swirl of double cream on top. Pan-fry a few porcini mushrooms in hot butter and serve over top.